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 carrot (peeled and diced)
1⁄2 celery (diced)
1 clv garlic (chopped finely)
seasoning (salt and pepper to taste)
1 pn nutmeg (ground)
- Heat oil and butter in a saucepan on meidum, and while you're waiting, finish dicing the celery and carrot, and chopping up the garlic clove.
- Add carrot, celery and garlic, then add the ground beef.
- Put tomatoes, wine and cream in the saucepan and simmer for an hour.
- A pinch of nutmeg and you're ready to go.
Ideal for a full bodied pasta dinner.