A classic meat ragù takes a couple hours to make, but the flavor of this slow-cooked sauce is well worth the wait. Toss with freshly cooked egg pappardelle or spoon over creamy polenta. And don't forget a generous sprinkling of freshly grated Parmigiano-Reggiano!
- Prep Time: 30 minutes
- Cook Time: 3 hours, 30 minutes
- Total Time: 4 hours
- 1/4 cup extra virgin olive oil
- 2 large onions, finely chopped
- 2 medium carrots, finely chopped
- 1 large stalk of celery, finely chopped
- 3 large cloves garlic, minced
- 6 ounces Fra'Mani Pancetta, finely chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 cup dry white wine
- 1 cup whole milk
- 1/2 cup water
- 1/2 cup Maria Grammatico Tomato Paste
- 1 bay leaf
- 2 teaspoons dried thyme (or 1 teaspoon fresh thyme, chopped)
- Salt & pepper
Heat oil in a large pot or dutch oven over medium high heat. Add onions, carrots, celery, garlic and pancetta and sauté until vegetables are soft, about 8 – 10 minutes. Add the beef and pork and cook until meat starts to brown, about 15 minutes.
Deglaze pan by adding wine and scraping any caramelized bits that have stuck to the bottom of the pan. Add the milk, water, tomato paste, herbs and stir to combine. Season mixture with salt and pepper to taste.
Reduce heat to low and let sauce simmer for 2 – 3 hours uncovered, stirring occasionally and skimming off any fat that rises to the top of the sauce. Adjust seasoning as necessary.
Serve this classic meat ragù with freshly cooked egg pappardelle or over creamy polenta.