Gennaro Contaldo's Family Ragu
ID: f9d680c9...
A rich, slow-cooked traditional Italian ragu made with topside beef, pork ribs, and sausages simmered in red wine and tomatoes. Served with fresh tagliatelle and finished with parmesan cheese.
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🍳 Cooking Flow
Cut and season the beef, pork ribs, and sausages with salt and pepper, then brown them in a pot with olive oil and bay leaves. → Pour in red wine to deglaze, then add chopped onion and let it sweat. → Add chopped tomatoes, tomato paste dissolved in red wine, water, and fresh basil, then cover and simmer for about 2 hours on low heat. → Cook the tagliatelle pasta and toss it directly in the finished ragu sauce. → Serve the pasta hot with grated parmesan cheese, a drizzle of olive oil, and the slow-cooked meats.
Cooking Steps
Brief Cooking Order
Cut and season the beef, pork ribs, and sausages with salt and pepper, then brown them in a pot with olive oil and bay leaves. → Pour in red wine to deglaze, then add chopped onion and let it sweat. → Add chopped tomatoes, tomato paste dissolved in red wine, water, and fresh basil, then cover and simmer for about 2 hours on low heat. → Cook the tagliatelle pasta and toss it directly in the finished ragu sauce. → Serve the pasta hot with grated parmesan cheese, a drizzle of olive oil, and the slow-cooked meats.
Introduction
A rich, slow-cooked traditional Italian ragu made with topside beef, pork ribs, and sausages simmered in red wine and tomatoes. Served with fresh tagliatelle and finished with parmesan cheese.
Step 1
Pour olive oil into a large pot and heat it over medium-high heat.
Step 2
Cut 500g of topside beef into chunks. Cut 500g of pork spare ribs into individual ribs. Cut 200g of sausages in half.
Step 3
Season the prepared beef, pork ribs, and sausages generously with salt and pepper on a cutting board, then mix them together.
Step 4
Carefully add all the seasoned meat into the hot pot with olive oil.
Step 5
Break 3 bay leaves in half to release their aroma, add them to the pot, and stir to brown the meat thoroughly.
Ingredients List
Important Notes
Always use a good quality drinking wine for cooking; do not use cheap cooking wine.
Break the bay leaves before adding them to release their essential oils and flavor.
Make sure the chopped onion sweats and softens but does not burn, as burnt onions can turn the sauce bitter.
Dissolve the concentrated tomato paste in red wine first to prevent clumping in the sauce.
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