This is the original recipe of “sugo di carne” Marchigiano (from Marche region) from my grandmother family generation that she was preparing every Sunday with the hand made tagliatelle or using the sauce to make the vincisgrassi. Completely different from the ragu’ sauce, “sugo di carne” is made with lot of different cooked slowed meats until they don’t separate from the bones and melt all together with the tomato passata. The result is just divine and nothing like the normal beef ragu’. Book a class with me to learn to make it so you can try!!
Sauce for 4 person:
400 g of fresh tagliatelle
1 tablespoon of olive oil
40 g of lardo
150 g pork ribs
200/250 veal Rosso buco
150 beef diced for stew
1 chicken leg
1/2 glass of white wine
1 litre of tomato passata
1 onion
1 carrot
1 celery
1 clove
salt e black pepper
Parmesan cheese
In a large pan place the lard and a spoon of olive oil to a medium heat. When the lard is melted place all the meat and the whole onion with a clove insert. When the meat is brown poor the wine and wait until it is evaporated. Add the tomato passata and 400 ml of warm water, the whole carrot and celery. Cover with a lid leaving a small gap and turn the heat to a slow cook. Keep bowling for a couple of hours or three or until you get a consistence sauce. Often, you need to mix the sauce while is cooking. Add salt & pepper 5/10 min before you end the cooking. When the sauce is done, with the help of your fingers and a knife you need to remove/ravel the meat from the bones to get a sauce full of meat frays. Remove the whole veggie as well. When your tagliatelle is cooked add them in your sauce and add parmesan cheese and some water from the cooking pasta to thins the sauce and help to mix. Serve with extra parmesan cheese on the top.
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