Italian Ragù Recipe

Italian Ragù


for two servings:

200 gr. veal or pork chops
3 fresh, very mature tomatoes, peeled and sliced into a thin slices
1 small red onion, finely chopped
1 small carrot, peeled and finely shredded
1 tsp salt
1/3 tsp ground nutmeg
1/2 tsp ground black paper
2 tsp dry oregano
4 fresh basil leafs, chopped
2 fresh or dry bay leafs
1/3 cup water
2tbsp extra virgin olive oil

How to make Italian Ragù

Put the extra virgin olive oil into a deep saucepan and pour over medium low heat. When it's warm enough add the meat chops, sprinkle with black paper and nutmeg and cook stirring occasionally until the meat changes it's color. Add the onion and the carrot, add a few drops of water and cook some minute more until the onion is soft. At this point add the tomatoes, the basil leafs, the bay leafs, the oregano, the salt and the water. Reduce the heat at low, cover and cook stirring occasionally until the tomatoes leave their own liquid and this liquid is reduced in half.
Usually, Italians remove the meat from the saucepan and put it into a serving dish, then they use the rest of the tomato sauce for the pasta. They serve the pasta (usually long kind of pasta: spaghetti or tagliatelle) with the sauce and the meat chops in the center of the table. First eat the pasta, then every one take some piece of meat.

  • DavidJohnson
    DavidJohnson says

    Had to give this a try since it's so simple and looks so good - really tasty. Thanks for posting it!

  • zoridream
    zoridream says

    yes, there is nothing difficult in the Italian cuisine, they actually cook almost everything in the last moment, just before sitting to eat. They take it form the heat and put it on the table, because almost everything is ready in a few minutes.

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