Share and Enjoy
I was thinking of making a simple marinara sauce for dinner. One of my favorites is All’ Amatrciana; the spiciness from the chiles and pepper along with the pancetta and tomato is just fantastic. But then I started getting in the mood for a heartier sauce. Maybe a classic Bolognese ragú. It definitely fits the bill for hearty, but didn’t have the pronounced tomato flavor I was hungering for. That’s when it hit me-why not combine them. Duh!! I set out to create just that and it ended up being exactly what I was hoping for. Enjoy!
I started by mincing 2 onions, 2 carrots, 4 ribs of celery and 6 cloves of garlic.
I added 1/4 cup of olive oil in a heavy stock pot over medium heat then added the vegetables. I added 1 teaspoon crushed red pepper and 1/2 teaspoon fresh black pepper then sauteed the vegeatables until soft about 10-15 minutes.
I added 1 pound lean ground beef, 1 pound ground pork and 1/4 pound pancetta(mine was diced, so I ground it in my food processor). I turned the heat up to high and cooked till the meat had browned. I then added a few pinches of kosher salt, 1 cup dry white wine, 2 cups chicken stock, 1 28 ounce can whole tomatoes drained and crushed by hand, 1 small can of tomato paste and 1 teaspoon fresh thyme. I brought it back to a boil then reduced the heat to low and simmered for 1 1/2 hours stirring occassionally. Finally after 1 1/2 hours I added 1 cup of whole milk adjusted for salt again and let simmer another 45 minutes.
Just had to post this. I just love fresh thyme.
I served mine with some linguini I had on hand but feel free to use your favorite pasta. This was so good and exactly what I had wanted. Enjoy!
- ¼ cup olive oil
- 2 onions minced
- 2 carrots minced
- 4 ribs of celery minced
- 6 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 pound lean ground beef
- 1 pound ground pork
- ¼ pound ground pancetta
- salt to taste
- 1 cup dry white wine
- 2 cups chicken stock
- 1 28 ounce can whole tomatoes drained and crushed by hand
- 1 small can tomato paste
- 1 teaspoon fresh thyme
- 1 cup whole milk
- Add the olive oil to a heavy stock pot over medium heat. When the oil is hot add the minced vegetables along with the cracked red pepper and black pepper. Sauté untill they are soft about 10-15 minutes.
- Turn the heat to high and add the beef, pork and pancetta and cook till browned about 5-10 minutes. Season with salt, a few good pinches.
- Add the wine, chicken stock, tomatoes, tomato paste and thyme then bring to a boil. Reduce the heat to low and simmer for 1½ hours stirring occassionally.
- Add the milk and simmer another 45 minutes.
- Boil your favorite pasta untill just underdone and reserve 1 cup of pasta water. Drain the pasta then add 1 cup of the ragú to a fry pan along with some pasta water over medium heat. Toss some pasta in and add a little butter. Stir the pasta and suace together then serve. Enjoy!