Blackout Ragu
Ingredients
- 2 pounds ground beef ⓘ
- 1 pound ground pork ⓘ
- 1 pound ground veal ⓘ
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 large red onion, diced ⓘ
- 2 stalks celery, diced ⓘ
- 2 carrots, diced ⓘ
- 1/2 cup red wine ⓘ
- 5 tablespoons double concentrated tomato paste ⓘ
- 1 bay leaf ⓘ
- Salt and pepper, to taste ⓘ
- Cooked penne or tagliatelle and grated Parmesan cheese, for serving ⓘ
Instructions
- In a large frying pan, crumble and brown the ground meats, breaking up large chunks with the back of a spoon. Drain the meat out of the fat and reserve the meat.
- In a large, heavy bottomed pot or Dutch oven set over medium heat, add 1 tablespoon olive oil and the pancetta. Let the pancetta brown a little and render some fat, but not crisp.
- Add the onion, celery, and carrot to the pot with the pancetta. Salt lightly and cook until the vegetables soften and onions become translucent.
- Add the drained ground meat to the vegetables and pancetta and again break up any larger chunks of meat with the back of the spoon.
- Add the wine to the pot, raise the heat to bring the mixture to a boil, and then lower and simmer for 2 to 3 minutes.
- Add the tomato paste and bay leaf and cover pot contents with water by about an inch.
- Continue to simmer for about three hours, adding more water if the mixture starts looking too dry. Taste for salt and pepper.
- Remove the bay leaf and serve over cooked penne or tagliatelle with grated Parmesan cheese.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).