In cucina con la nonna
In the kitchen with grandma
Paolo Rinaldi
Transcript
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So, grandma, today we make ragù.
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Real ragù isn't made in a hurry, you know.
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I always start with the soffritto: onion, carrot, celery.
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Then I add the meat, mixed beef and pork.
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When the meat is well browned, I pour in a glass of red wine.
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Let it evaporate before adding the tomatoes.
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Now it has to simmer over low heat for at least three hours.
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My grandmother always used to say: you can tell when ragù is ready.