Rachs 3 Meat Ragu Pasta Italian Comfort Food Recipes
RACH'S 3-MEAT RAGU PASTA = ITALIAN COMFORT FOOD
Rach likes to serve her 3-meat ragu (pork, beef, + veal) with pici (similar in shape to spaghetti) or pappardelle.
Provided by Rachael Ray
Number Of Ingredients 31
Steps:
- In a small pan, heat broth and dried mushrooms to reconstitute, about 10 minutes at a low boil, gentle bubbling simmer
- To a large Dutch oven over medium-low to medium heat, add the EVOO, 3 turns of the pan, add sofrito: fennel, carrot, celery, shallots or onions and garlic and soften 5 minutes, add the meats and crumble them as they lose their pink color, do not brown
- Add the salt, pepper, nutmeg, rosemary and sage, add wine and let it absorb fully
- Remove dried mushrooms and finely chop, add stock and mushrooms and tomatoes to sauce and reduce heat to simmer
- Bring a large pot of water to boil and season with salt
- Cook pasta 1 minute less than package directions and reserve ¾ cup salty cooking water
- Toss drained pasta with butter, 1 cup cheese, reserved water and half the ragu
- Serve pasta in a large shallow bowl or individual bowls topped with remaining sauce, a little lemon zest and more pecorino cheese
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- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Drain the spaghetti.
- Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
- Add the spaghetti to the sauce and toss over low heat until combined. Transfer to bowls and pass the cheese at the table.
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