Ragu
- Ready In:
- 3hrs
- Ingredients:
- 17
- Yields:
-
3 Quarts
ingredients
- 1⁄2 cup olive oil
- 6 garlic cloves
- 1 celery rib, finely chopped
- 1 carrot, peeled and finely chopped
- 1 medium yellow onion, finely chopped
- 1⁄2 lb pancetta, coarsely ground
- 2 lbs veal, coarsley ground
- 2 lbs pork butt, coarsley ground
- 1⁄4 cup chopped parsley
- 2 1⁄2 cups chicken stock
- 1⁄2 cup dry white wine
- 1 (6 ounce) can tomato paste
- 6 tablespoons butter
- 1⁄4 cup whipping cream
- 2 teaspoons fresh sage
- 2⁄3 cup freshly grated parmesan cheese
- salt and pepper, to taste
directions
- Heat a 10- to 12-quart thick-bottomed stock pot. Add the oil and heat.
- Add the garlic, celery, carrot, and onion, sauteing until the onion is translucent, 10-15 minutes.
- Add the pancetta and cook 5 minutes.
- Add the remaining ground meats. Cook until brown and crumbly, about 5 minutes.
- Add the parsley, stock, wine, and tomato paste. Bring to a boil and then reduce to a simmer.
- Simmer, partly covered, for 2 hours.
- Add the butter, cream, sage, and cheese.
- Simmer for 5 minutes (gently).
- Skim the fat from the top of the sauce.
- Season to taste with salt and pepper.
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RECIPE SUBMITTED BY
StevenHB
Hingham, Massachusetts
Without coffee, chocolate, and beer, in that order, life as we know it would not be possible