Ragu

Name: Ragu
Ingredients: 4 tablespoons olive oil; 1 cup onion, chopped; 1 cup carrot, chopped; 1 cup celery, chopped; 1 12 lbs ground beef; 1 lb Italian sausage, removed from casings; 1 tablespoon garlic, minced; 2 cups dry white wine; 16 ounces tomato sauce; 14 12 ounces diced tomatoes; 2 tablespoons tomato paste; 1 tablespoon balsamic vinegar; 2 teaspoons dried marjoram; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 bay leaf; salt & freshly ground black pepper

17 ingredients

11 steps

Ingredients

4 tablespoons olive oil
1 cup onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 12 lbs ground beef
1 lb Italian sausage, removed from casings
1 tablespoon garlic, minced
2 cups dry white wine
16 ounces tomato sauce
14 12 ounces diced tomatoes
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 teaspoons dried marjoram
2 teaspoons dried oregano
2 teaspoons dried basil
1 bay leaf
salt & freshly ground black pepper

Directions

1

Place olive oil in a large stock pot over medium heat.
2

Add onions, carrots, and celery.
3

Cook, stirring occasionally, for 15 minutes.
4

Add the ground meat and the sausage to the vegetables and brown, breaking up any large chunks of meat.
5

Once all the meat is browned, add the minced garlic and cook over medium-low heat for 1 minute.
6

Add the wine, increase the heat and simmer until the pan is once again dry, about 10 minutes.
7

Add the tomato sauce, diced tomatoes, tomato paste, balsamic vinegar, marjoram, oregano, basil, and the bay leaf and stir well.
8

If the meat and vegetables are not covered by the tomatoes, add enough water to cover.
9

Bring the sauce to a simmer, then reduce the heat to low and cook, covered, stirring occasionally, until the sauce is deeply flavored and no longer watery, about 1 1/2 hours.
10

Remove the bay leaf and season to taste with salt and pepper.
11

Serve over pasta or freeze for later use.