Momo’s Ragù

Step 1/4

• ⅜ bulb onion
• ⅜ head carrot
• 20 ml extra-virgin olive oil

Pour ~5-10mm of olive oil into a saucepan and put on medium heat. Chop the onion and carrot into small pieces and fry them for a few minutes in the pan until the onions turn golden. Stir frequently/continously.

Step 2/4

• 240 g minced pork
• 40 g tomato paste
• 12 ml red wine

Add the minced meat and cook for a few minutes while continously stirring, until the meat is entirely browned. Add the tomato mark and red wine, close the lid and let cook for a minute or two.

Step 3/4

• 320 g canned whole peeled tomatoes
• 2 tsp salt
• ¾ tbsp pepper

Add the peeled tomatoes, and salt and pepper (better too little than too much, you will add more later on), then stir until everything is evenly mixed.

Step 4/4

• 12 ml milk
• ¾ tsp rosemary

Let it cook for 2-3 hours with a lid on the pan, while regularly stirring and making sure it does not boil too strongly. After an hour, add the milk and a twig of rosmarin. This is a good moment to taste the sauce and see if it still needs salt or pepper. Stop cooking once it becomes a thick sauce. If you have time, you can add a bit of water and cook for a little longer.

Enjoy your meal!