Reimagined Ragù

Name: Reimagined Ragù
Total time: 10800 s
Yield: Serves 6 servings
Ingredients: 14 oz coarsely ground beef (400 g); 3.5 oz pork belly (100 g); 2 thin slices of mortadella; 2 carrots; 1 celery stalk; 2 onions; 1 1/4 cups tomato purée (300 g); Double-concentrated tomato paste; 1/2 cup dry white wine (about 120 ml); 1/4 cup Marsala wine (about 60 ml); 1 tablespoon butter; Salt; Black pepper; Olive oil

Linda Bartalesi @cook_8178497

Reimagined Ragù

Linda Bartalesi @cook_8178497

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Ingredients

About 3 hours

Serves 6 servings

14 ozcoarsely ground beef (400 g)
3.5 ozpork belly (100 g)
2thin slices of mortadella
2carrots
1celery stalk
2onions
1 1/4 cupstomato purée (300 g)
Double-concentrated tomato paste
1/2 cupdry white wine (about 120 ml)
1/4 cupMarsala wine (about 60 ml)
1 tablespoonbutter
Salt
Black pepper
Olive oil

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Steps

About 3 hours

1

Heat a heavy aluminum pot over medium heat with plenty of olive oil.
2

Blend the carrots, onions, celery, and mortadella together until finely chopped.
3

When the oil is hot, add the blended mixture and sauté over low heat.
4

After a few minutes, add the beef and pork belly.
5

Deglaze with the white wine.
6

Add the tomato purée and two teaspoons of tomato paste.
7

Season with salt and pepper to taste.
8

Let simmer over low heat for about 1 hour.
9

Add the Marsala wine.
10

Continue cooking for another 2 hours, adding a little water occasionally to prevent burning.
11

At the end of cooking, stir in the butter.
12

Delicious served with spaghetti.