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Ragout with black olives

ingredients

servings

4

Ground beef

150 oz

Canned tomato sauce, without salt

230 oz

Onions

a bit

Garlic

1 wedge

Celery

1 half

Carrots

1 unit

Extra virgin olive oil

1 and 1/2 spoons

White wine

a bit

Black olives

a bit

first courses from Italy

Ragout with black olives

Ragout with black olives

with meat high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ragout with black olives

Black olive ragout

Ragout with black olives step 1

step 1

Sauté the onion and a clove of garlic over a moderate heat. Once the sauté is ready with a kitchen spoon, remove the garlic and onion from the oil

Ragout with black olives step 2

step 2

Then add in the oil of the sauté a leg of sedate with a thinly sliced carrot

Ragout with black olives step 3

step 3

put the minced meat of beef or veal in a deep dish with a little hot water and with a fork crush the meat to make it to prevent lumps from forming during cooking

Ragout with black olives step 4

step 4

put the mince in the sauce and add two fingers of white wine. Once the wine has evaporated add the tomato puree

Ragout with black olives step 5

step 5

When the passata is cooked and reaches the desired consistency, add the black olives (whole or chopped), cook over a low heat for a few more minutes and turn off

Ragout with black olives step 6

step 6

ALWAYS COOK WITH SLOW FIRE: timing 45min / 1 hour

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