I married a man from Rome and as a result, I am required to be fairly expert in making Italian dishes. This is one, is a favorite; perfect and warming comfort food. —Cassie Jones
stalk of celery, minced
clove of garlic, minced
of dried mushrooms, minced or crushed
water (or stock)
zest of half of a lemon
thyme, leaves stripped
dry pasta(gnocchi or ridged pasta like penne rigate), cooked, pasta water reserved
parmigiano reggiano to serve
In This Recipe
Heat olive oil on medium heat in a large pot.
Add, carrot, celery, onion, shallot and garlic to pot. Lightly salt and saute until beginning to caramelize and soften.
Push sauteed vegetables to the sides of the pot. Increase the heat to medium-high and add each of the ground meats. Brown meat.
Add, bay leaf, mushrooms, tomato paste, red wine and water. Salt and bring to simmer. Bring heat down to low and cover.
Allow to slowly cook, covered, over low heat for several hours. A four hour minimum is best for ragu. Stir occasionally to prevent burning.
When ready to serve and the ragu has thickened, add lemon zest, thyme and truffle oil.
To serve, cook pasta(ridged pasta is best - or gnocchi) and save 1/2 cup pasta water and add to ragu. Bring ragu back up to simmer. Add cooked pasta, allow sauce to thicken, but do not over cook. Serve, topped with parmigiano reggiano cheese.