Classic Ragù with Pasta

Name: Classic Ragù with Pasta
Total time: 10800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp. extra-virgin olive oil; 1 medium onion, finely chopped; 1 large celery stalk, very finely chopped; 1 large carrot, peeled, very finely chopped; 1 clove garlic, peeled and sliced; 1 lb. ground beef (80-20); 1/2 lb. ground pork; 3 slices pancetta (or bacon), chopped; 3 tbsp. tomato paste; 3/4 cup dry red wine; 2 1/4 cups beef stock, divided; 1 “roasted” red bell pepper, skinned, seeded, chopped; Dash salt, pepper, thyme, oregano, and thyme; 4 tbsp. basil; 1/2 cup whole milk; 1 lb. fettuccine or bucatini pasta; 1/4 cup chopped parsley; Finely grated Parmesan (for serving)

Rick M @RickM_PTC

PTC, GA.

A traditional beef flavored ragù that gets its tomato base from only the paste. Adding tomatoes is not necessary, since you’re flavoring the meat with tomato, not flavoring a tomato sauce with meat. Adding 1 cup of finely chopped zucchini (optional) to the "soffritto" gives this sauce a balance of more vegetables to the meat.

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Ingredients

180 mins

4 servings

4 tbsp.extra-virgin olive oil
1medium onion, finely chopped
1large celery stalk, very finely chopped
1large carrot, peeled, very finely chopped
1 clovegarlic, peeled and sliced
1 lb.ground beef (80-20)
1/2 lb.ground pork
3 slicespancetta (or bacon), chopped
3 tbsp.tomato paste
3/4 cupdry red wine
2 1/4 cupsbeef stock, divided
1“roasted” red bell pepper, skinned, seeded, chopped
Dashsalt, pepper, thyme, oregano, and thyme
4 tbsp.basil
1/2 cupwhole milk
1 lb.fettuccine or bucatini pasta
1/4 cupchopped parsley
Finely grated Parmesan (for serving)

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Steps

180 mins

1

Heat the oil in a large heavy pot over medium-high heat. Add the “soffritto” of onions, celery, and carrots. Sauté for 6-7 minutes. Add garlic and sauté for 1 minute. Place vegetables in a bowl and set aside.
2

Add ground beef, pork, and bacon; sauté, breaking up and turning with a large spoon, until browned. Add the vegetables to the pot and stir.
3

Add tomato paste, mix well, and heat for 1-2 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits.
4

Add 2 cups stock and the roasted pepper, stir to blend. Reduce heat to low and gently simmer, stirring occasionally, until flavors meld, 1.5 hours. Season with salt, pepper, oregano, thyme, and the basil.
5

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover pot with lid slightly ajar and simmer over low heat. Stir occasionally until milk is absorbed, about 40 minutes. [Add more stock, 1/4-cupful to thin if needed]
6

Bring a large pot of water to a boil in another pot. Season with salt and a splash of olive oil. Add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.
7

Transfer beef flavored ragù to a large skillet over medium-high heat. Add pasta and toss to coat. [Stir in some of the reserved pasta water by the tablespoonful if sauce seems dry] Heat through.
8

Divide pasta among warm plates and sprinkle with parsley. Serve with Parmesan.