RagĂą Abruzzese
RagĂą Abruzzese
RagĂą Abruzzese mixed meats, tomato, pecorino And chili pepper, slowly cooked in earthenware pot.
The RagĂą Abruzzese is a consistent and fragrant condiment, designed to accompany pasta with the strong character of mixed meats and pecorinoThe presence of ripe tomatoes balances its richness, while the chili pepper It adds a final spicy note, without overpowering the flavor of the meat. The onion and nettle leaves contribute to the aromatic base during browning, while the prolonged cooking allows the sauce to become thick and well-blended. earthenware pot It promotes a gradual heat transmission, suitable for a preparation that must simmer slowly. On the table it presents itself as a ragĂą rustic, full-bodied and tasty, with a consistency made more enveloping by the pecorino grated. The recipe is listed as Abruzzo in the information provided.
Instructions
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7 steps · natural Italian voice
Prepare meat and onion
Coarsely chop the mixed meats with a knife, maintaining an irregular grain that will give consistency to the ragĂąStud the onion with nettle leaves, as directed in the recipe, so it can flavor the oil during cooking without losing its flavor in the sauce.
Heat the oil
Pour the olive oil into a earthenware pot and heat it over low heat. Wait until it reaches a temperature sufficient to support browning, without letting it smoke: the heat must be gentle and even so as not to alter the oil's aroma.
Brown the meats
10 minCombine the minced meat and the onion studded with nettle leaves in the hot oil. Sauté slowly for about ten minutes, stirring regularly, until the meat changes color and develops a more intense aroma without burning the bottom of the pan. shallow pan.
Add the tomatoes
Peel the ripe tomatoes, remove the seeds and dice them. After 10 minutes of browning, add them to the shallow pan And season with salt to tasteMix to distribute the tomato among the meats: the mixture it should be moist and begin to simmer evenly.
Cook slowly
90 minCover the shallow pan with the lid on and continue cooking over low heat for just over an hour and a half. Check that the ragĂą keep it at a barely perceptible boil; at the end, the tomato should be well reduced and mixed with the meat, without excess liquid.
Complete with pecorino
Join the pecorino grated ragĂą Add the cooked mixture and stir to incorporate. Let the cheese dissolve into the hot sauce, making it more flavorful and full-bodied; the final consistency should be smooth, with no visible lumps.
Perfume and use
Sprinkle the ragĂą with the chili pepper Add ground pepper and mix thoroughly. Make sure the spice is evenly distributed throughout the mixture, then use the seasoning while it's well-blended and still hot.
Chef's Tips
The editorial staff recommends keeping the heat low during browning and the long cooking process, so that the meat develops flavor without drying out and the sauce reaches a uniform density.
Ingredients
- Ingredients for 4 people
- (12.35 oz) 350 g mixed meats (pork, veal, mutton) nettle leaves
- (10.58 oz) 300 g ripe tomatoes (10.14 fl oz) 300 ml olive oil
- 1 onion
- 1 chili pepper spicy ground pepper pecorino grated
- salt
Can't find it in the US?
- muttonInternational markets
Mutton from a halal butcher
Or: Lamb shoulder
- pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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