ONE OF OUR FAVORITE BASIC RECIPES, A STAPLE FOR ANY SUNDAY AT THE TIBERIO HOUSEHOLD.. IT’S RAGÙ ALLA BOLOGNESE WITH A SPICY TWIST. FIRST, FRESH QUALITY INGREDIENTS ARE KEY…

INGREDIENTS (4 PEOPLE):

• 1 AND 1/2 CUPS OF GROUND MEAT (BEEF, BUT YOU CAN ALSO MIX BEEF AND PORK, AS YOU WISH)
• 1 GLASS OF RED WINE (SAN GIOVESE/CHIANTI/MERLOT)
• 2 TABLESPOONS OF VOLIO CHILI PEPPER FLAVORED OLIVE OIL
• 3 TABLESPOONS OF VOLIO EXTRA VIRGIN OLIVE OIL
• 1/2 OF A MEDIUM GOLDEN ONION, MINCED
• 1 STICK OF CELERY, MINCED
• 1 CAN OF TOMATO SAUCE
• 1 MINCED CARROT
• PEPPER
• WATER
• SALT

HOW TO PREPARE:

SAUTÉ THE MINCED CARROT, ONION AND CELERY WITH YOUR BLEND OF VOLIO EXTRA VIRGIN OLIVE OIL UNTIL SOFTENED. IMMEDIATELY AFTER, ADD THE GROUND MEAT AND MIX WELL; THEN ADD SALT AND PEPPER, USE A FORK TO DISTRIBUTE THE MEAT THOROUGHLY AMONG THE INGREDIENTS. ADD THE WINE (USE A ROBUST RED WINE WITH A GOOD FLAVOR, SOMETHING YOU WILL HAPPILY DRINK ALONGSIDE YOUR FINISHED DISH).

WHEN THE WINE HAS EVAPORATED, ADD THE TOMATO SAUCE. MIX WELL AND LOWER THE STOVETOP TO MINIMUM HEAT. (SALT AND
PEPPER TO TASTE). LEAVE YOUR POT COVERED AND WATCH AS THE SAUCE THICKENS OVER TIME (THIS SHOULD TAKE A FEW HOURS). WHEN FINISHED COMBINE WITH THE PASTA,OF YOUR CHOICE (A CLASSIC COMBINATION FROM OUR REGION BEING TAGLIATELLE) AND GRATE A BIT OF PARMIGIANO REGGIANO TO ADD OVER YOUR PLATE.

IF YOU LIKE AN EXTRA KICK, THIS IS WHERE A DRIZZLE OF VOLIO CHILI PEPPER OIL WILL DO THE TRICK!

ENJOY!