Ragu di Carne is a traditional Sammarinese (from San Marino) recipe for a classic stew of vegetables, beef and sausage in a tomato and beef stock base. The full recipe is presented here and I hope you enjoy this classic Sammarinese version of: Ragu di Carne.
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Ingredients:
2 celery sticks, diced
2 carrots, scraped and diced
1 onion, diced
2 tbsp oil
300g minced beef
100g Italian sausage, finely sliced (optional)
60ml dry red wine
6 tomatoes, chopped
tomato purée
300ml beef stock
salt and freshly-ground black pepper
fresh rosemary, finely chopped, to taste
Method:
Heat the oil in a pan, add the celery, carrots and onion and fry for about 15 minutes, or until they release their liquid and become dry. Stir in the beef and sausage (if using) at this point and fry until browned. Add the red wine then bring to a boil and continue cooking until it has almost completely evaporated.
Now stir in the tomatoes and tomato purée along with the beef stock. Bring to a simmer and cook for about 60 minutes, adding more beef stock, as needed, to prevent the mixture from drying out completely. Season to taste with salt, black pepper and fresh rosemary then serve on a bed of tagliatelle pasta.
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