Ragu' and more...

Tonight I find myself relaxing in my brightly colored kitchen after what by my accounts has been a great day. Beautiful sun, intriguing conversations on campus, a long ride on the bike down the river, and some fun grocery shopping time. I could spend hours in the grocery just browsing nad dreaming of all the things I'd like to buy and make. It feels like an old friend when I'm in the grocery. One of my other favorite pasttimes is mingling in the fruit and veggie section striking up conversation with all of the Italian nonne (grandmas). The wealth of knowledge, history, beauty and recipes I've learned there is endless. I count it a privilege that God gives me little glimpses into these women's lives and history. Even after a long or hard day just a few moments with one of these women can bring a smile to my face and an immense joy in just partaking in a small part of who they are. So tonight after trying to restrain myself from buying the whole store I sit here watching my huge pot of Ragu' simmer. Ragu' is what the americans would call spaghetti meat sauce but it's oh so much more than that. I also don't mean the stuff you grab off Aisle 3 at the sunflower or kroger store. Ragu' is fabulous with any pasta, on top of cooked polenta(think italian grits), inside homemade lasagna, etc.etc. The trick to making a great ragu' is time...lots of it. When I lived in Pisa before my apt. was just above a couple of small local minimarkets- they have some premade foods you can buy, your basic grocery needs, deli meats, fresh breads,etc. Anyway... over time I developed a dear relationsip with one of these shop owners, Roberto. Roberto was my go to guy. Anytime I wanted to learn something new or had an Italian recipe go awry he was there to help. He taught me that time is key in so many things here in Italy, ragu' being one of them. So thanks to Roberto here's the ragu' recipe. I am making this ragu' a day ahead so that tomorrow I can make a huge delicious pan of Italian lasagna. You can also freeze this sauce for later use.

Ragu- Meat Sauce
2 carrots
1 onion,
3 cloves garlic
2 celery stalks
parsley chopped finely
olive oil
3 cans of tomato chunks or cubes in juice
1 c. red wine
Salt
Pepper
Oregano
Basil
water or broth
1-2  jars of plain tomato puree or sauce
2 lb. sausage- plain
2lbs. hamburger meat
yields: 1 super big pot of sauce. can feed about 30 with simple pasta. I freeze smaller portions for later use in other recipes or quick dinners.

Chop all the vegetables finely or I like to cut big chunks and food process them just a bit but not too fine.  Sautee the vegetable mix in a skillet with enough olive oil to coat the bottom, be sure not to get them too brown just softened.

In a large stock pot add 3 cans tomato chunks or cubes in juice, 2 cans of water or broth, 1 cup wine. Add salt to taste then mix in the seasonings to taste- I start with about 1 TB each then go from there. Unless increasing the recipe then I just add to taste. Add in the sauteed vegetables.

Brown the hamburger meat and sausage in a skillet. You can drain it or if it's not too much grease leave it. Add it to the tomato mix. Simmer for a minimum of 2 hrs. I usually do 6, the longer the better the flavors blend. I add more seasoning, water, broth, or basic tomatoe sauce during this time depending on the consistency, flavor and amount of people I'm feeding. If it still tastes just like a pot of tomatoe sauce with meat then cook it longer and add more stuff. You want the flavors to come together.

Serve over spaghetti noodles, penne pasta, tortellini, in lasagna, over polenta, or mixed with some heavy cream to make a rose sauce-you may need more salt if you do this. A very versatile sauce!

I often increase the amt. and freeze it for later use. Freezes great. Also you can puree/chop larger amounts of the vegetables and store them in plastic bags in the freezer to save time in many other recipes. This combination of vegetables in Italy is found already packaged together at the grocery and called Odori (odors). They are a staple in Italian cooking.