Gragnano, the Birthplace of Dried PastaFebruary 28, 2023
- 1 Onion, Finely chopped
- 2 Celery stalks, Finely chopped
- 2 Carrots, Peeled and Finely chopped
- 4 Cloves of Garlic, Minced
- 2 Tbsp Olive Oil
- 1 Lb Ground Beef (preferably chuck)
- 1 Lb Ground Pork
- 1 Cup Dry Red Wine
- 1 Can (28 oz) Whole Peeled Tomatoes, Crushed by hand
- 2 Cups Beef broth
- 2 Tbsp Tomato Paste
- 2 Bay Leaves
- 1 Tsp Dried Thyme
- Salt and Freshly Ground Black Pepper
- 1 Lb Vera Pasta Artisan dried Spaghetti
- Parmigiano Reggiano Cheese, Grated (for serving)
- In a medium sauce pot, add heavy cream and bring up to a simmer slowly (keep an eye on it as cream tends to over flow when boiling).
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, celery, and carrots, and sauté until the vegetables are soft and the onion is translucent, about 15-20 minutes. Very important step to get all the moisture out of the Vegetables.
- Add the garlic and sauté for another minute, until fragrant.
- Add the ground beef and pork, and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is browned and cooked through, about 10 minutes.
- Add the red wine, and simmer until the wine has reduced by half, about 10 minutes.
- Add the crushed tomatoes, beef broth, tomato paste, bay leaves, thyme, and oregano. Bring the mixture to a simmer, and then reduce the heat to low. As the sauce reduces add more water/stock to cover the meat. Simmer the ragu and repeat this process for at least 3hours, stirring occasionally, until the sauce has thickened and the flavors have melded together.
- Remove the bay leaves from the ragu and discard them. Season the ragu with additional salt and pepper to taste.