Description
A traditional ragu may be too much trouble. So go for something a little bit different and try a Sugo di Carne.
Summary
| Yield | |
|---|---|
| Source | Italian cuisine |
| Prep time | 5 minutes |
| Cooking time | |
| Total time | 5 minutes |
Ingredients
1⁄2 lb
ground beef 2 1⁄2 c
pureed tomatoes 1⁄2 c
white wine (dry white wine, such as Chardonnay or Chenin Blanc) 3 T
extra virgin olive oil 2 T
cream 3 T
butter 1
carrot 1⁄2 sta
celery 1 clv
garlicInstructions
- Heat up a sauce pan and while you're waiting, dice the celery and carrot, and chop up the garlic clove.
- Put tomatoes, wine and cream in a saucepan and simmer for an hour.
- Put the olive oil and butter in the saucepan and heat on medium, then add carrot, celery and garlic, then add the ground beef.
- A pinch of nutmeg and you're ready to go.
Notes
Ideal for a full bodied pasta dinner.
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