Seven meats ragu

Seven Meats Ragu

The meats:

1/2 cup of chopped Speck or Parma ham
1/2 cup of Mortadella in cubes
1/2 cup of spicy salami
1/2 cup of smoked bacon
1 cup of minced veal
1 cup of minced cow
1 cup of minced pork

For the sauce:

1 chopped onion
3 cloves of chopped garlic
1 chopped carrot
3 cups of fresh tomato sauce
Herbs of the season (oregano/ parsley/ thyme/ basil/ rosemary)
1/2 cup of olive oil
1 cup of red wine.

Making in it!

In a big pot, add the bacon and let get crispy, then add the speck, salami and the mortadella to cock in the bacon fat.  After the meats are brown add the olive oil and brown the garlic, onions and carrots, when the vegetables are brown add the veal, pork and the cow. Cook in a slow temperature for about 20 minutes.  When the meat are all very brown, turn the heating on high and add the red wine.  Let to reduce in almost no wine and add the tomato sauce and the herbs... Cook for a long time in a slow temperature, cook for as long as you have patience and add water if reduces to much.  I cook my ragu for about three hours, but is ok if you don't have this time.  Is always better to eat after a day or two!


Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!