Il Fornaio's Meat Ragu Recipe
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based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. rigatoni or fettucini 1/3 lb. ground beef 1/3 lb. ground pork 1/3 lb. ground veal 2 oz. panchetta, chopped fine 1/2 cup dry red wine Olive oil Salt Pepper 1 medium onion, chopped fine 1 carrot, chopped fine 1 celery stalk, chopped fine 1-2 Tbs. fresh rosemary, chopped fine 1-2 Tbs. fresh sage, chopped fine 2 garlic cloves, minced 2 bay leaves 1 1/4 cup water 1 14 oz. can diced tomatoes 2 Tbs. tomato paste Parmigiano, grated
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Directions: |
Directions:Preheat the oven to 450 degrees Chop up the meat and put in a casserole dish with a Tbs of oil and salt. Mix well and spread out. Bake 10 minutes, stirring once. Add the wine and cook for another five minutes until evaporated. In a skillet, heat more oil over medium heat. Add the onion, celery, carrot, rosemary, sage, garlic and bay leaf. Saute until the vegetables are tender, about 10 minutes. Add the meat and tomatoes and cook, stirring until mixed, about 1 minute. Add the water, tomato paste and pepper. Bring to a boil and then simmer, partially covered, for 45 minutes. Take the top off for the last 10 minutes. Serve over the pasta and add the grated parmigiano. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This is a great meat sauce and somewhat easier to prepare than other Bolonese sauces.
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