Nonna Pina’s Ragu sauce
Ragu is a common name for the traditional Italian meat sauce. Pair ragu with your favourite pasta and enjoy the delicacy of this classic dish.
Made with Tomato Puree
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
10 min (COOK TIME: 10 min)
Easy
Ingredients
-
5
tbsp
extra virgin olive oil
-
1
small onion finely chopped
-
1
handful
small celery, finely chopped of fresh basil
-
250
g
beef cheeks
-
500
g
pork spare ribs
-
2
large pork and fennel sausages
-
2
tbsp
Mutti tomato paste 100 ml
-
3 1/2
fl good quality red wine
-
3
x
400 g passata
-
salt and pepper
-
50
g
pecorino for grating
-
500
g
Fresh Macaroni or 400 g dried pasta
Did you know?
Italian ragu was created by Alberto Alvisi, cook for the Cardinal of Imola.
Share the ingredient list
Did you know?
Italian ragu was created by Alberto Alvisi, cook for the Cardinal of Imola.
