Recipe: Italian Ragu Sauce with Cirio Tomatoes
In Italy the most popular meat sauce is a ragu which is a slow cooked meat sauce usually beef but sometimes with pork as well. Scroll below for a delicious Italian Ragu Sauce with Cirio Tomatoes.
I had never heard of Spaghetti Bolognaise before moving to the UK. This dish has evolved from the idea of a slow cooked ragu however people nowadays don’t have time to make a supper dish that takes a long time.
Cirio (first started canning tomatoes in Italy in 1856) is an authentic Italian tomato product with canned tomatoes, tomato purees and passata. The Cirio brand brings the taste of Italy into every home and is loved by home cooks and celebrities alike.
Cirio asked me to try one of their recipes on my blog instead of creating one of my own. It was very easy and didn’t require loads of ingredients you wouldn’t expect to find in the average home. You can make this really easy recipe as a mid-week supper by using bought tagliatelle or if you are more adventurous you can make your own.
See recipe below for instructions to make this delicious and easy supper dish.
You can follow the recipe below to make your tagliatelle or it is perfectly acceptable to use either ready made fresh pasta or dried but either way topped with a ragu made with Cirio tomato products will delight all your dinner guests.
Keep your cupboards stocked with Cirio and be ready to create great meals any day!
A delicious and authentic meat sauce using Cirio Italian tomatoes.
- 200 grams OO Pasta flour
- 2 eggs
- 1 dash olive oli
- 1 pinch salt
- 1 stick celery
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1 tbsp butter
- 1-2 tbsp Extra Virgin Olive Oil
- 1 splash red wine
- 2 tbsp Cirio Tomato Puree
- 500 grams mixed mince meat
- 500 ml Cirio Passata
- 1 pinch sugar
- 1 pinch salt
Make the Pasta:-
Beat the eggs with a dash of oil and salt.
Add the flour to make a firm and elastic dough.
Let the dough rest for 30 minutes wrapped in cling film, in the refrigerator.
Flatten the dough with a rolling pin and roll out into thin pasta sheets less than 1mm thick.
Cut strips of large 7mm and dust with flour to stop them from sticking.
Finely chop the celery, carrot, onion and garlic.
Lightly fry the chopped vegetables in extra virgin olive oil.
Add the tomato puree.
Add the minced meat and allow too cook until the meat is quite dry.
Add the red wine and let it evaporate.
Add the pasta and bring to the mixture to the boil.
Adjust the acidity with the sugar and add salt too taster.
Cook the tagliatelle in boiled salted water until cooked (if fresh then approx 3 minutes).
Drain the pasta and serve topped with the ragu and if desired grated cheese.