Ragu
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Prep Time:
Cooking Time: Servings: 10 |
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 2 reviewsRagu Recipe. No this isn't the mass produced sauce. This is the real Italian sauce. It's one of those sauces you will use to define what home is all about. A home where you took your time to make this hearty meaty sauce for your loved ones maybe for a celebration or a Sunday dinner. When you smell and taste this sauce it will take you home it's just that simple.
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Ingredients
| olive oil | 1/2 cup | |
| yellow onion | 1 | chopped |
| garlic clove | 6 | |
| celery stalk | 1 | chopped |
| carrot | 1 | peeled and diced |
| pancetta | 1/2 lb | chopped |
| pork butt | 2 lbs | finely chopped |
| veal - ground | 2 lbs | |
| chicken broth | 2 1/2 cups | |
| white wine | 1/2 cup | |
| tomato paste | 1/2 lb | |
| Italian parsley | 1/4 cup | chopped |
| unsalted butter | 1/2 cup | |
| whipping cream | 1/4 cup | |
| sage | 2 tsps | chopped |
| Parmesan cheese | 2/3 cup | grated |
| salt | 1 tsp | to taste |
| black pepper | 1/2 tsp | to taste |
Directions
- Heat the oil in a large stockpot over medium heat.
- Add the onion, garlic clove, celery, and carrot. Sauté until the onion is translucent.
- Add the pancetta and sauté for 5 minutes.
- Add the pork butt and veal. Brown for 5 minutes.
- Stir in the chicken broth, white wine, tomato paste, and Italian parsley. Bring to a boil and lower to a simmer. Cover and simmer for 2 hours.
- Add the unsalted butter, whipping cream, sage, and Parmesan cheese. Simmer for 5 minutes.
- Add salt and pepper to taste.
