Ragù (meat sauce) in 8 steps

[Italian version of this post HERE]

My favourite sauce, ever! I followed mom's instruction to cook it, and I am gonna post the receipt here so that I will be able to retrieve it when I move out.

This sauce can be used on any kind of pasta, even the lasagne, pasta al forno (pasta cooked in the oven) and gnocchi.
I put this sauce on gnocchi but I was so hungry I forgot to take a pic of the dish. Anyway you can find the step-to-step instruction with pics.


What will you need:

1 carrot
1 stick of celery
1/2 white onion
1 clove of garlic
1 leaf of laurel
(1 clove, if tou like it)
2 tablespoon of olive oil (not extra-virgin)
0.200 kg of fat, minced meat [0.44 lbs or pounds]
5 table spoon of tomato puree

And, from your kitchen:
a casserole, a grinder, a knife, a spoon



1. Wash and clean the carrot, the garlic, the half onion, the celery and the laurel

2. Prepare a casserole with the oil and the clove of garlic and put on the cook.


3. In the meanwhile, chop finely the celery together with the carrot and the half onion.

4. When the oil starts to sizzle, add the chopped veggies in the casserole and stir.

5. Wait a few mins 'til the veggies get darker, then add the minced meat. Prefer a fat meat to have a softer ragù, otherwise it will dry too much during cooking and result in harder meat.


6. Put the lid on the pot and leave on the cook for about 5-10 mins until the meat turns brown. Add the laurel leave.

7. (Take off the garlic clove andthe laurel) Add the tomato puree and stir.

8. After about 15 mins, lower the flame of the cook and stir now and then. When you turn off the cook add the laurel leaf and the clove, but take them away before adding to the pasta.

9. Add the sauce to the pasta/gnocchi and add grated parmesan. Serve.