I am always amazed at the variety of ways different regions in Italy make their traditional Ragu‘, meat sauce. Growing up, my Italian relatives called this sauce “Gravy” in their charming Italian accents. The gravy was indeed a meat sauce, filled with Italian sausages, homemade meatballs, and chicken wings. When I moved to Italy, I discovered a much simpler version, always made with ground meats. This is my interpretation of my favorite Ragu’ a dear Nonna taught me to make in Northern Italy. Enjoy with a bottle of Le Senate Cacinello from Marche.
To make this vegan-friendly use a meatless alternative, I use Impossible Meat or Beyond Meat. Substitute the Parmesan cheese with Violife Plant-Based Parmesan CHeese.
See ingredients, directions and pairings.
1 pound Grass-fed Ground Beef
1 pound Ground Pork or Veal
3 28-ounce Cans of Imported Italian Tomatoes, crushed
4 tablespoons Tomato Paste, I like Mutti
1 cup Red Wine
1 Large White or Yellow Onion, chopped
2 Carrots, chopped
2 Celery Ribs, chopped
4 tablespoons EVOO
2 Dadi Cubes
Pinch of Red Chili Pepper Flakes
Pinch of Sea Salt