[cooked-sharing]
Tips Section
Ground veal is difficult to find. Whole Foods usually has it but it’s best to order it. (Alternatively, you can use just the ground sirloin, ground pork and pancetta)
Ingredients
Directions
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
Add the onions, celery, carrots, and garlic. Season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
5-7 Minutes
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable.
10-15 Minutes
Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
2-3 Minutes
Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours. Season the ragu with salt, remove from the heat, and let cool.
2-3 Hours
Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the package instructions. Drain, reserving pasta water for sauce.
1 Minute
In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
Serve and garnish each plate with a generous amount of freshly grated Parmigiano Reggiano.
Ingredients
Directions
In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until melted.
Add the onions, celery, carrots, and garlic. Season with salt, and cook until the vegetables are translucent but not browned, about 5 to 7 minutes.
5-7 Minutes
Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently. Cook for 10 to 15 minutes, or until the meat is dark brown and the fat has rendered out completely. There will be a shallow pool of fat in the pan. This is desirable.
10-15 Minutes
Add the tomato paste and cook it in the fat for 2 to 3 minutes, or until the color is rusty orange. Add the milk and cook until almost completely reduced.
2-3 Minutes
Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2 to 3 hours. Season the ragu with salt, remove from the heat, and let cool.
2-3 Hours
Sauce can be stored in an airtight container for 1 week in the fridge or frozen for up to 6 months.
To serve, bring a large pot of salted water to a boil. Cook pasta 1 minute short of the package instructions. Drain, reserving pasta water for sauce.
1 Minute
In a large saute pan heat about 1 1/2 to 2 cups of sauce over medium. Add the cooked pasta and about a 1/2 cup of reserved pasta water. Stir to coat pasta.
Add 1/2 cup of Parmigiano and 4 tablespoons of olive oil. Stir until creamy. Toss in the chopped parsley.
Serve and garnish each plate with a generous amount of freshly grated Parmigiano Reggiano.