The best Italian sauce you will ever taste
“In Italy you just mention that you are making ragù, and the butcher knows the exact cuts to give you. But anywhere else in the world, you should probably ask for ‘stew cuts.’ Maybe even a few pieces of oxtail for this best Italian sauce, which will produce amazing end results.”
An Italian cuisine, ragù is a meat-based sauce which is most commonly served with pasta. In southern Italian regions, ragùs are often prepared from substantial quantities of large, whole cuts of meat. After a long braise (or simmer), the meats are then removed and may be served as a separate course without the pasta. As a result you have a starter and a delicious fall-off-the-bone-meat second course all in one pot!
It’s a true crowd-pleasing dish — rich, hearty and very simple to make!
- 1.5 LBS. / 600 gram each of veal, pork and lamb
- 3 tablespoons of extra virgin olive oil
- 2 onions
- ¼ cup of white/red wine (can use a splash of vinegar if you prefer)
- 2 X 680ML (23OZ.) jars of pureed tomatoes
- Half a jar of sun-dried tomato spread
- 3 tablespoons fresh basil
- Salt & pepper
Instructions for this best Italian sauce:
First, drizzle some Extra virgin olive oil in the bottom of a pan. While the oil gets nice and hot, lightly salt and pepper the top of your meat. When the oil is hot add the meat seasoning side down. While the bottom cooks, season the other side of your meat in the pan. Brown the meat on both sides. You aren’t “sealing” in any flavors or juices, you are caramelizing the meat to add some nice flavor. Cook your meat in batches, taking it out when both sides are done. Add your onions to the pan. Let the onions cook until at least translucent if not a little longer. Add the wine or vinegar to deglaze your pan. Next add your tomato and sun-dried tomato spread. Let the sauce cook a bit, then taste. Add salt and pepper to taste, and more sauce or spread if you like. Place the meat in the slow cooker. You don’t have to use one. Alternatively you can cook this on the stove, just adding your meat back into the sauce, but you will need to check it religiously every 20-30 minutes and cook it very very slow for a good 3-4 hours.
The slow cooker just makes the process a little more fool-proof and easier. After adding your meat, pour the tomato sauce over the meat, and cook for 4-5 hours on high or 7-8 hours on low. Add in your fresh chopped basil at the end.
When you are ready to serve, spoon out your meat using a spider or slotted spoon. Reserve the meat on a plate and cover to keep warm. Add the remaining sauce to some al dente pasta, 200g per person, preferable penne or rigatoni, and toss. Serve with some grated cheese, and you are good to go. The meat is always served as a second course which is one of the best the things about this dish.
The best Italian sauce details:
This recipe is provided via mama Connie Capelli, of Villa Capelli. She used to sit at the stove for hours making this, but Villa Capelli since modernised it just a bit (shhhh don’t tell her!). And use a slow cooker so you can just set it and forget it.
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Tracy Burrows142 Posts
If there is one thing that I have learnt, it is the more I see, the more there is to see! My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 - Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year 'Hospitality Management in Development Program' in California. Following this I acquired a journalism diploma and since it's been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!