The secret to making a perfect ragú is cooking it long and slow and using San Marzano tomatoes. Allowing enough time for all the flavors to marry together and create a perfect meat sauce for any pasta. We have tried this recipe many different ways until we created this perfect version that pairs so well with Vino Nobile di Montepulciano or most other full-bodied Italian wines.
- ½ lb of hot Italian sausage
- ½ lb of ground beef
- 1 small onion, finely minced
- 1 carrot, finely minced
- 1 celery stalk, finely minced
- ¼ cup flat leaf parsley, chopped plus extra for garnish
- 1 cup of red wine
- 1 – 28oz can of peeled whole San Marzano tomatoes and their juice
- 1 large fresh rosemary spring
- 1 large fresh thyme spring
- 1 pound of dry pasta such as pappardelle, penne, or any pasta you like
- Grated parmesan cheese and basil for garnish, optional
Step 1: In a heavy skillet or Dutch oven sauté the meat over medium-high heat for about 5 minutes until no longer pink.
Step 2: Add onion, carrot, celery, and parsley and stir. Add some olive oil if the pan seems dry, but the sausage should have given off enough fat so you do not have to add more oil. Stir often and let the veggies soften and caramelize for about 15 minutes.
Step 3: Add the wine, and salt and pepper to taste. Stir all together and let it simmer over low heat for another 20-30 minutes, until the liquid has reduced to half. The longer it simmers, the better the flavor, so enjoy a glass of wine and be patient while it is simmering.
Step 4: Add the tomatoes and their juice, breaking up the tomatoes by hand or with the side of a wooden spoon. Add rosemary and thyme and let simmer uncovered for another 25-30 minutes, until thickened.
Step 5: Meanwhile prepare the pasta per the directions on the box. Once al dente, reserve about a cup of salted pasta water, drain the rest. Return the drained pasta to the pot over low heat, add a spoonful of pasta water and the same amount of ragú and stir the pasta, repeat this step until the pasta is coated with water and ragú mixture. Taste for doneness.
Step 6: Remove the herb sprigs from the ragú. Sprinkle with black pepper or red pepper flakes if you like a little bit of heat. Serve the ragú over pasta with parsley or basil as garnish and coat with Parmesan cheese.
Step 7: Bon Appetite!
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