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Tomato ragu sauce recipe

Tomato ragu sauce recipe

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My not so secret tomato sauce for pasta, Shepherd's pie or anything that requires tomato sauce. It's taken me years to get this sauce to my wife's high standards when it comes to Italian sauces...taught to me by her grandmother in Rome and her mother.

Hertfordshire, England, UK

25 people made this

IngredientsServes: 8

  • 5 to 8 plum tomatoes
  • 2 red onions, chopped
  • 4 cloves garlic
  • paprika, to taste
  • salt and pepper, to taste
  • 1 handful fresh basil
  • 1 glass red wine
  • 300ml water
  • 1 pinch caster sugar (optional)
  • 1 glug extra vrgin olive oil
  • 1 to 2 tablespoons tomato puree
  • 1 sprig fresh rosemary

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Add all ingredients into a blender or food processor, except the rosemary. Blitz until the mixture is nearly runny but with texture.
  2. Pour contents into a saucepan over a low heat and add the sprig of rosemary. Cook on low heat for 1 to 5 hours, do not allow to boil! Stir regularly. Use or freeze in lidded containers until needed.


I use a nutribulit to blitz the ingredients, I found that it produces the perfect texture for the sauce.

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Reviews in English (1)

Forgot too add "sun dried tomatoes" to list of ingredients..-16 Dec 2015

Beef mince & tomato ragu

Heat half of the oil in a pan, add the onion and fry until it starts to soften, then add the garlic, celery and carrot and cook until soft. Meanwhile, heat the remaining oil in a separate frying pan and fry the mince in batches, scooping each batch out with a slotted spoon and leave any excess oil behind.

Add the mince to the veg, then stir in the tomato purée and cook for 1 min. Stir in the passata and bring to a simmer. Cover and cook over a very low heat for 1½-2 hrs, then add the milk and cook for 30 mins. If you're making the base ahead of time, you can leave it to cool at this stage then freeze for up to a month. (Defrost fully before using in the next step.)

Cook the spaghetti following pack instructions.

Tip the mince base into a pan and bring it to a simmer. Add the cherry tomatoes and cook for 1 min, then stir through the mascarpone and basil. Serve over the spaghetti and top with parmesan, if you like.


You can also use the mince base to make our smoky black bean chilli, or our sweet potato-topped cottage pie.


See more batch cooking recipes to save time and stress when preparing family meals.

The ragu Bolognese recipe

Bolognese ragu sauce recipe would merit an important chapter apart: it is the most imitated sauce of all, and consequently the most misrepresented. Exacting gourmets claim that nothing but minced meat taken from the animal’s diaphragm should be used. After gently frying the ingredients and dutifully sprinkling with wine that is left to evaporate, the Emilia regional recipe calls for the addition of milk which makes the final result very creamy. Massimo Bottura, who is often questioned on the subject, claims that the piece of meat should be cooked whole, with just a few herbs, no garlic and, would you believe it, no tomatoes, which he believes to be an ingredient that is too “modern” for inclusion in such a traditional recipe. For this three Michelin-starred chef from Modena, egg pasta is ideal for a perfectly creamy result topped by an essential sprinkling of Parmigiano-Reggiano cheese.

In the region of Liguria it goes under the name of “u tuccu” and requires a whole piece of meat and the inevitable dried mushrooms. In central Italy, ragu sauces made from game, lamb and wild boar are very common. In the South, the making of a ragu sauce will start from a whole piece of meat or slices of meat that are stuffed and rolled before being cooked in sauce. The “Genovese“ is a Neapolitan version of ragu sauce, ideal for those with a strong stomach: it actually calls for onions in the same quantity as the meat being used. It owes its name to the fact that, under Aragon rule (XV century), many taverns in the port of Naples were run by Genoese cooks.

Zucchini & Tomato Ragù

Presenting ratatouille's chic Italian cousin: zucchini and tomato ragù. This simple dish from Tuscany: Simple Meals & Fabulous Feasts from Italy by Katie & Giancarlo Caldesi shines with fresh summer veggies. Eat it in a bowl for a quick lunch, serve it as a side dish with grilled meat or add a poached egg and call it breakfast. Best of all? It keeps well in the fridge for a couple of days.

6 tablespoons extra-virgin olive oil

1 onion, peeled and roughly chopped

2 garlic cloves, peeled and lightly crushed

1 medium summer squash, sliced

Kosher salt and freshly ground black pepper

7 ounces ripe, flavorful tomatoes, chopped

4 ounces mozzarella, roughly torn

¼ cup parsley leaves, roughly chopped

1. Heat the oil in a large non-stick skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent, 8 to 10 minutes.

2. Add the zucchini and summer squash season with salt and pepper. Cook, stirring frequently, until the zuchhini and summer sauce turn golden, about 2 minutes.

3. Stir in the tomatoes and cook until they have just become to soften and the zucchini and summer squash are al dente, about 2 minutes. Serve topped with the mozzarella, parsley and basil.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Chicken with Chickpea and Tomato Ragu

Recipe by Giada De Laurentiis

Recipe by Giada De Laurentiis, Alex Guarnaschelli and Valerie Bertinelli AKA The Three Italian Chicks.

This recipe is a perfect example of how a dish can be hearty comfort food, but still remain light and not weigh you down. It’s a pantry meal at its finest, with canned chickpeas and tomatoes on the forefront. This is the recipe that Alex Guarnaschelli, Valerie Bertinelli and I taught a home cook to make on a Skype call. It was so much fun, and the dish looked so great, we decided to write up the recipe so anyone can try it! Just remember to taste along the way and adjust seasoning as needed. Watch the video of us here!

Ragù Bolognese

One of Italy&rsquos most famous dishes, Ragù Bolognese is the classic meat sauce from Bologna. &ldquoRagù&rdquo is a corruption of the French word for stew (&ldquoragout&rdquo) and arrived in Italy during the Renaissance, when the stews of each country shared the same ingredients and method of preparation. During subsequent centuries, they evolved separately, and the &ldquoragù&rdquo of Bologna became the best known meat sauce of Italy, served with &ldquomaccheroni&rdquo and cheese. It differs from American-style spaghetti sauce by the addition of nutmeg (cinnamon is a traditional ingredient as well), and the omission of tomatoes.


  • 1/2 pound bacon, cut into 1/4-inch pieces
  • 2 carrots, finely chopped
  • 2 ribs of celery, finely chopped
  • 2 medium-sized onions, finely chopped
  • 1 garlic clove, finely minced
  • Kosher salt
  • Freshly ground pepper
  • 1 pound lean ground beef
  • 1/2 pound chicken livers, trimmed of membranes and finely chopped
  • 1/4 cup tomato paste
  • 1 1/2 cups low-sodium chicken or beef broth
  • 1 cup dry white wine
  • 1/8 teaspoon ground nutmeg
  • 1 cup heavy cream (optional)
  • 1 tablespoon parsley, chopped (optional)
  • 1 pound pasta such as malfaldine
  • Freshly grated Parmesan or Romano cheese for serving


In a large pot over medium heat, cook bacon until fat has rendered and bacon is crisp, about 5 minutes. Transfer bacon to a paper towel&ndashlined plate and remove all but 2 tablespoons rendered fat reserve bacon fat for future use or alternative method below. Add the carrots, celery, onions, garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and sauté until softened, 7 to 8 minutes. Add the ground beef until browned, breaking it up with a fork. Add the chicken livers and 1/2 teaspoon salt, and cook until they lose their pinkish color, 2 to 3 minutes. Mix in the tomato paste, broth, wine, nutmeg, and rendered bacon. Bring the sauce to a boil and cover. Reduce heat to low and simmer gently until tender, about 40 minutes.

Uncover and stir in heavy cream, if desired. Some people prefer the sauce as it is, others like the cream flavor. Heat until warmed through. Stir in chopped parsley just before serving. Serve with any shape pasta you desire, accompanied by freshly grated Parmesan or Romano cheese.

Alternative method:
In a large pot over medium heat, cook bacon until fat has rendered and bacon is crisp, about 5 minutes. Transfer bacon to a paper towel&ndashlined plate and remove all but 2 tablespoons rendered fat. Add the carrots, celery, onions, garlic, 1 teaspoon salt, 3/4 teaspoon black pepper, and sauté until softened, 7 to 8 minutes. Add the ground beef until browned, breaking it up with a fork. Mix in the tomato paste, broth, wine, nutmeg, and rendered bacon. Bring the pot to a boil and cover. Reduce heat to low, simmer gently until tender, about 40 minutes.

In a large skillet over medium-high heat add 1 tablespoon reserved bacon fat. When fat is warmed, add chopped chicken liver and break up using a wooden spatula and fry until crisp, 2 to 3 minutes.

Add the fried chicken livers to the ragù. Stir in heavy cream, if desired. Heat until warmed through. Stir in chopped parsley just before serving. Serve with any shape pasta you desire, accompanied by freshly grated Parmesan or Romano cheese.

Adapted from James Beard's original recipe. Recipe photo and food styling by Judy Kim.

Ragù di Carne (Tuscan-Style Meat Sauce)

Ragù di carne is the classic Italian meat sauce and, while there are many different regional versions, this one has a Tuscan spin. As with most good Italian sauces, it starts with an Italian soffritto—finely chopped carrot, celery, and onion sautéed in olive oil—that is basically the same thing as the French mirepoix.

Unlike the meat sauce often made in the U.S., an authentic Italian-style ragù is mostly meat with very little tomato, but you can make your sauce with more or less liquid depending on your taste and how you intend to use it. For example, if it is part of a lasagna made with dried pasta noodles, make the sauce more liquidy, while if you're going to make a lasagna with fresh pasta sheets, keep the sauce dryer.

This recipe calls for a few unorthodox ingredients that are purely optional—tamari or Japanese soy sauce, fish sauce, and Worcestershire sauce. They all add umami (a pleasant savory taste) that will punch up your recipe. It is used in such small quantities that their individual flavors will not be detectable and they won't alter the traditional flavor profile of an Italian ragù. If you don't have these ingredients or choose to omit them, the recipe will still turn out delicious.

Ragu Finto Tomato Meat Sauce - Recipe

I will be sharing many tomato sauce recipes with you in the future, but I will start out with some of the basic ones first. Ragu finto is a deep-flavored tomato-based sauce that is perfect for certain dishes like cannelloni. The secret is to let it simmer for at least 2 hours.

The ingredients (serves 6 when used on cannelloni):

  • 1 pound pork loin or mild Italian sausage
  • 1/2 cup extra virgin olive oil
  • 2 6-oz tomato paste.
  • 1 cup (or more) red wine (e.g., a cabernet or chianti)
  • 2 1/2 cups hot water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar (optional)

Mixing and cooking

Place the oil in a pan and heat on medium. Add the meat and brown slowly so that the meat particles do not burn in the oil (about 30 mins). If you are using Italian sausage, take the skins off and break it up as it cooks. Once it browns, remove the meat for later without turning off the flame (if you cooked sausage, use a slotted spoon to remove).

The tomato paste and wine

Add the tomato paste (make sure it is paste and not sauce) to the pan and gradually add the wine as you mix. Be careful to make sure it does not burn. After a few minutes the sauce will begin to become creamy and take on a brownish red appearance. Add the hot water and salt and mix well. Add the sugar if you prefer a slightly sweeter sauce. Place the meat back in the pan and simmer for 2 hours. Stir it periodically to keep the sauce from burning. You can increase the thickness of the sauce by adding less water (as little as 1 1/2 cups). Remember if you are using the sauce for baking, make it less thick so it will not dry out in the oven. Once the sauce has simmered for 2 hours place the pork in a food processor and shred. Mix it back into the sauce and simmer a few more minutes. You do not need to use the food processor if you cooked with sausage.

Ragù, a Meat Sauce Done Right

When I started out cooking dinner (for my little sister, on the nights my parents went to their weekly disco lesson), meat sauce was one of the recipes I cut my teeth on. (The other was canned-soup stroganoff we had a great love for ground beef.)

It seemed, and was, so basic: brown the meat, pour in chopped tomatoes, and presto! Meat sauce.

The result was edible, especially with lots of grated cheese, but the two elements (sauce and meat) lacked any kind of meaningful relationship. Also, my sauce was unpredictable: sometimes thin, sour, sweet, chewy or all of the above.

Real Italian meat sauce, with rich taste and velvety texture, isn’t at all hard to make it just needs a long time and a low flame. Cooking every ingredient completely before adding the next lets each one donate its full flavor to the finished sauce. Caramelization is involved canned tomatoes and dried pasta are better than fresh and pork, not beef, is the meat of choice.

Before embarking on the recipe — which is absurdly simple — let’s talk about the goal. It’s not a bowl of naked white pasta under a heavy pile of sauce. It’s a bowl of succulent, ruddy pasta, steaming hot and savory with meat juices, concentrated tomatoes and aromatics. A dollop of extra sauce on top, a dusting of cheese and parsley, and now you’ve made pasta with meat sauce at its best.

The New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, said that she had never seen plain pasta topped with meat sauce in that country. (In Italy, a ragù is usually a slow-cooked meat sauce.) “It’s one of those mysteries of Italian-American food,” she said, like pepperoni pizza and garlic bread, that do not seem to exist in Italy.

She said that her mentors taught her that the final step of mixing the pasta with the sauce is almost as important as making the sauce itself. “You want to combine them when the pasta is super hot, because it’s going to absorb the most taste from the ragù,” she said.

She does this right in the serving bowl, because her pasta is always perfectly cooked, but as a home cook, I prefer to do it in the pot, in case the pasta needs more cooking. “Add a little ragù at first,” Ms. Jenkins said, “then taste and toss, taste and toss again you can always amp up the flavors, but you can’t take away.”

To the pasta and sauce, she said, you add cooking water “so the pasta will continue to soften and plump itself up.” That’s why the pasta for this dish should be slightly firm, al dente, when it comes out of the boiling water it will absorb more liquid from the sauce and the water and continue to cook until perfectly tender.

Once the pasta and sauce come together, the final step is heating the serving bowl, another place where the pasta cooking water comes in handy: scoop some into your bowl before draining the pasta, then swirl and dump it out right before adding the pasta.

And now, to the recipe, a combination of several meat sauces Ms. Jenkins has devised. In her kitchen, some ragùs are more delicate, others more robust some have milk, others have wine in mine, all I want is the one that best combines delicious, easy and versatile.

Thus, the shopping list starts with Italian sausage: a nifty shortcut, because the flavors of garlic, fennel, salt and pepper are already combined into the pork. If you prefer, use ground pork and add your own spices and aromatics. Ground beef by itself makes for a coarse, chunky sauce, but you can use some beef if you miss the flavor. In Italian ragùs, if ground beef is used, it is always supplemented with pork because it is sweeter and fattier, and has a finer texture.

Canned tomatoes and tomato paste are also linchpins of this recipe. “This is kind of a fall and winter sauce, but even if I had fresh tomatoes, I wouldn’t use them here,” Ms. Jenkins said. Canned tomatoes and tomato paste are both cooked during the preservation process, and that gives them a desirable, concentrated, mouth-filling quality that some food scientists identify as umami.

Still, the quality of your canned tomatoes does matter. If at all possible, do find — and spend the extra money for — real San Marzano tomatoes with the European Union’s Denominazione d’Origine Protetta seal (meaning that the tomatoes are grown, processed and packed there). They have the virtue of always being fully ripe and packed in top-quality purée. Other cans may contain the same breed of tomatoes, but when grown in China or California and packed under uncertain conditions, they are simply not reliably delicious.

When the time comes to cook, the one constant throughout the process is that you want to very gently fry the ingredients, not steam or sear them. You can use a pot or Dutch oven, but a wide, heavy skillet is even better. If you have a very large and well-seasoned cast-iron skillet, you can use that, but if it is not well seasoned, the combination of tomatoes and unfinished metal will not be a happy one. (The acid in the tomatoes can leach iron from the pan.)

As you add the meat to the pan, break it up as finely as possible. The aromatic bits of carrot, onion and celery should also be small enough to melt into and meld with the hot oil.

Some steaming is unavoidable: Meat and vegetables will always give up some liquid when they are added to a hot pan, but it should cook off quickly. Once the steam subsides, the ingredients should be surrounded by tiny, winking bubbles of golden oil. Any browning should take place as slowly as possible. Adjust the heat and add oil to the pan to make it so.

After 30 to 40 minutes, you may find yourself with a sludgy panful of unrecognizable caramelized bits. This is exactly what you want. Now the mixture is ready to be revived with tomatoes and fresh herbs. Once again, cook the mixture down, then finish it with the rounded sweetness of tomato paste.

Finally, once all the tomato juices are concentrated, the now deliciously seasoned oils break free and rise to the surface. “You know it’s done when the fat has really separated, and it glistens on the top,” Ms. Jenkins said. “And it is just the most beautiful sight.”

Recipes: Sausage Ragù | More Italian Sauces

Julia Moskin of The New York Times is on hand to answer any ragù questions in the comments field. Post your questions and comments, whether they are generally about making pasta sauce or this recipe in particular. And if you make this classic meat sauce, tell us how it turned out.


NOTE: Here is one of my favorite pasta sauces. The recipe was from an Italian I worked with in Pakistan. Bruno showed me how to make his grandmother's special ragu. This sauce recipe calls a little chili powder--it is not very spicy, just right. But leave it out if you want the sauce to be very mild. The secret of this sauce is to get imported dried porcini mushrooms and the trick of pouring the soaking water into the sauce.

Place the dried porcini mushrooms in a shallow soup bowl and add about 1/2 cup boiling water. Stir for a few minutes and cover. Let stand for 30 minutes.

In a large pot, add the oil and cook the pancetta until light brown. Add the carrots, celery, onions and garlic. Saute over low heat for 30 minutes while the mushrooms soak. Do not allow vegetables to brown as this will change the taste of the sauce.

Peel the tomatoes and rough chop them. Place them into a blender and puree until smooth.

Remove the mushrooms from the bowl and add them to the pot. Now carefully pour off the dark water the mushroom soaked in into the pot. Do not add it all as there may be some sand or soil at the bottom. Discard the last of the soaking water.

Add the tomato sauce and tomato paste and chili powder. Cover the ragu and let it simmer for at least 4 hours.

Ragù Bolognese: history and original recipe

It is one of the best-known Italian recipes in the whole world and boasts countless imitations, but what is the real origin of Ragù bolognese?

Born as a meat dish in Renaissance France, the Ragù recipe traveled to the Neapolitan Bourbon court and then spread throughout Italy. Those were times when Nobles led trends in fashion, costumes and even gastronomic art.

From the Neapolitan transposition to the many recipes and changes scattered throughout the Italian peninsula, only a few have gained worldwide fame and among these the “Ragù Bolognese” or “Bolognese Sauce”, a real specialty born from the local gastronomy.

Botticelli – Banquet in the woods, Ph. Prado Museum Madrid via Wikipedia

Nowadays the Ragù Bolognese is one of the best known and most famous recipes in the world, very famous in Italy, it has spread abroad along the routes of Italian emigrants who brought with them the flavors of their native land, boasting countless international variations, such as Spaghetti Bolognese: an American transposition of the original recipe prepared with the ingredients and according to the local taste (mixing recipes from different parts of Italy).


But where does Ragù come from and where do its two most famous versions (the Neapolitan one and the Bolognese one) come from?

It is common practice to trace the origin of the term Ragù to the French equivalent “ragout“, a term with which were defined stews of meat and vegetables cooked over low heat for a long time.

The ancestor of what we now know as Ragù was in-fact a preparation of the French medieval popular tradition of the XII-XIV, which consisted of pieces of meat, vegetables or even fish stewed slowly. It could have been both a rich and a poor dish, depending on the cuts of meat, spices, and garnishes that were used and, obviously, at that time it did not include the use of tomatoes.

Ragù Bolognese – Ph Giorgio Salvatori

From France to Italy, this type of preparation spreads through the kitchens of the Neapolitan Bourbon court and those of the Vatican, but it was still a method of cooking meat with significant variations and ingredients, depending on the area of Italy.

In 1773 Vincenzo Corrado in his book “Il Cuoco Galante” describes for the first time a dish it could be defined a kind of the first Ragù, but the ingredients were not yet defined (it could, in fact, provide for the use of vegetables, various meats, prawns or eggs) and the cooking still made in broth with vegetables and aromatic herbs.

But in the meantime, the recipe had become part of Italian gastronomy and spreads throughout the national territory finding changes and new ingredients such as the use of tomato, which appears for the first time in 1790 in the “Maccheorni alla Napolitana” recipe, contained within the cookbook “The modern Apicius” by Francesco Leonardi.
But the Ragù, even if famous, was still considered a meat dish in sauce, and this is how Puccini remembers him, who in his Bohème still mentions it with this meaning.

In the following years, versions of the same dish will alternate with or without the addition of tomato and only during the twentieth century with the spread of tomato sauce and pasta will this recipe take on the side dishes of the Ragù that we still appreciate today.
At the same time, however, throughout the 19th century, Ragù spread throughout the Italian peninsula with the introduction of local variations, such as the use of pork meat, the preparation of small meatballs (as in the Neapolitan and Abruzzese tradition) and the combination with local types of pasta, such as the handmade pasta in Bologna.

The Ragù Bolognese

When in 1891 Pellegrino Artusi in his “Science in the kitchen and the art of eating well” describes the “Bolognese macaroni” he does not know that he is laying the foundations for one of the most famous culinary myths of Italian cuisine.
Tomato was not yet contemplated, but almost all the other ingredients were there: salted pork belly, veal flavored with celery, carrot, and onion, all cooked with meat broth.
Artusi also suggests some additions to enrich this condiment: dried mushrooms, truffles, chicken livers and cream which, together with milk, will enjoy mixed fortunes within the Ragù up to the present day. A white ragù in which the tomato still has no place, but rich and tasty, as the Bolognese tradition wanted.

Tagliatelle al Ragù Bolognese – Ph Ivan Vighetto via wiki

The definitive transformation takes place at the end of the first decade of the twentieth century when almost all gastronomic authors will opt for the replacement of Tagliatelle instead of Macaroni (a variant already suggested by Artusi) and for the constant insertion of the tomato.
Finally, the ingredients of the Ragù will be completed by fresh pork, but only after the Second World War, as reported by the famous Italian recipe book “Il Cucchiaio d’Argento“, proposing a recipe that has remained substantially unchanged until today.

Recipe, or it would be better to say recipes in the plural, which however do not correspond in all respects to the crystallization of Ragù filed in 1982 at the Bologna Chamber of Commerce by the Bolognese Delegation of the Italian Academy of Cuisine, and which But perhaps this is also the beauty of Italian cuisine, which is experienced and practiced in a family environment and which in Italy it can vary from home to home.

Ragù Bolognese - the official recipe

The recipe for “Bolognese Classic Ragù” was filed with the Bologna Chamber of Commerce on October 17, 1982, by the Bologna Delegation of the Italian Academy of Cuisine.

300 g coarsely ground beef
150 g pork belly
50 g yellow carrot
50 g celery stalk
30 g onion
300 g tomato sauce or peeled tomatoes
½ glass of dry white wine
½ glass of whole milk
a little broth
extra virgin olive oil or butter
½ glass of whipping cream (optional)

Melt the bacon, first diced and then finely chopped with the crescent, possibly in a terracotta or aluminum thick pan of about 20 cm. Combine 3 tablespoons of oil or 50 g of butter and the finely chopped odors and let them dry gently. Add the minced meat and mix well with a ladle making it brown until it “sizzles”. Pour in the wine and stir gently until it has completely evaporated. Add the passata or the peeled tomatoes, cover and simmer slowly for about 2 hours, adding broth when necessary, then add the milk towards the end to dampen the acidity of the tomato. Season with salt and pepper. In the end, when the sauce is ready, according to the Bolognese use, add the cream if it is to season dry pasta. For tagliatelle, its use is to be excluded. This is the “updated” recipe of the real Bolognese ragù, filed on October 17, 1982, by the Bolognese delegation of the Italian Academy of Cuisine at the Bologna Chamber of Commerce.

Tools needed:
Terracotta pan about 20 cm in diameter
Wooden spoon
Crescent knife

The bacon, diced and minced with the crescent, is melted in the pan add the well-chopped vegetables with the crescent and let them dry gently add the minced meat and leave it, stirring until it sizzles put 1/2 glass of wine and the tomato lengthened with a little broth it is left to simmer for about two hours, adding the milk, time after time and adjusting with salt and black pepper. Optional, but advisable, the addition, when cooked, of the cooking cream of one liter of whole milk.


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