Home

RAGÚ

1 ONION, FINELY CHOPPED
1 LARGE CARROT, FINELY CHOPPED
2 OZ PROSCIUTTO, FINELY CHOPPED
2 CLOVES GARLIC, CHOPPED
3 T OLIVE OIL

1 POUND GROUND BEEF
1 CAN CRUSHED TOMATOES, STRAINED OVER BOWL
BOUQUET GARNI (MARJORAM, THYME, ETC.)
1/4 C HEAVY CREAM
SALT AND PEPPER

SWEAT ONION, CARROT, PROSCIUTTO, AND GARLIC IN OLIVE OIL UNTIL SOFTENED.

ADD MEAT AND STIR UNTIL MEAT JUICE EVAPORATES.

ADD BOUQUET GARNI AND TOMATO LIQUID. STEW ~30 MINUTES UNTIL LIQUID EVAPORATES.

ADD TOMATO PULP AND CONTINUE COOKING UNTIL AT RIGHT THICKNESS (~10-15 MINUTES).

ADD CREAM AND COOK 2 MINUTES MORE.

REMOVE FROM HEAT, REMOVE BOUQUET GARNI, AND ADD SALT AND PEPPER TO TASTE.

IF DESIRED, BRIGHTEN FLAVOUR WITH WHITE SUGAR AND RED WINE VINEGAR: ADD SUGAR UNTIL YOU TASTE IT, ADD VINEGAR UNTIL YOU TASTE IT, AND THEN ADD A LITTLE SUGAR MORE.