A traditional ragu may be too much trouble. So go for something a little bit different and try a Sugo di Carne.
1⁄2 lb beef (ground or minced)
2 1⁄2 c pureed tomato
1⁄2 c wine (dry white wine, such as Chardonnay or Chenin Blanc)
3 T olive oil (extra virgin olive oil)
2 T cream
3 T butter
1⁄2 stk celery
1 clv garlic
- Heat up a sauce pan and while you're waiting, dice the celery and carrot, and chop up the garlic clove.
- Put tomatoes, wine and cream in a saucepan and simmer for an hour.
- Put the olive oil and butter in the saucepan and heat on medium, then add carrot, celery and garlic, then add the ground beef.
- A pinch of nutmeg and you're ready to go.
Ideal for a full bodied pasta dinner.