Pasta with ragù flavored with vegetable garden’s perfumes

Pasta with ragù flavored with vegetable garden’s perfumes
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

The pasta with ragù is a traditional first course of the Italian cuisine. You can season ragù with all types of durum wheat pasta: fusilli pasta, spaghetti, penne, shells, macaroni. If you have egg pasta such as tagliatelle or tagliolini, know that the first course will be even tastier, because egg pasta is more porous therefore it absorbs even better the sauce. Then choose the type of pasta you want to use and the doses per person. To amaze your guests, this time, we are telling you how to prepare a slight variation of ragù more flavored with the scents of the garden such as bay leaves, basil, tomato, celery, carrot and onion. Remember that the secret of a good homemade ragù is to cook it on low heat for at least 1 hour and a half…. So take your time! In the section of the Italian and international recipes here on KitchenSecret you will find the original recipe ragù filed by the Academy of Italian cuisine. Make your own egg tagliatelle or buy a box of pasta to be pour in plenty of boiling salted water and cook according to different cooking instructions you’ll find on the package. The recipe of ragù below is for 5-6 guests .. Unless you want to eat twice, you can always freeze half of your ragù and use it in a few days for your Italian “pranzetto”!….
  • 80/100 grams of pasta per person: egg pasta (tagliatelletagliolini) or durum wheat pasta (spaghetti, fusilli, penne, macaroni, whatever)
  • 2 sticks of celery
  • 1 onion
  • 1 carrot
  • 1 bunch of parsley
  • 1 bottle of tomato sauce (350 gr)
  • 300 grams of minced meat mixed (pork and veal)
  • 1 bay leaf
  • 1 glass of white wine
  • 1 cup of extra virgin olive oil
  • basil for garnish
  • grated Parmigiano Reggiano cheese

  1. In your mixer prepared a mixture of vegetables. Move to get a chopped carrot, onion, celery ..
  2. Pour the mixture to stir fry in a crock in extra virgin olive oil. Sauté the chopped, then add the ground meat and bay leaf, if you like it. Well Sauté ground beef with the chopped. Add a little ‘dry white wine and let it evaporate. When the wine has evaporated and the meat dried you can add the tomato sauce. Cover the pot with a lid and cook the sauce over low heat, should always simmering. It must cook at least 1 hour and half.
  3. When the sauce is almost ready, cook tagliatelle (or other kind of pasta you have in your pantry) in boiling salted water, drain and sauté with ragù. Mix well pasta with sauce. Serve hot garnished with a leaf or a sprig of basil. Sprinkle with grated Parmesan cheese to taste.

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