Beef and sausage ragù recipe

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How to make beef and sausage ragout with minced meat, recipe with carrot, celery, onion, basil, dried mushrooms, butter, extra virgin olive oil, peeled tomatoes, salt and freshly ground pepper.


Ingredients for 4 people

- 250 g of minced beef

- 100 g of sausage


- 1 stalk of celery

- 1 small carrot

- 1 medium onion


- 10 g of dried mushrooms

- 5 basil leaves

- 50 g of butter


- 3 tablespoons of extra virgin olive oil

- 1 can of peeled tomatoes (approx. 400 g)

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- salt and freshly ground pepper

How to prepare beef and sausage ragout

Wash the mushrooms and keep them immersed in half a glass of water for about 15 minutes

Meanwhile, clean, wash and finely chop the celery, onion, carrot and basil, and put them in a saucepan.

Add the oil together with half the butter, mix well, then put the pan in the oven for three minutes at maximum power.

Halfway through cooking, mix the ingredients well with a wooden spoon.

After three minutes, remove the casserole from the oven, add the minced beef, the peeled and crumbled sausage, the drained, squeezed and shredded mushrooms, the peeled tomatoes, drained from the water contained in the jar.

Salt lightly, mix, cover the container, put it back in the programmed oven at maximum power for five minutes and then for another seven minutes at half power.


During the cooking mix the preparation twice.

At the end of cooking add a pinch of freshly ground pepper and if necessary a little salt.

When serving the pasta add the butter kept aside.

Sausage and Tomato Ragù: Meat Sauce Done Right | Recipe Lab | The New York Times (November 2020)


Tags: Sauces and sauces
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