Authentic Ragu

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork

• Produce

  • 1 1-inch piece Carrot
  • 1 1/2 stick Celery
  • 1/2 cup Flat-leaf parsley
  • 1 clove Garlic
  • 1 Onion, small

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 15oz. can Tomato sauce

• Pasta & Grains

  • 1 lb Penne

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/2 tsp Nutmeg, fresh ground, or dried
  • 1 Salt, Coarse

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese, fresh grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Liquids

  • 1 cup Water

Found on thefoodnanny.com

Ingredients

• ½ cup flat leaf parsley (Italian)
• 1½ stick celery, leaves included, cut into 2 inch pieces
• 1 small onion, cut into chunks
• 1 1-inch piece of carrot, peeled
• 1 clove garlic, peeled
• 2 Tablespoons olive oil
• ½ lb. ground beef
• ½ lb. ground pork
• ½ cup white wine, or cooking wine
• ½ teaspoon fresh ground, or dried nutmeg
• coarse salt
• Fresh ground black pepper
• 1 15oz. can tomato sauce
• 1 cup water
• 1 cup beef broth
• 1 lb. Penne, Fusilli, or Rigatoni cooked
• Fresh Parmesan cheese, grated

Directions

• Put the first 5 ingredients into a food processor or blender. Turn on the machine for about 8 sec. You want the mixture to be well minced, but not watery. Set aside.
• In a medium size saucepan heat the olive oil over medium heat. Add minced vegetables. Stir a couple of times until the liquid is gone and the flavors all come together, about 5 min. Add ground meat. Cook and stir until browned.
• Add the wine. Let it evaporate. Add the nutmeg, salt, and pepper to taste. Add tomato sauce, water and beef broth. Stir until combined, then turn the heat down to simmer. Simmer uncovered for 20 min. Then, partially cover the pan and simmer for 30 more min.
• Serve over Penne, Fusilli, Rigatoni, rice or Polenta. Pass the fresh parmesan cheese.
• Serve with: Green Salad. Artisan Beer Bread.