Copied from: http://www.annamariavolpi.com/page34.html The traditional ragu’ is a very thick, rich, and tasty sauce that requires about 3 – 4 hours of preparation. The meat-tomato sauce of this recipe is full in taste, but takes less time to prepare, which makes it practical for everyday, faster cooking. This sauce, besides being the perfect complement for lasagna, is also excellent as a dressing for pasta (e.g., spaghetti or fettuccine). Add the sauce to the freshly drained pasta, top with grated parmigiano cheese, toss, and serve at once.

Ingredients

3	tbsp olive oil
3	tbsp butter
1	onion, medium
1	carrot, diced
1/2	c celery, diced
3	clove garlic
1/2	lb ground turkey
1/4	c white wine, dry
1/4	tsp salt
1/4	tsp pepper
2 1/2	c tomatoes, pureed
1	pinch nutmeg
2	tbsp milk

Directions

1. Place oil and butter in a saucepan, and turn the heat to medium.
   
   
2. When the butter starts foaming, add the diced onion, carrot, celery, and garlic
   
   
3. Sauté and stir until the onion is soft and translucent.
   
   
4. Add the ground meat.
   
   
5. Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.
   
   
6. Add the wine, salt, and pepper. Turn the heat to high, and let the wine evaporate.
   
   
7. Add tomato, nutmeg, and milk.
   
   
8. When the sauce starts boiling, turn the heat to low. Cover the saucepan and simmer slowly for about 1 hour, stirring occasionally.
   
   

Categories

Pasta, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A

Bad points High in saturated fat Contains alcohol