Sunday, January 15, 2006

Tony's Ragu Recipe

This is a favorite among my kids although my wife finds it a bit too heavy. Still, its a simple peasant dish with a few basic ingredients that produces a rich concentrated flavor.


10 cloves of garlic
1 small onion
2 cans of whole tomatos (preferably San Marzano)
1/2 cup of red wine (preferably Italian and fruity - e.g., Salice Salentio or Primitivo)
3 lbs of ground beef (you can use other meats - I often do a combination of beef, duck and buffalo)
2 tablespoons of olive oil

  1. Mince garlic and onions and sautee at medium high for about ten minutes or until carmelized in 12 inch high edged fry pan.
  2. Add meat and cook until brown.
  3. Pour off excess fat.
  4. Add wine and cook for 5 minutes.
  5. Chop tomatos in blender or food processor and add to pan.
  6. Cook at low for 5 hours stirring occasionally. The key is to simmer it long and slow and gradually reduce all the liquid until meat and tomato are concentrated.
  7. Serve on pasta - the best is penne or rigatoni. Sprinkle freshly grated pecorino romano cheese to taste and garnish with chopped fresh basil
Recommended wine - A robust red wine goes best with this hearty fare - I suggest any southern Italian such as Salice Salentino, Primitivo, Montepulciano D'abruzzi or Sicilian Nero d'avola or even a Sardinian Cannonau.


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