Ragù … A proper amazing pasta sauce!

Ragù …

Let’s start from something very very classic!

Not difficult to make, but it takes a little while …

I’ve done it around five times I think, and it’s always amazing even to prepare …

Consider one hour between cutting all the vegetables and then the time cooking …

But you can prepare it and store then in the freezer for whenever you will need it!

Ok …

What do you need:

Onions, the red ones.




Minced meat.

Tomato sauce, a couple of cans.

Wine, red, a dry medium bodied one, but not too light though.

Of course a bit of extra virgin olive oil.

Salt and pepper but not that necessary.

Quantities …

Proportions are important in this recipe.

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Try to cut the vegetables as small as you can, but not too much smaller than one centimeter.

It won’t become a soup anyway!

So cut the onions, then the carrots and the celery.

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In a sauce pan put meanwhile a couple of spoons of extra virgin olive oil and put it on the fire.

Finish meanwhile to cut the celery and then put all the vegetables to roast in the oil now no more cold.

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Let the vegetables dry from their water without burning.

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Let the vegetables dry a bit on fire. Then add the minced meat.

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Let it dry too, without burning it of course. You have to be there, turning it, all around with a wooden big spoon, all the time.

It could stick as well at the bottom of the saucepan so pay attention!

When the meat will be no more pinky, then add some red wine.

Let the whole thing dry again, and turn it …

When it’s dry again it’s time for the tomato sauce, just after the persil.

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And from here on it will be minimum half an hour, slow cooking, not too high the flame, but the sauce has to cook, I mean

the tomato sauce with the whole rest, so patience.

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In the end it will not have to taste of tomato sauce.

You will see.

It will also become drier the whole sauce.

Some tomato sauces could be a bit watery, but do not worry, it will evaporate.

Just give it the time to dry.

So in the end you will enjoy something really tasty!!!!

And, as I did, store it in your freezer (wait for it to be cooled down first).

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This is an incredible pasta sauce.

You can finish with some grated parmisan cheese on the top of your plate if you like.

And I didn’t say it, but while preparing the sauce you could add salt and pepper if you want.

Not too much salt, think about your blood pressure! The meat is already tasty and the tomato sauce as well.

So hopefully you are gonna make a great ragù sauce!

Just try.

And to be sincere, everytime, to me, it has come out different.

But I can tell you it’s worthy preparing it.

And think about some tasty lasagne … you have to start from the ragù sauce too!!!!

So enjoy and thanks for reading!!!!




Dear readers,

this is my first food blog!!!

I’ve always loved cooking, being creative and curious about food.

Since I was little I’ve started making my kitchen experiments …

Always curious about ingredients … vitamines, antioxidants … the whole universe connected as well with health and well being …

A reason why I graduated in Chemistry, Food Chemistry … in Parma (the capital of food authority in Italy in some ways …),

in the far 2003.

Well then my passion for wine, and that is where I’ve worked for a long while! And even that passion started very long ago … I was not even 10 when

I started collecting wine corks …

I even have a wine blog!

But food and wine are an eternal couple.

And food is not just eating … But it’s a creation, a pleasure of emotions got by the smellings, tastes …

Here what I would like to talk about and share are my daily cooking experiments, because we are, all of us, little chef,

when every day we prepare our food to eat …

And for me, to eat, is a pleasure to enjoy every day, at home, maybe just with a plate of pasta, or some vegetables,

but even simple dishes can give great results. It’s the way we make them, and the ingredients we use …

And above all the love we put in preparing the meal.

Like in everything we do in life, we have to put our passion in it, otherwise what’s the meaning of all the stuff we have and we do?

We are here, we make the difference in everything we do, our personal touch, our signature.

To live … and here to eat, always with pleasure and satisfaction.

What I would like to say as well is that food should always be a treat for us, never a punishment.

It’s a bunch of energy we take in, but it’s not a pill to swallow.

So let’s enjoy, and listen, and lear by making experiments …

Let’s feel it.

And let’s remember that we start from what’s simple …

A dish is not a flavour covering another one and so on, but it’s like an orchestra, where each instrument has its role.

Not forgetting about what we start from …

Real vegetables, meat, fish, pasta …

Let’s see …

Thanks for reading, and I hope I will give you some useful tips and ideas.




From Florence, Italy, my home town where now (2016) I’m back after 4 years in London and more than one year in Paris.

Looking for a job at the moment, I’m unemployed …

Publishing by the way my first novel end of March 2016!!! I’m thrilled!!!

You can read a bit about myself on my Linked-In profile.


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