Ingredients
- 400 g ground beef
- 150 g ground pork
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 400 g crushed tomato
- 150 ml red wine
- 200 ml beef broth
- 100 ml heavy cream
- 40 ml olive oil
- Salt, pepper and nutmeg
Step-by-step
Using a different robot? Switch it here:
- Chop the onion, carrot, celery and garlic 6 sec/speed 5 and scrape down the sides.
- Add the oil and sauté 7 min/120°C/speed 1.
- Add the ground meats and sauté 8 min/120°C/reverse/spoon speed until browned.
- Pour in the red wine and cook 4 min/Varoma/reverse/spoon speed without the measuring cup to evaporate the alcohol.
- Add the tomato, broth, salt, pepper and nutmeg and cook 50 min/100°C/reverse/spoon speed without the measuring cup.
- Add the cream and mix 5 min/90°C/reverse/spoon speed.
- Adjust the salt and let rest before using.
Tips
- The slower the cooking, the tastier the ragù.
- It's traditionally served with tagliatelle, not spaghetti.
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