385 kcalClassic Ragu
180 min serves 6
Dairy-Free
15gprotein29gcarbs24gfat
Ingredients
- •1½ pounds canned tomatoes
- •1 small carrot
- •1 rib celery
- •tagliatelle
- •1 clove garlic
- •¼ lb ground sausage
- •½ lb ground veal
- •olive oil
- •1 medium onion
- •salt and pepper
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Method
Adapted from foodista.com
- In a pot add a couple glugs of olive oil & sauté clove of garlic until brown then discard.
- On medium heat sauté veggies slowly for about 10 minutes - so they are not brown but translucent.
- Raise the heat slightly & add in meat - breaking up the pieces with a wooden spoon.
- Season with salt & pepper.
- Add tomatoes & half a glass of water.
- Bring up to boil.
- Lower to a very low simmer for 2.5 hours stirring occasionally.
- Cook the tagliatelle in a large pot of boiling salted water until al dente, 8 to 10 minutes, reserving some of the pasta water before draining.
- Toss with your favorite pasta.
- If sauce becomes too thick, add a little pasta water.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.