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The Ragu 'simple

• 1. Cut a small sliced \u200b\u200bonion, add a teaspoon of extra-virgin olive oil 'and let the oil pan low heat with lid for a few minutes.
• 2. Take 500.gr choice of ground, pour into the pan with the onion start to turn brown the meat, add the salt, the first issued by the ground pour sauce 1 / 2 cup dry white wine, leave on medium heat until the evaporation of alcohol.
• 3. The formation of the gravy pour 1000 gr. of tomato sauce in the pan, add about 1 cup and 1 / 2 of water, increase the heat and boil, turn it all for a few minutes.
• 4. Pour into the pan cut the carrots and boil, turn to low heat and cover simmer for about 1h30m., Depending on the density 'of the sauce you want.
• 5. If you want to make more 'tasty your ragu', prepare it the day before, only cook for 1 hour. and resume the day after the end of cooking.