Ragu

 
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padma_lakshmi Published on 10/23/2020, viewed by 123

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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