Recipes and wine pairing


Hello everybody!

Here’s to you my recipe for the Ragù.
It’s very easy to prepare and does not require much time, from an hour to three, depending on your available time and the intensity of the flavor you want for the Ragù.
I hope this recipe will be clear to you: comment and ask if you have questions or if you want to share your results!


Ingredients (for 4 people):

200g of ground beef (7 116 oz)
100g of pork sausage (remove the external peel) (3 1732 oz)
Half carrot
Half celery
Half onion
3 extra virgin olive oil tablespoons (or alternatively, a knob of butter)
Salt, pepper, sugar, nutmeg (right amount)
200g of tomato puree (italian “Passata di Pomodoro”) (7 116 oz)
200g of tomato pulp (italian “Polpa di Pomodoro”) (7 116 oz)
1 glass of white wine (or red if you want to give a stronger flavor to the sauce)


Chop finely and saute, with a drizzle of olive oil (or butter) in a pan, the half celery, carrot and onion for 6-7 minutes, until it’s golden (see figure below).


Add the ground beef and the sausage (removed of its peel), suitably mixed, and sear it, taking care to “hit” it in such a way as to form many small lumps.

 ragu zoom

Then, once the meat has dried of its juices, sprinkle the meat with a glass of white wine (or red, if you want to give a stronger flavor to the sauce).
Let the wine dry, add salt, pepper and a pinch of nutmeg.
Lower the heat to minimum and add the tomato puree and pulp.
Also add a teaspoon of sugar to counteract the acidity of the tomato.
Cover the pan with a lid, but not completely.

Every 15-20 minutes, stir the meat sauce and add each time, if necessary, half a glass of warm water, in order not to burn the sauce (see figure below, dried Ragù vs right Ragù).

Zoom asciutto vs bagnato

After an hour, the sauce is ready to be served on a plate of pasta, preferably a short type like “Penne”, “Farfalle”, “Tortiglioni”, “Fusilli”, “Rigatoni”.
However, the Ragù can be cooked for two or three hours more, acquiring a quite extraordinary taste!

 Pasta zoom_Fotor


You can store the sauce in the fridge in a sealed glass or plastic jar for up to 2-3 days.
You can also freeze it to keep it more days.

And the wine?

Bottiglia e bicchiere_Fotor

For the Ragù I chose “Les Haut de Cabanac” 2011, produced by Château Ségur de Cabanac.
This Bordeaux blend, Cabernet Sauvignon and Merlot grapes, ruby color with garnet reflections, has a good body, good softness and excellent balance, thanks also to Merlot. The tannins are very delicate, but can be perceived uniformly given the aging of the wine in barriques.
On the nose, aromas of coffee, white pepper, ripe red fruit (cherries and blackberries) and undergrowth. On the palate, spices and coffee.

Glass in primo piano_Fotor

If you cannot find it, I recommend wines with good evolution, based on Cabernet Sauvignon and Merlot grapes; alternatively Sangiovese-based wines, such as Chianti Classico or Vino Nobile di Montepulciano!

And now, enjoy!



8 thoughts on “Ragù

  1. Thank you for the wine and food pairings, which are much appreciated.

    I agree with you on the Saint-Estephe with ragu. Although I hardly have your experience, it’s just something my better half and I find complements the dish brilliantly at home.

    Also appreciated is your authentic ragu recipe, which is what I saw Italian chef Gennaro Contaldo prepare on a cooking show here in the UK. (He is originally from Minori, Campania, and for many years has been part of the London culinary scene, including television shows.)

    His absolutes, along with the usual ingredients, were carrots and celery along with a glass of wine. In one programme he added white, and in another series he added red. Many people leave these ingredients out. Yet, they add so much more to the flavour profile.

    I have added your site to my ever-increasing list on my blog (under ‘UK and other sites of interest’). Thanks again for sharing your experiences with wine and food pairing with us. I look forward to reading more.

    • Thank you for the compliment about the recipe and my blog! I’m really like you like it. The Ragù it’s something I learnt from my mum and my gramma, I just changed few little things to improve it. By the way, I find red wine more suitable for those who like persistent and authentic taste. Viceversa, if you like a mild flavor, it’s better the white, which gives the recipe more freshness and vivacity: anyway, as you already said, it’s very important to not forget it!

  2. I’m intrigued by the nutmeg, can you suggest a quantity? How would I adjust to use fresh tomato pulp, I am not confident that I’ll find it in the market. I will send you a picture 🙂

    • Just a little bit, a quarter of a little spoon…in case, you could even add more nutmeg as you prefer while the sauce is cooking…if you add only fresh tomato pulp the cooking time will be more, like 15/20 min more than the time suggested in my recipe 😊

    • Hi Catrina! A parmesan-like cheese could be perfect, but only a few cause you could cover too much the sauce taste…but it’s not a taboo 😊👍! A merlot would be ok…let me know!

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