Thursday, February 16, 2012

Anglo-Italian Ragu

My Neapolitan mother-in-law starts cooking at 6am in the morning. Admittedly her ragu is unbeatable. I have a quick version of ragu but it does allow me to stay in bed a little longer.

1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound minced beef
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk

1.) Finely chop the onion, celery, carrot, garlic and rosemary.
2.) Heat the olive oil in a large saucepan over medium-high heat.
3.) Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.
4.) Add the beef, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes.
5.) Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

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