Ragu
What you will need
3 tbsp olive oil
2 large garlic cloves
1 large onion, diced
3 bay leaves
1 lb ground veal
½ lb Italian sausage
½ pound ground beef
Kosher salt
½ tsp dried oregano
1 tsp dried thyme
1 cup dry red wine
2 oz. pancetta
3 carrots
3 celery stalks
1 bulb fennel
1 green bell pepper
1 tsp red chili flakes
56 oz. cans crushed tomatoes
Ground black pepper
1 lb pappardelle pasta
Grated parmesan cheese (for garnish)
(Nutritional facts 100 calories, 4.41 g fat, 9.69 g carbohydrates, 5.04 g protein, 11 mg cholesterol, 146 mg sodium)How to cook
1
Heat oil in a large soup pot over medium low. Add garlic, cook for 2-3 minutes, making sure it does not burn. (Tip: tilt pan to submerge garlic in hot oil on one side to ensure even cooking.)
2
Add onion and bay leaves, cooking until onions are translucent, about 8 to 10 minutes.
3
Add the meat, cook until brown, about 8 to 10 minutes. Add 1 tsp kosher salt.
4
Add dried thyme and oregano, mix to combine. Add wine and cook until most of the liquid has evaporated.
5
In a separate large skillet, heat pancetta over medium high. Cook until most of the fat has rendered, then add the carrots, celery and fennel, cooking until vegetables have softened, about 5 to 7 minutes.
6
Add sautéed vegetables to soup pot with browned meat, cooking 1 to 2 minutes more. Add the chili flakes, bell pepper and crushed tomatoes.
7
Cook tomato sauce covered, about 3 hours, stirring every 15 minutes. Taste for seasoning, adding more salt and freshly ground black pepper as necessary.
8
During the last 15 minutes or so for the Bolognese, cook pappardelle pasta according to package directions.
9
Ladle sauce over cooked pasta noodles in a large serving bowl and toss with tongs to cobmine. Garnish with parmesan cheese and serve.
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