I love Italy and perhaps especielly Piemonte and this is where my friends Giovanna, Clotilde and Antonello run a small hotel with a FANTASTIC restaurant. They have taught me how to make the world’s best Italian meat sauce or Ragu as it is called in this part of the country. I have always thought that I make a quite decent meat sauce with loads of garlic and tomatoes, but this, this one is by far the best one I have ever tasted. Buon appetito!
And next time you plan to visit Turino, Asti or Alba, stay a couple of nights at Il Piccolo Principe or in English, The Little Prince, and eat food so good that angels cry out loud of pure happiness: http://agriturismopiccoloprincipe.it/ 🙂
Ragu a la Piccolo Principe
1 kg minced veal
1 yellow onion
1 clove of garlic
2-3 bay leaves
1 liter passato tomatoes
1 celery rod
2 dl red wine
Fry the veal in a little olive oil. Run the onion, garlic, carrot and celery stick in the food processor or chop very fine. Put the vegetables in the pan together with the veal. Add tomatoes and red wine. Season with bay leaves, some salt and black pepper. Boil for 1 – 1,5 hours. Season with more salt and pepper if needed.
Mix the ragú with fresh boiled pasta and serve with fresh grated parmesan cheese. I prefer to use spagetti or tagliatelli. Buon appetito!