Ragù di Carne

Name: Ragù di Carne (Meat Sauce)
Yield: Makes about 2 liters (8½ cups)
Cuisine: Italian
Ingredients: 200 grams (7 ounces) celery, cut into ½-centimeter (3/16-inch) dice (2 cups); Coarse salt and freshly ground black pepper; 75 grams (3 ounces) prosciutto, ground or finely chopped (¼ cup); 60 milliliters (¼ cup) olive oil; 75 grams (3 ounces) pancetta, cut into ½-centimeter (3/16-inch) dice (¼ cup); Pinch of red pepper flakes; Pinch of spezie forti, garam masala, or freshly ground nutmeg; 250 grams (9 ounces) red onion, cut into ½-centimeter (3/16-inch) dice (1½ cups); 340 grams (¾ pound) ground pork; 60 grams (2 ounces) carrot, cut into ½-centimeter (3/16-inch) dice (¼ cup); 250 milliliters (1 cup) dry red wine; 340 grams (¾ pound) ground beef; 800 grams (28 ounces) whole, canned Italian plum tomatoes with their juices, puréed through a food mill

Meat Sauce

Preparation info

Makes about
2 liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

A mixture of ground meats—pork, beef, and prosciutto—flavored with a soffritto, red wine, and tomato, this sauce is traditionally served with pastas such as Lasagne di Carne and Gnocchi di Patate.

Ragù di Carne is cooked very slowly to extract as much flavor from the ingredients as possible. To that end, the vegetables for the soffritto are cut into small dice, and, because this