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Home Dish Classic Ragù with Pasta

Classic Ragù with Pasta

Name: How to cook Classic Ragù with Pasta - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rick M

Classic Ragù with Pasta

A traditional beef flavored ragù that gets its tomato base from only the paste. Adding tomatoes is not necessary, since you’re flavoring the meat with tomato, not flavoring a tomato sauce with meat. Adding 1 cup of finely chopped zucchini (optional) to the "soffritto" gives this sauce a balance of more vegetables to the meat.

Ingredient

Food ration :

4 servings

Cooking time :

180 mins

4 tbsp.

extra-virgin olive oil

medium onion, finely chopped

large celery stalk, very finely chopped

large carrot, peeled, very finely chopped

1 clove

garlic, peeled and sliced

1 lb.

ground beef (80-20)

1/2 lb.

ground pork

3 slices

pancetta (or bacon), chopped

3 tbsp.

tomato paste

3/4 cup

dry red wine

2 1/4 cups

beef stock, divided

“roasted” red bell pepper, skinned, seeded, chopped

Dash

salt, pepper, thyme, oregano, and thyme

4 tbsp.

basil

1/2 cup

whole milk

1 lb.

fettuccine or bucatini pasta

1/4 cup

chopped parsley

Cooking instructions

* Step 1

Heat the oil in a large heavy pot over medium-high heat. Add the “soffritto” of onions, celery, and carrots. Sauté for 6-7 minutes. Add garlic and sauté for 1 minute. Place vegetables in a bowl and set aside.

* Step 2

Add ground beef, pork, and bacon; sauté, breaking up and turning with a large spoon, until browned. Add the vegetables to the pot and stir.

* Step 3

Add tomato paste, mix well, and heat for 1-2 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits.

* Step 4

Add 2 cups stock and the roasted pepper, stir to blend. Reduce heat to low and gently simmer, stirring occasionally, until flavors meld, 1.5 hours. Season with salt, pepper, oregano, thyme, and the basil.

* Step 5

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover pot with lid slightly ajar and simmer over low heat. Stir occasionally until milk is absorbed, about 40 minutes. [Add more stock, 1/4-cupful to thin if needed]

* Step 6

Bring a large pot of water to a boil in another pot. Season with salt and a splash of olive oil. Add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water.

* Step 7

Transfer beef flavored ragù to a large skillet over medium-high heat. Add pasta and toss to coat. [Stir in some of the reserved pasta water by the tablespoonful if sauce seems dry] Heat through.