Thick rich rago which freezes great for a quick dinner anytime. recipe from Sandro Gilioli of West Seattle. published in the seattletimes.

Still searching for what to cook ?

Name: Sandro Gilioli's Ragu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1 large carrot finely chopped; 1 large celery stalk finely chopped; 1/2 medium onion finely chopped; 1 pound ground beef not extra lean; 1 pound ground pork not extra lean; 1/2 cup white wine; 1/2 teaspoon salt; 1/4 teaspoon ground pepper fresh; 1 can crushed, pureed tomatoes 28 oz; 1 can diced, peeled tomatoes 14.5 oz; 1 leaf bay laurel; 1/2 teaspoon hungarian paprika; 1/4 teaspoon red pepper flakes or more to taste; 1 tablespoon fresh parsley finely chopped; grated parmesan for garnish

Find the most delicious recipes here

INGREDIENTS

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 large carrot ; finely chopped
1 large celery stalk ; finely chopped
1/2 medium onion ; finely chopped
1 pound ground beef ; not extra lean
1 pound ground pork ; not extra lean
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon ground pepper ; fresh
1 can crushed, pureed tomatoes ; 28 oz
1 can diced, peeled tomatoes ; 14.5 oz
1 leaf bay laurel
1/2 teaspoon hungarian paprika
1/4 teaspoon red pepper flakes ; or more to taste
1 tablespoon fresh parsley ; finely chopped
grated parmesan ; for garnish

Servings

INSTRUCTIONS

In a medium-sized pot, heat the butter and oil on medium and add the carrots, celery and onions. cook, stirring occasionally, until the vegetables soften, about 10 minutes. add the ground beef and pork and begin to mix right away. add the wine and continue to mix well.

Add the salt and pepper. Brown the meat and boil off some of the water. add the tomatoes, bay leaf, paprika, and pepper flakes. turn teh heat down to low and continue cooking, 40-50 minutes with the lid ajar; the sauce should be at a simmer. stir occasionally. Add the fresh parsley and stir just before turning off the heat. crush any remaining large pieces of tomato with the back of a spoon. taste for salt.

cook pasta according to package directions, drain, and spoon the ragu over the noodles. sprinkle Parmesan on top if desired.

freeze remaining in servings sized for your family.

NOTES

Alert editor

Sandro Gilioli's Ragu

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 large carrot finely chopped
1 large celery stalk finely chopped
1/2 medium onion finely chopped
1 pound ground beef not extra lean
1 pound ground pork not extra lean
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon ground pepper fresh
1 can crushed, pureed tomatoes 28 oz
1 can diced, peeled tomatoes 14.5 oz
1 leaf bay laurel
1/2 teaspoon hungarian paprika
1/4 teaspoon red pepper flakes or more to taste
1 tablespoon fresh parsley finely chopped
 grated parmesan for garnish

In a medium-sized pot, heat the butter and oil on medium and add the carrots, celery and onions.  cook, stirring occasionally, until the vegetables soften, about 10 minutes.  add the ground beef and pork and begin to mix right away.  add the wine and continue to mix well.

Add the salt and pepper.  Brown the meat and boil off some of the water.  add the tomatoes, bay leaf, paprika, and pepper flakes.  turn teh heat down to low and continue cooking, 40-50 minutes with the lid ajar; the sauce should be at a simmer.  stir occasionally. Add the fresh parsley and stir just before turning off the heat.  crush any remaining large pieces of tomato with the back of a spoon. taste for salt.

cook pasta according to package directions, drain, and spoon the ragu over the noodles.  sprinkle Parmesan on top if desired.

freeze remaining in servings sized for your family.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (177g)
Recipe Makes: 8 Servings

Calories: 474
Calories from Fat: 366 (77%)

Amt Per Serving		% DV

	Total Fat 40.7g	54 %
	Saturated Fat 15.3g	76 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 1.6g
Cholesterol 113.1mg		35 %
Sodium 125.9mg		4 %
Potassium 431.9mg		11 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.5g
Protein 23g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 474

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe