This ragu is a paired down, simplified version of the classic and requires less simmering. Yet all things are relative, it is "quick" by comparison – ready in less than an hour. Use it on a substantial pasta shape - like penne.
Some people would say that this sauce is best made with ground veal. They may be right, but it works just fine with ground pork, ground beef, or even ground turkey.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 3 Tbsp. butter, divided
- 4 oz. pancetta or bacon, chopped
- 1/2 medium onion, peeled and chopped
- 1/2 tsp. salt
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 clove garlic, finely chopped (optional)
- 8 oz. ground meat
- 1 cup white wine
- 2 Tbsp. tomato paste
- 1 cup stock
- 1/2 cup milk or cream
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. ground nutmeg
Preparation:
- In a large frying pan or sauté pan over medium high heat, melt 2 Tbsp. of the butter. When the butter is melted and stops foaming, add the pancetta and cook, stirring frequently, until it just barely starts to brown, about 2 minutes.
- Add the onion and sprinkle with the salt. Cook, stirring once in awhile, until onions turn a bit translucent, about 2 minutes. Add the carrot, celery, and garlic and cook, still stirring frequently, until the garlic is fragrant, about a minute.
- Add the ground meat, increase heat to high, and cook, stirring and breaking up the meat, until the meat is cooked through, 3 to 5 minutes.
- Add the wine, stirring and scraping up any brown bits from the pan into the sauce. Stir in the tomato paste. Add the stock and bring to a light boil. Add the milk, pepper, and nutmeg and adjust heat to maintain a steady simmer. Cook at a gentle simmer without stirring until the fat sort of separates out from the sauce, 30 to 40 minutes. Stir to combine the sauce again, add the remaining Tbsp. of butter and stir to melt it, and serve the sauce tossed with hot pasta or use in a lasagna.
