Italian Sausage & Beef Ragu

• Meat

  • 1 lb Ground beef
  • 3/4 lb Italian pork sausages

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 1 large stalk Celery
  • 3 Garlic cloves
  • 1 Onion, large
  • 1 tsp Thyme leaves and dried rosemary, dried
  • 28 oz Tomatoes

• Canned Goods

  • 2 cups Beef broth / stock
  • 3 tbsp Tomato paste

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Parmigiano reggiano

• Beer, Wine & Liquor

  • 1 cup Red wine

Found on recipetineats.com

Description

Ingredients

• 3 tbsp olive oil, separated
• 1lb / 500g ground beef (mince) (not lean)
• 0.8lb / 400g Italian pork sausages, meat removed from casings (Note 1)
• 3 garlic cloves, minced
• 1 large onion, finely chopped (brown or white) (Note 2)
• 1 carrot, finely chopped or shredded (Note 2)
• 1 large stalk of celery, finely chopped (Note 2)
• 1 tsp each dried thyme leaves and dried rosemary
• 1 cup red wine (Note 3)
• 2 cups beef broth / stock
• 3 tbsp tomato paste
• 28oz/800g can crushed tomatoes (Note 4)
• 2 bay leaves
• 1 tsp salt
• Black pepper
• 8oz/250g pasta of choice (I used pappardelle, the wide pasta pictured in the photos)
• Parmigiano-Reggiano, freshly grated

Directions

• Heat 1½ tbsp oil over high heat in a large heavy based pot. Add the beef and sausage. Cook, breaking it up as you go, until browned. Use a slotted spoon to remove into a bowl.
• Heat remaining 1½ tbsp oil in the pot and reduce heat to medium low. Add garlic, onion, carrot and celery. Saute gently for 8 to 10 minutes, until the onion is translucent.
• Add cooked meat back into the pot along with the remaining Ragu ingredients. Turn heat up and mix to combine. Bring to simmer, then turn the heat down so it is bubbling gently (refer to the video, at 50 seconds). Cover and cook for 2½ hours, stirring once or twice.
• Remove from heat and remove the lid. The amount of liquid reduces as it cools, you will be surprised, so dont be tempted to return it to the stove without the lid! :)
• SLOW COOKER: At step 3, transfer everything into a slow cooker and cook on low for 6 to 8 hours, and cook the last 30 minutes or so with the lid off the reduce.
• Bring a very large pot of salted water to a rapid boil. Add pasta and cook until just al dente - cooked but still quite firm (I usually go for 2 minutes less than cook time per packet).
• Meanwhile, heat a large, deep fry pan over medium high heat. Add about 2½ cups of ragu, bring to simmer.
• Use tongs to transfer pasta straight from the pot to the fry pan PLUS ½ cup of pasta cooking water.
• Toss gently (I use 2 wooden spatulas) for 1 minute or until the sauce reduces, by which time the sauce will thicken, be glossy, and stick to the pasta.
• Serve immediately, garnished with Parmigiano-Reggiano if using!