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Creating a Classic Italian Ragu Sauce

Darrach Bourke

Darrach Bourke is an established San Francisco Bay Area financial advisor who serves at Emerson Equity, a registered investment advisor and broker-dealer. A culinary enthusiast, Darrach Bourke enjoys making fresh pasta sauces, including Bolognese, Alfredo, marinara, and ragu.

A classic meat sauce from Italy, ragu is now popular throughout the world. Preparation begins with crumbling sweet Italian sausage into a skillet. Following a five-minute sauté, add vegetables such as carrots, onions, parsley, and celery, as well as olive oil. With very low heat, frequently stir the vegetables until they caramelize and the meat browns. This process can take up to 40 minutes, but it ensures a rich flavor.
Next, add tomatoes, and simmer them with rosemary and thyme for 20 minutes. Finally, add tomato paste and hot water, reduce the heat again, and stir until the sauce takes on a dark red color and a smooth texture. Black pepper and freshly grated Parmesan cheese are ideal finishing touches.

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