RAGU SAUCE FOR PASTA
2 tins of peeled tomatoes
100g of the best minced beef or minced veal (A hint from Auntie Mirella –you can use minced pork for half of the quantity)
A small carrot
2 sticks of celery
A small onion
Dried mushrooms or frozen mushrooms- the dried mushrooms will need to be soaked in boiling water with a pinch of salt and pepper first.
A medium glass of dry white wine.
A little extra virgin olive oil.
Chop the carrot,onion and celery – you can do this in your Mix-Master if you wish
Put the mixture into a pan or casserole with the minced meat and some extra virgin olive oil and gently fry on a moderate heat.
While the mixture is cooking, drain off the excess liquid from the dried mushrooms and chop them finely.
Now add the mushrooms and the white wine into the pan
Add the 2 tins of peeled tomatoes, a pinch of salt and pepper and cook for about 1 ½ hours on a moderate heat.
Before mixing the ragu sauce – taste it to see if you need to add any more salt or pepper.
This is the traditional Italian Ragu Sauce – often called Bolognese Sauce and can be used with any sort of pasta .
(A useful tip from Zia Mirella – if you are having a dinner party – make it the day before as the flavours blend better)