Momo’s Ragù

Momo’s Ragù

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M

Marie Therese Adoremos

Community member

"This is Momo’s family recipe."

Difficulty

Easy 👌
180
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
240 g
minced pork
bulb
onion
head
carrot
320 g
canned whole peeled tomatoes
40 g
tomato paste
20 ml
extra-virgin olive oil
12 ml
red wine
12 ml
milk
2 tsp
salt
¾ tbsp
pepper
¾ tsp
rosemary
  • Step 1/4

    • bulb onion
    • 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.

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