1/4 cup extra-virgin olive oil
2 onions, finely diced
4 celery, finely diced
2 medium carrots, finely diced
6 cloves garlic, cut into 3 pieces
2/3 pound ground beef
2/3 pound ground turkey
2/3 pound ground veal
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup red wine, preferably Sangiovese
Two 28-ounce cans whole peeled tomatoes, preferably San Marzano
40 pieces tortelli alla Mugellana (potato ravioli)
Parmigiano, for grating and serving
This ragu can be made ahead and frozen for up to 3 months. Or stored covered in the fridge for up to 1 week. The recipe doubles and halves easily to serve more or less people.
Gregg P
Very nice Ragu sauce. Little on the sweet side which we liked. Added some dried basil, orregano and thyme to add some more flavor. will make again for sure
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