Pasta Ragù alla Sarina Bolognese style

Ingredients for 4 servings:

• 600 g minced meat, mixed
• a little olive oil
• e.g. salt and pepper
• 1 liter tomatoes, chopped, from a can or jar
• 1 sausage
• 1 m.-sized potato(s), or 2
• 500g tagliatelle or spaghetti
• e.g. Pecorino or Grana Padano, freshly grated, for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Cooking/baking time approx. 4 hours; Total time approx. 15 hours

simply

Brown the ground beef in a pan with a little oil and finely chop using a wooden spatula or similar tool. Season the beef with a little salt and pepper. Add the chopped tomatoes and bring to a boil. Do not puree the tomatoes because of their bitterness. Then add the sausage and a little salt and simmer over low heat for about 3 hours. Let the pan cool and refrigerate overnight. The next day, peel 1-2 medium-sized potatoes, halve them, and cook them in the sauce (the potatoes will absorb the acidity from the tomatoes and should not overcook). Reduce the sauce for about 1 hour to the desired consistency. Finally, season everything with salt. Note: You can add more seasoning here, but I prefer just salt and a little pepper. Cook the pasta according to the package instructions and serve with the ragù. Sprinkle with freshly grated Peccorino or Grana Padano or similar and drizzle with olive oil. I like the ragù best with tagliatelle, but it’s also delicious with spaghetti. I remove the sausages and potatoes from the sauce and eat them separately. The ragù – stored hot in a (tomato) jar – will easily keep refrigerated for 2 to 3 weeks. I got the recipe from my host Sarina in Sicily.