Family Ragu with Gennaro Contaldo
A traditional Italian ragu made with beef, pork, and sausages, simmered with tomatoes and wine.
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- •Olive oil
- •500 gram Top side of beefcan use brisket as well
- •500 gram Spare ribs
- •200 gram Sausagescut in half
- •3 Bay leavesbreak them
- •1 Onionnot too thin
- •0.5 glass Wineuse the wine you drink
- •3 tins Chopped tomatoes
- •2 tablespoons Concentrated tomatoesdissolve in wine
- •Basillovely bunch
- 1
Heat olive oil in a pan.
1 min
- 2
Add 500g top side of beef and 500g spare ribs, cook until sealed.
5 min
- 3
Add 200g sausages cut in half, mix well.
2 min
- 4
Add 3 bay leaves, breaking them before adding.
1 min
- 5
Add 1 onion, roughly chopped, and cook until it starts to dissolve.
5 min
- 6
Pour in half a glass of wine, let it evaporate.
3 min
- 7
Add 3 tins of chopped tomatoes and stir.
2 min
- 8
Add 2 tablespoons of concentrated tomatoes dissolved in wine.
1 min
- 9
Add water to the mixture and stir.
2 min
- 10
Add a bunch of basil, lower the heat, and let it cook for about two hours.
2h 0m
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