Ragù
ingredienti:
200g di carne di vitello o maiale, tagliato a pezzi grossi
3 pomodori molto maturi, sbucciati e affettati a juliene sottile
1 piccola cipolla rossa, tagliata fine
1 carota piccola, grattuggiata
1 cucchiaino di sale
1/3 cucchiaino di noce moscata
1/2 cucchiaino di pepe nero
2 cucchiaino di origano
basilico fresco
2 foglie di alloro, fresco
1/3 tazza di acqua
2 cucchiai di olio extra vergine di oliva
preparazione:
Riempite il fondo di un tegamino e mettete su fuoco medio alto. Quando si riscalda abastanza, aggiungete la carne e la noce moscata e rossollate leggermente da tutti i lati mescolando ogni tanto con il cucchiaio di legno. Quando la carne ha cambiato colore, aggiungete la cipolla e la carota. Continuate la cottura qualche altro minutino fino a che la cipolla diventa trasparente. A questo punto aggiungete i pomodori, il sale, il pepe nero, il basilico, le foglie di alloro e l'acqua. Mescolate bene con il cucchiaio di legno, coprite e abassate la fiamma a minimo. Cuocete mescolando ogni tanto fino a che i liquidi si riducono a metà. Circa 30-35 minuti.
Italian Ragù
Ingredients
for two servings:
200 gr. veal or pork chops
3 fresh, very mature tomatoes, peeled and sliced into a thin slices
1 small red onion, finely chopped
1 small carrot, peeled and finely shredded
1 tsp salt
1/3 tsp ground nutmeg
1/2 tsp ground black paper
2 tsp dry oregano
4 fresh basil leafs, chopped
2 fresh or dry bay leafs
1/3 cup water
2tbsp extra virgin olive oil
Put the extra virgin olive oil into a deep saucepan and pour over medium low heat. When it's warm enough add the meat chops, sprinkle with black paper and nutmeg and cook stirring occasionally until the meat changes it's color. Add the onion and the carrot, add a few drops of water and cook some minute more until the onion is soft. At this point add the tomatoes, the basil leafs, the bay leafs, the oregano, the salt and the water. Reduce the heat at low, cover and cook stirring occasionally until the tomatoes leave their own liquid and this liquid is reduced in half.
Usually, Italians remove the meat from the saucepan and put it into a serving dish, then they use the rest of the tomato sauce for the pasta. They serve the pasta (usually long kind of pasta: spaghetti or tagliatelle) with the sauce and the meat chops in the center of the table. First eat the pasta, then every one take some piece of meat.
200 gr. veal or pork chops
3 fresh, very mature tomatoes, peeled and sliced into a thin slices
1 small red onion, finely chopped
1 small carrot, peeled and finely shredded
1 tsp salt
1/3 tsp ground nutmeg
1/2 tsp ground black paper
2 tsp dry oregano
4 fresh basil leafs, chopped
2 fresh or dry bay leafs
1/3 cup water
2tbsp extra virgin olive oil
Put the extra virgin olive oil into a deep saucepan and pour over medium low heat. When it's warm enough add the meat chops, sprinkle with black paper and nutmeg and cook stirring occasionally until the meat changes it's color. Add the onion and the carrot, add a few drops of water and cook some minute more until the onion is soft. At this point add the tomatoes, the basil leafs, the bay leafs, the oregano, the salt and the water. Reduce the heat at low, cover and cook stirring occasionally until the tomatoes leave their own liquid and this liquid is reduced in half.
Usually, Italians remove the meat from the saucepan and put it into a serving dish, then they use the rest of the tomato sauce for the pasta. They serve the pasta (usually long kind of pasta: spaghetti or tagliatelle) with the sauce and the meat chops in the center of the table. First eat the pasta, then every one take some piece of meat.
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