Ragu

Ingredients
  • 1/2 cup olive oil
  • 4 cloves garlic (smashed)
  • 2 ribs celery (diced)
  • 1 small carrot (grated)
  • 1 medium onion (diced)
  • 8 oz pancetta (diced)
  • 1 lb ground veal
  • 1 lb ground chuck
  • 2 lb ground pork
  • 3 tbsp dried parsley (fresh or)
  • 2 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 1 tsp Italian herb blend
  • Dash ground nutmeg
  • 6 tbsp butter
  • 1/2 whipping cream
  • 2 tsp sage
  • 1 cup parmesan cheese (grated)
Instructions
  1. 1
    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.
  2. 2
    Add pancetta and saute for a few minutes, until it is cooked, but not browned.
  3. 3
    Add the veal, chuck and pork to the pan. Stirring frequently, saute until the mixture is cooked through and crumbly.
  4. 4
    Add the chicken stock, parsley, tomato paste, wine, herbs and spices and stir to mix thoroughly.
  5. 5
    Bring mixture to a boil, lower heat and simmer for a couple of hours until the mixture thickens and the liquid mostly evaporates.
  6. 6
    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.

Read it online: https://thestonesoupcook.com/recipe/ragu/

Thank you for visiting my site!  I hope you love the recipe!