This beef mince tomato sauce is the typical filling of a classic lasagna. One of the most representative sauces of good Italian cuisine. But it works really good also on pasta dishes.
If you are looking for a quick recipe to prepare a proper ragù in less than three hours, stop reading and change recipe. For a gourmet-proof sauce you need patience and time. If you are in a hurry, prepare something else. The best thing is to prepare the ragù at least one day before. Or even a few days before: the flavors will become richer and more intense.
Many variations of the recipe today use a mixture of various cuts and various animals. In reality, once upon a time the recipe was adapted to what you had at home, so there are no “right” amounts for the ragù. However, I suggest to use at least one part of beef and one part of pork sausage, both to provide taste and softness to the meat sauce, and to bring some fat that will make it more tasty.
So here’s my personal process: you have to sear the meat and sauté the vegetables separately. So the meat won’t soak up the water related by the veggies. Additionally, preparing the veggies first and then adding the meat allows you to use only one pot.
Of course, to taste this beef mince tomato sauce at its best, you should pair it with some fresh pasta. Here you can find my recipe for an easy fresh pasta recipe: CLICK HERE!
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