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Classic Italian Ragu
A traditional slow‑cooked Italian ragu made with a fragrant soffritto of onion, celery and carrots, ground beef and pork, white wine, fresh sage and rosemary, and crushed tomatoes. Simmered for three hours for deep, rich flavor – perfect over pasta or polenta.
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Critical Success Points
- • Do not let the butter burn while sautéing the soffritto.
- • Brown the meat fully to develop flavor.
- • Maintain a low, gentle simmer for the full 3 hours.
Safety Warnings
- • Handle hot oil and boiling sauce with care to avoid burns.
- • Cook raw meat to an internal temperature of at least 160 °F (71 °C).
- • Use a pot with a sturdy handle; the pot will be heavy when full.
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