- 3 tablespoons unsalted butter
- 3 ounces pancetta, diced
- 1 onion, minced
- 1 celery stalk, minced
- 1 carrot, minced
- 4 ounces ground pork
- 4 ounces ground beef
- 1 cup dry red wine
- 2 cups beef broth, heated
- 1 teaspoon tomato paste
- salt and freshly ground black pepper
- 8 ounces plum tomatoes, peeled, seeded, and diced
Melt the butter in a large pot and add the pancetta, onion,
celery, and carrot; cook for about 15 minutes, stirring often, over medium heat;
the vegetables and pancetta should not color. Add the ground pork and beef,
and cook until lightly browned all over, stirring often; it should take about
15 minutes. Pour in 1/2 cup of the wine, reduce the liquid by half, and add
1/2 cup of the heated broth. Cook until all the liquid in the pot has been absorbed,
then pour in another 1/2 cup more of the broth, the tomato paste, and the remaining
wine. Cook until the liquid in the pot has been absorbed, season with salt and
pepper, and fold in the tomatoes. Cover; simmer until the ragł thickens, about
30 minutes; pour in the remaining broth, cover, and cook for 1 more hour. Adjust
the salt if needed, and keep warm. When you are ready to serve, cook 1 pound
of egg pasta (tagliatelle or garganelli are best) and drain; toss with the ragł,
adding a tablespoons or two of unsalted butter if you like, and serve hot. Makes
about 3 cups
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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