Ragu
Ingredients
Instructions
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Heat olive oil in a 5-6 quart Dutch oven or saute pan. Add onions, celery, carrot and garlic and saute for several minutes until the onions begin to get translucent.
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Add pancetta and saute for a few minutes, until it is cooked, but not browned.
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Add the veal, chuck and pork to the pan. Stirring frequently, saute until the mixture is cooked through and crumbly.
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Add the chicken stock, parsley, tomato paste, wine, herbs and spices and stir to mix thoroughly.
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Bring mixture to a boil, lower heat and simmer for a couple of hours until the mixture thickens and the liquid mostly evaporates.
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Add butter, cream sage and cheese, bring mixture back to a boil and simmer for another 10-15 minutes.
Note
This sauce is exceedingly rich and a little goes a long way! When I make it, I freeze it in quart-sized portions for use on a random Tuesday night, when I don't feel like cooking.
Serve this sauce as is for a rich topping for pasta, or serve it as I do, mixed with the basic tomato sauce for a decadent meal for company...or a Wednesday night.
