Pasta with Tuscan White Wine Ragu
Products from Secolari: Arbosana Olive Oil, Roasted Garlic Sea Salt
Pasta with Tuscan White Wine Ragu
Ingredients
- 6 ounces ground beef
- 6 ounces ground sausage
- 2 ounces diced pancetta
- 2 tablespoons Secolari Arbosana Olive Oil
- 1 large sweet onion finely diced
- 2 stalks celery finely diced
- 2 carrots finely diced
- 2 large garlic cloves minced
- Secolari Roasted Garlic Sea Salt
- 1 cup dry white wine
- 1 cup italian tomato puree
- 1 pound short pasta
- grated romano or parmesan cheese
- fresh italian parsley minced
Instructions
- Place the meats in a glass bowl and add wine. Crumble and mix the meat with your fingertips until moistened with the wine. Let marinade about 30 minutes.
- In a large heavy bottom saucepan, add the oil and pancetta. Cook on medium heat for 2-3 minutes or until crisp. Add the ground beef in wine and brown in the pan for 6-8 minutes making sure that all the meat begins releasing its juices and all of the liquid has disappeared. Sauté until just golden.
- Next, stir in the diced onion, sauté for 4-5 minutes or until softened. Add the garlic and cook for a minute stirring often. Add the diced celery and carrots and cook about 5 minutes, stirring often. Season with salt and pepper. Once everything has sautéed, add the tomato sauce. Bring to a quick boil and lower the heat to simmer. Cover and cook about 20-25 minutes. Before removing from stove, taste for seasoning and adjust if needed.
- Cook pasta according to package direction, strain and place in pan with sauce. Stir well, top with grated cheese and parsley.
Leave a Reply
You must be logged in to post a comment.