Classic Stew
6 servings
30 minutes
Classic ragout is a hearty dish of European cuisine filled with rich flavors and aromas. Its history roots in Italian gastronomic traditions where such meat sauces have been prepared for family gatherings for centuries. The base of the dish consists of tender meat slow-cooked with vegetables, red wine, and spices to create a thick, rich sauce. Bay leaves and nutmeg add depth while the addition of milk softens the acidity of tomatoes for a perfectly balanced taste. The finished sauce is mixed with pasta to form a harmonious blend of textures and aromas. Classic ragout is not just food; it’s a warm, cozy delight perfect for leisurely dinners with a glass of good wine.
1
Fry diced ham in a pan for 3 minutes. Add finely chopped onion, carrot, celery, garlic, cover with a lid, and cook for another 10 minutes. Transfer the finished mixture to a bowl.
- Ham: 75 g
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Garlic: 3 cloves
2
In the same pan, fry the minced meat until brown, combine it with the prepared mixture, add tomato paste, after 2 minutes add bay leaf, nutmeg, red wine, and broth. Cover with a lid and simmer for another hour, gradually adding milk to the sauce.
- Ground beef: 500 g
- Tomato paste: 3 tablespoons
- Bay leaf: 3 pieces
- Nutmeg: pinch
- Dry red wine: 200 ml
- Meat broth: 200 ml
- Milk: 150 ml
3
Mix the prepared sauce with pasta cooked in salted water and serve.
- Pasta: 360 g
