Rose Maddy (maddykatt) wrote in cucina_italiana,
Rose Maddy

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Ragu alla Vitelli

Hi there! I'm new to this community and thought I'd share something basic to start with. Everyone has their own way of making a ragu, so I hope I'm not being redundant by posting mine. I haven't taken photos of my food before, I apologize that they aren't the most professional.

p.s. that piece of html after the cut is driving me crazy...can't get rid of it!

This recipe is inspired by my family's traditional marinara and a typical meat sauce. Of course with my personal twist.  I try to cook as healthy as possible so I've eliminated the use of beef and pork. That and I don't eat either of those meats ;) 

Because my hubby is a picky eater I blend all my ingredients, it also makes for a thicker sauce and you can eliminate using any tomato paste. Of course you can choose to not puree your mirepoix (celery/carrot/onion mixture) if you like. I would suggest if you don't puree it, to use half the amount and after adding the wine add a tablespoon of tomato paste. Note: This recipe is very difficult to write down as I just cook by intuition and adjust the flavors accordingly.

Ragu alla Vitelli

1 28oz can whole peeled tomatoes
2 ribs of celery, finely chopped
2 carrots, finely chopped
1 medium onion finely chopped
2 tbsp butter
4 tbsp extra virgin olive oil (you may use more or less to fully coat your veggies)
3/4 cup chicken or veggie broth
1 1/4 lb ground turkey
1/2 cup red wine (I always suggest cooking with what you are serving)
2  cloves of  garlic, minced
1/4 tsp crushed red pepper flakes
1 tbsp fresh chopped basil or 1/2 tbsp dried basil

Puree tomatoes in their liquid in a blender and set aside.

Heat olive oil and butter in a heavy large saucepan over medium heat. Add celery, carrots and onion and  season with salt and pepper. Cook for 15 minutes, stirring frequently until soft. Reduce heat to low and cook for another 15 minutes, stirring occasionally. Transfer to a blender and puree with chicken broth until smooth. Set aside.

Cook the ground turkey over medium heat , breaking it up with a wood spoon. When the meat starts to brown, about 10 minutes, add garlic and red pepper flakes. Simmer for another few minutes until the turkey is completely cooked. Add red wine and stir constantly till wine is absorbed, about 3 minutes.  Slowly pour the vegetable and tomato purees into the pan and stir until mixed thoroughly. Salt and pepper to taste and add basil. Reduce heat to low and simmer for at least 2 hours, three is preferred.

Toss with linguine or your favorite fresh pasta.  Serve with lots of freshly grated parmigiano-reggiano.  



 Buon Appetito! 

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