Italian ragu

This is a typical italian sunday-dish, and every family has their own recipe.



- 0.5 kg of beef, cut into 2-inch-pieces
- 0.5 kg of raw coarse-grind pork-sausage, cut into 1-inch-pieces

- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 handfull of celery-stalks, finely chopped
- (optional: 2 cloves of garlic, smashed finely with the flat side of your knife)

- 1 pinch of fennel seeds (for that italian feeling)
- salt, pepper
- bay-leaf, thyme, oregano, rosemary... whatyouhave

- 1 glass of water
- 1 glass of red wine
- canned tomatoes

- fresh basil




How to:

In a large pot on high heat, fry the meat in batches in olive-oil until crispy and set aside in a bowl.
Lower the heat to medium, put the vegetables and the dry spices in the pot and fry until soft but without getting color.
Add the meat, water, wine and enough canned tomatos to make sure everything is barely topped off.
Bring to boil, simmer on medium heat with closed lid for 2 hours.
When done, add the fresh basil right before serving.

Serve with short, thick noodles and grated parmesan.