Description
This sauce is known as ragu which means to stimulate the appetite. The basis is a mirepoix or as we Italians say soffritto—an assortment of celery, carrots and onions fried in olive oil. Then add meat, wine, milk and tomato paste or pureed tomatoes and simmer for several hours. Served with spaghetti (or any other pasta you like) and topped with fresh grated Parmigiano Reggiano.
Ingredients
- Olive Oil, For Drizzling In Pan
- 2 stalks Celery Chopped Finely
- 1 Large Carrot, Chopped Finely
- ½ Yellow Onion, Chopped Finely
- 1 Bay Leaf
- 454 grams Extra Lean Ground Beef
- ½ cups Pancetta, Minced
- ½ cups Red Wine
- 1 cup Milk
- 1 can (5 1/2 Oz. Size) Tomato Paste
- ½ cans (395 ML Size) San Marzano Tomatoes, Pureed
- 400 grams Pasta
- 1 pinch Salt
- 1 dash Pepper
- ½ cups Parmigiano-Reggiano, Grated
Preparation
1. Into a heavy cast iron pot drizzle olive oil to cover bottom of pot. Toss in celery, carrots, onions and bay leaf.
2. Sauté until onions are translucent.
3. Add ground beef, breaking it up until it is a fine crumble, then add minced pancetta and cook until brown. Drain grease if necessary.
4. Stir in wine and let it evaporate a bit.
5. Slowly stir in 3/4 cup milk.
6. Stir in tomato paste, pureed San Marzano tomatoes, salt and pepper and blend.
7. Simmer on low heat for 4 hours adding the additional 1/4 cup milk a little at a time as the moisture dissipates.
8. Turn off heat and let it sit. Remove bay leaf.
9. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Then drain it.
10. Toss pasta into the pan with the sauce.
11. Plate and sprinkle with grated Parmigiano Reggiano.
12. Enjoy!
