A rich and flavourful meat sauce is the reward for a leisurely afternoon of slow cooking.
Ragus are Italian meat-based sauces typically served with pasta. The recipes can vary from region to region and many families have their own unique version of the specialty.
Take it Slow
The key to a delicious ragu is to build the flavour and gently simmer the sauce for at least two to three hours. The cooking process is not labour-intensive – once the sauce begins to simmer it only requires an occasional stir.
Slow Simmered Ragu with Pasta
Makes about 6 servings
- 3 oz. (85 grams) pancetta or slab bacon, cut into a quarter-inch dice
- ½ lb. (228 grams) ground veal or ground beef
- ½ lb. (228 grams) ground pork
- 2 medium carrots, peeled and diced
- 1 rib of celery, diced
- 1 large onion, diced
- 1 clove garlic, chopped
- 1 cup whole or 2% milk
- 1/8 teaspoon ground nutmeg
- 1 cup dry white wine
- 14 fl. oz. (398 ml.) can of diced tomatoes
- 1 Tablespoon finely chopped fresh sage leaves – divided in half
- 1-1/2 teaspoons finely chopped fresh thyme – divided in half
- 1-1/2 teaspoons finely chopped fresh rosemary – divided in half
- Salt, to taste
- 1 lb. (450 grams) dried long pasta such as spaghetti, linguine, tagliatelle, pappardelle or fettucine
- Grated Parmesan cheese, for garnish
- Heat a large deep skillet or enameled cast iron pot on medium-high and add the diced pancetta or bacon. Cook until crisp, stirring frequently, about five minutes. Remove the meat from the pan and set aside. Leave any rendered fat from the bacon in the pan.
- Add the ground veal and pork to the pot. Break up with a spatula and cook for one minute. Add the diced carrots, celery, onion and garlic and half of the chopped herbs. Cook the mixture, stirring frequently, until the meat is no longer pink and the vegetables have softened, about 7 minutes.
- Reduce the heat to medium and add the milk and ground nutmeg. Let the mixture gently simmer (do not hard boil), adjusting the heat if necessary. Cook the sauce until the milk has fully evaporated, about 20 to 25 minutes. Stir occasionally.
- Once the milk has fully evaporated, add the wine and the remaining chopped herbs. Let the sauce continue to gently simmer until the wine has fully evaporated, about 20 to 25 minutes.
- Add the tomatoes and returned the crisped pancetta or bacon to the sauce. Break up the tomatoes with a spatula. Simmer the sauce gently for at least two hours, stirring occasionally. Add a bit of water if the sauce becomes dry looking. Season with salt to taste.
- Cook pasta until it is al dente, according to package directions (usually 9 to 11 minutes). Drain and add the cooked pasta to the sauce. Stir until the noodles are evenly coated. Season with additional salt and pepper if necessary. Garnish with freshly grated Parmesan cheese upon serving.
Copyright Trish Coleman. Contact the author to obtain permission for republication.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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