Ragu
Classic Italian comfort food, ragu is a simple meal, long-simmered and filled with deep, rich flavor. The perfect meal for a slow evening spent eating, talking, and laughing.
Ingredients
- 1 lb. ground beef
- ½ lb. ground pork
- 2 tbsp olive oil
- 1 cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 4 cloves garlic minced
- 2 tbsp finely chopped parsley
- 2 tbsp tomato paste
- 1 (28-oz.) can peeled or crushed tomatoes
- 1 cup dry white wine divided
- 1 cup beef broth divided
- 2 bay leaves
- salt, to taste
- 1 lb. penne or tagliatelle for serving
- Parmesan cheese for serving
Instructions
- Add the olive oil to a large, heavy-bottomed pot over medium heat. Then add the onion, carrot, celery, garlic, and parsley. Cook the vegetables slowly, stirring regularly, until they are nice and soft.
- When the vegetables are soft, you can add the ground meat. Cook this, breaking it apart with a wooden spoon, until it is mostly crumbled.
- Next add ½ cup white wine and ½ cup beef broth as well as the tomato paste, canned tomatoes, and bay leaves. Stir this together and simmer, top off, for at least 30 minutes, but as long as several hours.
- While it is simmering, add liquid as needed, in the form of a 50:50 mix of white wine and beef broth.
- After it has simmered for at least 30 minutes, or as much as a few hours, it is ready to serve. The sauce should be nice and thick. Add salt to taste.
- Serve over penne or tagliatelle with a nice dusting of freshly grated Parmesan cheese.