3 onions, coarsely chopped

3 carrots, peeled and cut into chunks

3 stalks celery, cut into pieces

1/2 head garlic, peeled and finely chopped

3/4 cup (180 ml) olive oil, approximately

A can or a tube 5 1/2 oz (156 ml) tomato paste

3 lbs (1.35 kg) ground meat of your choice (beef, pork, veal, sausage), approximately

1 bottle 3 cups (750 ml) Italian red wine

Herbs of your choice (bay leaf, thyme, sage, rosemary)

In a food processor, finely chop the onions, carrots, and celery.

In a large saucepan, gently soften the vegetables and garlic in the oil for about 1 hour, stirring frequently. Add oil, as needed. Season with salt and pepper.

Add the tomato paste and cook for about 8 minutes, stirring until the olive oil becomes orange in colour.

Increase the heat and add the meat. Season with salt and pepper. Sauté for 10 to 15 minutes. Add the wine and bring to boil. Simmer gently for about 2 hours, stirring frequently, until the sauce has a good consistency. Add the herbs and season to taste.

Serve over broad pasta, like fresh tagliatelle, if you want to respect the tradition. Otherwise, fettuccine or pappardelle would also be good choices. Serve with a green salad and a glass of red wine. Buon Appetito!

In Recipes-list.com we have selected the most viewed recipes from category - Pasta . Enjoy the best recipes specially selected for you! Ragù Meat Sauce is the right choice that will satisfy all your claims.