My Delicious Meat Sauce | So Tasty Ragu!
If you enjoyed this video, kindly click the thumbs up button, and don't forget to share it too. Show your love and support by subscribing and, of course, watching more of my videos. Liking and sharing your comments below will also greatly contribute to the growth of this channel. Thank you so much for your support! ❤️😊
INGREDIENTS:
• olive oil for sautéing the aromatics
• 7 cloves garlic, chopped
• 1 large onion, finely chopped
• 1 large tomato, diced
• 750 grams mixed ground meat (50-50 mixture of ground beef & pork meat)
• salt & pepper to taste
• 2 beef bouillon cubes
• 1 bottle (400 grams) Passata
• 1 bottle (270 grams) tomato basil sauce, Rustichella d'Abruzzo
• about ½ cup of water
• 1 bay leaf
• ¼ teaspoon ground cinnamon or 1 cinnamon stick
• 2–3 teaspoons sugar
NOTES:
1.) COOKING TIME – may vary based on the quality and fat content of your minced meat, but a minimum of 1 hour is often recommended for best results. The optimal indicator is when the sauce begins to release its own fat, which shows that the flavors have deepened and the meat has tenderized fully
2.) SEASONING – season gradually as you cook, adjusting to taste. Add sugar in the last 10 minutes of cooking, allowing it to meld with the flavors without over-sweetening the sauce
3.) SERVING SUGGESTION – for the best flavor, let the sauce rest for several hours or even overnight before serving. This resting period allows the flavors to meld beautifully. Serve with any pasta variety or use it as a base for lasagna 😊
Follow me on Instagram: / theintrovertkitchen
#recipe #ragu #pasta
Best regards,
Romel from The Introvert Kitchen