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My ragù




Ground beef

250 oz

Ground pork meat

250 oz

Tomato pulp

400 oz

Red peppers

1 unit

Tropea onion

1 unit

Coarse salt

1 teaspoon

Black pepper

1 teaspoon


1 cup

Sauces from Italy - Lombardia

My ragù

My ragù

with meat source of C vitamins high in potassium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

My ragù

This sauce is born mainly from an oversight, actually more forgetfulness. Not only was I without carrots, but also without celery ... I thought it was impossible to recreate the taste ... And instead ...

My ragù step 1

step 1

The procedure is however the usual ragù ... The difference is only in fried. Slice the onion and the pepper in small cubes.

My ragù step 2

step 2

Then, in a saucepan, prepare the hot oil and add the onion and the pepper. Make seasoning, consider that the pepper is rich in water and it is therefore impossible to burn the onion, but pay the same attention. Add salt and pepper to taste.

My ragù step 3

step 3

Now it's time to add meat. Let it flavor a little, it must already be quite cooked when you put the tomato pulp. Immediately after add the cup of water, check the salt and pepper and cover with the lid.

My ragù step 4

step 4

Cook for about an hour and a half, or a little more depending on your taste. Of course I recommend the penne rigate, but only because it is my absolute favorite pasta. Enjoy your meal.

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