I hope Nichole doesn't disown me for giving away her secret recipe, but here is my version of it.
A Ragu is a meat based pata sauce as opposed to a Marinara which is a vegitaian sauce.
So I have been making Ragu today. It takes alot of effort to get all the flavors balanced so you get that special zing. It is really hard to put too much galic in a ragu but I sure tried.
3 lbs hamburger 90/10
2 lbs ground pork
1 lbs ground turkey
1/2 c olive oil
1 c fresh galic puree
Combine all the above ingredients into a stock pot and cook until the meat cooks down into little balls.
1.5 Gallons crushed tomatoes
3 lbs Carrots puree
2 lbs Onion puree
2 lbs Celery puree
1 T Cayenne Pepper
4 T Butter
Salt to taste
Sugar to tast
Combine the above ingredients to the meat stock and cook for an additional 5-6 hours
This sauce stores great in the freezer for over a year in the cheap Ziploc plastic containers. Thus the reason for such a huge serving.
