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Why This Ragù di Carne Will Be the Best Sauce You Ever Make!
Feb 8, 2025
This hearty Ragu di Carne is a rich, flavorful Italian sauce made with chuck roast, lamb neck bone, pork belly, and spicy sausage simmered in a delicious tomato passata. Perfectly paired with orecchiette pasta, this dish is topped with Pecorino cheese and fresh basil. Ideal for a comforting meal, it's packed with savory meats, aromatic garlic, and a touch of heat from hot pepper flakes. Learn how to make this authentic Italian dish from scratch, and enjoy a meal that's sure to impress!
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0:00
Hello everybody, I'm so happy today
0:02
Can we make ragu di carne? The ingredient we got, let's start with a nice basil
0:11
This is so beautiful. We got a sauce. This is all made a sauce
0:17
We got an onion, a chap already. We got wine, flage hot pepper
0:23
I use a lot of garlic at chap. We got hot Italian sausage
0:29
We got neck lamb, we got beef, and we got pancetta. Pancetta, it's a belly pork
0:39
And we got everything over here. I was washed really good, dry, and I put salt and black pepper
0:49
Okay, we put the gazan, and warm up nice of the pots
0:53
and we start that with oil. And this is really good oil
0:58
Look at the color of this oil is so good. Okay, we warm up really good
1:06
Okay, now we start with the meat. This is the pork belly
1:11
We put right over here like this. You can see this one, it's the lamb neck
1:17
And I want to make a beautiful color everything. This is the beef
1:25
This is the lamb. This is the lamb. This is the ragu
1:32
We was made with Anzande, the Maeseri, or Sara. And when we was made this
1:41
it's my mother. I was a small boy, and my mother, she was making this
1:47
And one of the people that passed for the street, because the street, it's not big street, it's small
1:55
And the people, he was saying, Vicenz, what do you today? And my mother, she said
2:04
Pazoo rau rago. She said, everybody said, boy, it smells so good
2:11
And my mother, she said, Hey, what do you think? When I make the ragu, I'll make everything right
2:18
My mother, she was a good cook. She was making really, really good stuff
2:24
Okay, now we live. It's a stay like this. And one time it got a beautiful color
2:29
and you gotta go the onion and the garlic inside and mix it together
2:35
Now the sausage, I no put it out of way, and I pour one hour before the ragu is ready
2:43
Okay, now it's like three minutes. This on one side. Now we got to turn on the other side
2:50
It's really nice. Look there Okay And look at that Look up beautiful look look look the color now Okay now I do both sides and now what I do I do like this
3:06
I make everything like that. Come now, it's time I want to put the onion
3:17
I like to put the garlic, and I like to put my flake hot pepper
3:26
Now we've got caramelized really good with the garlic and the onion
3:33
Mix all together, the meat you can take the taste with the garlic and the onion and the garlic and the onion and the flake hot pepper
3:43
And look at a beautiful if you look already. underneath it's good, this patchy no stick
3:50
It's really good. Because the pachis start the stick, you burn everything, no good
3:55
Okay, now it's ready for the wine, but already the smell is so good
4:02
Now, with the wine, hey. Now I want to smell, look at it
4:11
Oh, so good boy. This ragu, he got come really, really like I was my mother she was making Orsara
4:23
Orsala di Pugia, Foggia, Foggia, Foggia, Foggia! Orsara! Okay, now it's time my own make sauce
4:32
This sauce, I make every year, outside, it cook like three to four hours
4:40
And look a beautiful this sauce. Ah, ha ha ha ha ha ha
4:50
It's one. And now we gotta cover all the meat. Two. Let's see, maybe I got enough for three
5:04
A tree. Now we make a nice turn and we see the meat
5:12
So the sauce you got enough. You know why
5:22
It's okay. I can make a little bit more. The sauce, it never go bad
5:28
Before it go bad, this, no water, but it's already done. Now, I show this
5:36
I make my old tomato sauce. But so you don't make, it's okay
5:42
You can go any kind of the store and you buy any kind of the sauce you like
5:47
A lot of times when I don use my sauce I use mutte It really good sauce I like to pour little black pepper
5:59
Okay. I like to put a little salt. Not too much salt. The meat is salty already
6:09
and my sauce is salty already. And we use like half a teaspoon
6:16
And we give a nice turn. And this, now he got to cook for two hours
6:24
But when he started to boil, make sure the load the gas
6:29
it got to be a lot. Okay, now the ragu was boiled for two hours
6:35
And now I want to put inside the sausage. And the sausage, he got to cook for one hour
6:42
And we put right inside like this. I got four pieces. It's wonderful me, wonderful my wife, wonderful for my son
6:52
and one of my son, and look how beautiful this sausage. And we leave a boil now for one hour
7:01
And now it's time I like to put the basil. Now the basil, I'm not chapped with a knife, but I like pour leaves
7:10
It smells so good. That was washed and we put like this
7:16
this. Okay, look at that. The leaves, and I got like this
7:26
I give a knot after I put the leaves inside like that. We give a nice push down the leaves
7:34
because basically it gives a really good taste. Okay. Okay, now the water boil is
7:41
salty already I want to make the ragu together with orechette. And we cook the
7:48
rechette. Good. It takes like 10 and 11 a minute. At the time this it's ready, the
7:57
ragu is ready with the sausage and all the rest of the meat. Okay now the
8:03
orequette is ready, turn the gas off and I want to drain this orequette
8:11
Eritielle Eritielle Ooh Okay
8:21
Now what I do, I put it back on the same parts
8:29
Make sure to drain the water good This is the water of EsuMei is called Ayyot
8:41
Okay. And we bring it back on the stove Now I pick it up the and I put right over here in the Orequette
9:00
Now we give a nice turn of Orequette over here with the ragu
9:10
Now I want to make the dish for me. Look a beautiful
9:15
Look a beautiful this Orichette with my rangle. I put it in a tap
9:26
And now I want to pick it up one piece, any kind of the piece
9:33
Oh, look a beautiful. And we put right over here. Okay, now we need the cheese
9:40
The cheese, it's really good, special with this. and orechete, everything. Look up beautiful
9:48
All right. Enough, we taste my horiquette. And ragu
10:00
Watch as well, it's hot. Hmm. And with a little Maya-Oye baby
10:11
It's really spicy
10:21
Oh look at the meat. A nice it's cook really good, look there
10:32
It melt in your mouth the meat. It with a nice glass of wine
10:43
Oh, chincinn, saluted everybody. Really, really good
10:54
Ah, mamma me, when I was a raveau, madonna, she shuffa tinned
11:01
all the things, she mottie, the coochie or the cunei. My sonny come over here
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