Tuesday, October 19, 2010



This is the recipe that my mother in law taught me how to make. 
It is simple and it is ALWAYS delicious. 
It can be served over pasta, used in lasagna or eaten with bread. 
Anyway you serve it, you will LOVE it!

28oz San Marzano Crushed Tomatos (or 2 16oz cans) 
medium size onion
small can of tomato paste
ground beef or turkey 
crushed red peppers 
Skin of Parmesan cheese and grated cheese for serving

Dice the onion. I LOVE this handy little onion cutter. Perfect little squares and saves the 

Put the onions in a pan with enough olive oil to almost cover them and a large pinch of red
pepper flakes (or more if you like it spicy)

Cook this over a medium flame until the onions become translucent. 

Add in your meat.

Add in the salt and nutmeg. Just a small punch of each. 

Mix it all up and break up the meat as it cooks thoroughly. 

While the meat is cooking, put the crushed tomatoes in the blender and set them to chop. 
I use San Marzano tomatoes because they are more flavorful. You can find them almost

Add the tomatoes to the meat and onions. 

Add 2 TBSP of tomato paste (which is approximately 1/2 of the small can)

Use the can and fill it with water (it is fine if there is still paste in it)
Add the water to the sauce. 

This part is not vital to the recipe, but it really adds another depth of flavor. 
I put a couple of parmesan rinds in the sauce directly. 

Let the sauce cook for 10 minutes on medium/low heat. Take out the rinds and serve it!!!
It is simply perfect. 


1 comment:

  1. Hi Beth...I'm a friend of Piper. She sent me this way. So....I make a very similar ragu...got the recipe from a friend from Brindisi Italy. So I used turkey the last time b/c my pork was not thawed. I did not like the taste at all. So I used a half pound beef, half pound of turkey. I thought it was too bird-like. What is your secret?