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Classic Ragu

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Classic Ragu


  • 1 1/2 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes
  • 1 small carrot, finely diced
  • 1 rib of celery, finely diced
  • cooked tagliatelle
  • 1 clove of garlic
  • 1/4 lb ground sausage
  • 1/2 lb ground veal
  • olive oil
  • 1 medium onion, finely diced
  • salt & pepper


  1. In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.
  2. On medium heat sauté veggies slowly for about 10 minutes – so they are not brown but translucent.
  3. Raise the heat slightly & add in meat – breaking up the pieces with a wooden spoon.
  4. Season with salt & pepper.
  5. Add tomatoes & half a glass of water.
  6. Bring up to boil.
  7. Lower to a very low simmer for 2.5 hours stirring occasionally.
  8. Toss with your favorite pasta.
  9. If sauce becomes too thick, add a little pasta water.

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