Ragu

Posted: January 5, 2014 by nietize in Beef, Pasta
Tags: , ,

1483328_10152067140367319_1008369020_n

Ingredients
From Newlyweds’ Cookbook
Serves 4

16 oz long or short egg pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small carrot, finely chopped
1 small celery, finely chopped
1 small onion, finely chopped
4 slices pancetta/bacon, finely chopped
1 lb. ground beef, sirloin or round
2 tablespoons white wine
1.5 cups milk
1.5 tablespoons tomato paste
0.5 nutmeg
1-2 cups vegetable broth/water
TO SERVE
0.5 cup parmesean cheese
3 tablespoons parsley
2 tablespoons unsalted butter

Heat the oil and butter in a heavy saucepan over medium heat. Add the carrot, celery, onion and pancetta and cook until the onion is translucent. Increase the heat, add the meat, and saute until browned. Add the wine and let it bubble until it has evaporated.

Lower the heat, add enough milk to cover the meat, then add the tomato paste and nutmeg. Simmer rapidly until the milk has reduced by at least half. Lower the heat, top up with enough warm broth or water to cover the meat, stir, cover with a lid, and simmer gently for at least 1 hour. Stir from time to time. Add salt and pepper to taste, then set aside to rest overnight to develop the flavors.

When ready to serve, reheat the sauce and add to the freshly cooked pasta. Stir in parmesean, parsley and the 2 tablespoons butter and serve with extra parmesean sprinkled over the top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s