"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Il Fornaio's Meat Ragu Recipe

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This recipe for Il Fornaio's Meat Ragu, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Il Fornaio's Pasta Book (Gianni V.)
Added: Monday, October 9, 2006


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
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

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
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.

Number Of Servings:
Number Of Servings:
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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