Name: Ragù (Quick ragù)
Yield: Makes about 850 ml (30 fl oz)
Cuisine: Italian
Ingredients: 2 strips of lemon zest, about 6 cm (2½ in) each; 1 sprig of fresh thyme or marjoram; 4 tablespoons olive oil; 1 bay leaf; 400 g (14 oz) tomato passata; 400 g (14 oz) minced (ground) veal or beef; 125 ml (½ cup) white wine; 2 garlic cloves, peeled and finely chopped; 1 large onion, peeled and chopped

Preparation info

Makes about
850 ml

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a sauce eaten frequently, spooned over pasta and gnocchi — a staple of Tuscany and generally all over Italy. The lemon zest here is optional. It can also be added to the Tuscan ragù if you like the flavour. When making ragù, it is a good idea to make double the amount you will need and freeze it for future use. This amount will be enough for 6-8 portions.

Ingredients

Method

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Ingredients

Method

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