Sausage and tomato ragu
J. Kenji López-Alt · ♥ 10.3K likes · 541.8K views · 16 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp olive oil
- ½ lb Italian sausage
- ½ lb ground beef
Cook the sausage and ground beef in olive oil in a skillet, leaving it untouched at first for some browning, then breaking it up with a pastry cutter; brown only lightly so the meat stays tender.
Sausage and beef, lightly browned
- 1 whole carrot
- ½ whole onion
Dice a carrot and half an onion.
Add the carrot and onion and cook until softened without browning; celery optional.
- 3 cloves garlic
Smash three garlic cloves to a smear.
Smashed garlic and fish sauce in bolognese
- fresh ground black pepper
Add the garlic and cook no more than about a minute so it does not burn; add black pepper.
- 1 cup wine
- 1 can crushed San Marzano tomatoes
Add about a cup of dry white or red wine and reduce by about half, a couple of minutes.
- 1 cup milk
- 2 whole parmesan rinds
Add the can of crushed tomatoes (about half meat, half tomatoes), about a cup of milk and a couple of parmesan rinds.
Bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until thick and rich and fat just starts to pool on the surface; stop before the emulsion breaks. Said as 'a couple hours' and as 'I will see you again in one hour'.
Serve on lasagna, thick or tubular pasta (tagliatelle, pappardelle, penne rigate), baked vegetables, a baked potato or garlic-rubbed toast.
How to serve it