directions
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1
Saute onion, celery, carrot and mushrooms in the olive oil
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2
Cook until vegetables are soft
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3
Add the garlic and cook 1 or 2 minutes longer
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4
Put the veg- etables in a large pot
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5
In same saute pan, brown the meat
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6
Skim off the fat then add to the vegeta- bles along with the crushed tomatoes, tomato paste, water and wine
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7
Stir to blend
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8
Add remain- ing ingredients and simmer uncovered until thick- ened
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9
About 1-1/2 hours
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10
Serves 4 to 6.
Roman Ragu
ingredients
- 3 to 4 tablespoons olive oil
- 1 large onion, chopped
- 1 celery stalk with leaves, thinly sliced
- 1 carrot, thinly sliced
- 1 cup fresh mushrooms, sliced
- 6 cloves garlic, minced, or more to taste
- 2 pounds lean ground beef
- 1 pound Italian sausage, casings removed
- 2 (28-ounce) cans Italian plum tomatoes, crushed
- 1 (6-ounce) can tomato paste
- 2 cups water
- 1 cup dry red wine
- 2 tablespoons chopped parsley
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- salt and pepper to taste