Pork and Beef Ragu - Tuscan Style
Ingredients
- 3 tbsp extra virgin olive oil
- 1.5 pound ground beef
- 1 pound ground Italian sausage (spicy)
- .5 pound ground pork
- 2 medium onions, finely diced
- 2 large carrots, finely diced
- 3-4 celery sticks, finely diced
- 1 bunch flat leaf parsley, coarse chop
- 6 cups good tomato sauce (San Marzano preferred)
- 1.5 cup tomato puree
- 1.5 cup good red wine
Instructions
- In large stock pot, heat olive oil over medium heat.
- Add onion, carrot, celery and saute until softened (8-10 minutes)
- Stir in ground beef, Italian sausage and pork and cook until no longer pink (approximately 10 minutes)
- Pour in red wine, bring to boil to allow alcohol to evaporate
- Add tomato sauce, tomato puree, sea salt and black pepper. Bring to boil.
- Reduce heat, cover with lid and simmer gently for 2.5 to 3 hours.
- Taste every hour or so for seasoning. Add additional salt and pepper to taste.
- In a large bowl, place your hot cooked pasta and then begin adding the Ragu sauce (you will not need all of it) until you feel like there's a good sauce to pasta ratio. Add a ladle full or two of hot pasta water to the bowl as well...tossing gently.
- Add about 3/4 cups of freshly chopped parsley to the mix.
- Pour mixture into a nice large platter.
- Top with a bit more sauce, freshly grated parmigiano-reggiano cheese and the remaining fresh parsley.
Notes
This recipe makes an enormous amount of sauce. Feel free to cut the amount in half if you must. However, if you're going to the time and love to create such a delicious pot of goodness...make the full recipe and freeze the leftover sauce in smaller containers for future dinners. This sauce freezes beautifully for up to 3 months.
As you've heard me say a bunch of times in my other pasta recipes...pasta will absorb the sauce. Continue to add more sauce if needed as well as a ladle two or more of the hot, starchy pasta cooking water. This makes for a silky mouth feel.
Tried this recipe?Let us know how it was!