You may also like
Categories:Viewed: 58 - Published at: 4 years ago
Ingredients
- 1/4 cup olive oil
- 2 onions
- 2 stalks celery
- 2 carrots
- 6 ounces pancetta
- 1 pound ground beef (or other ground meat)
- 1 pound ground pork (or other ground meat)
- 1/4 teaspoon nutmeg
- cream, milk, or half and half
Method
- cream or milk Chop the onion, celery, and carrot very fine-I do this in the food processor since I'm making such a large batch. (If doing this, pulse and check frequently so you don't accidentally make a puree).
- Heat the oil in a 5 quart skillet over medium and add the chopped vegetables. (If you are planning to use a slow cooker, you can just use a deep skillet as I do in the photographs). Sautee, stirring frequently, until the vegetables soften, about 10 minutes.
- Add the wine, turn the heat to high, and cook until the the alcohol has evaporated (about 5 minutes).
- Before portioning for the freezer, I chill in the fridge (as I try to avoid putting heated food into plastic containers). I generally portion into 1 1/2 cup portions which is very generous for about a pound of pasta. You will note the layer of congealed fat on top. That's OK.
- Toss the ragu with the pasta and serve with plenty of grated parmesan cheese, and garnish with chopped parsley.
