Quick Ragu


  • Servings: 10
  • Difficulty: moderate
  • Print

4 tablespoons olive oil
2 red onions peeled and finely chopped
2 cloves garlic
2 sticks celery trimmed and diced
3 carrots peeled and diced
100 grams smoked pancetta diced small
750 grams ground pork
750 grams ground beef
2 glasses Sangiovese red wine
1liter stewed tomatoes in a glass jar
Cold water as needed
1 fresh bay leaf
1 tablespoon fresh oregano finely chopped
2 large pieces of dried porcini mushrooms diced
1 teaspoon salt and black pepper
100ml fresh cream

In a large sauce pan over low heat fry the smoked pancetta until browned and then add the onions. Cook until onions are soft and translucent but not burnt. Keep stirring. Add the carrots and celery and cook another minute. Remove all from the pot and save veggies and juices in a bowl. In the same pot over medium heat fry the ground beef and pork in the olive oil until completely browned. Pour in the red wine and scrap any meat bits stuck to the bottom of the pan. Cook another 2 minutes to burn off the alcohol in the wine. Put back the veggie pancetta mix and the oregano, bay leaf and garlic cloves. Then add the stewed tomatoes and stir all together. Reduce the heat. Add just enough water to cover the tomatoes and meat. Let it all simmer for 1 hour occasionally stirring. Toward the end add the salt and pepper to taste. Remove the 2 garlic cloves. When it is finished cooking take off the heat and add the fresh cream. Stir well and set aside for the pasta, preferably tagliatelle.

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