Moms Hearty Meat Ragu
|Ground veal||18 Ounce|
|Freshly ground black pepper||To Taste|
|Dry red wine||2 Cup (32 tbs)|
|Extra virgin olive oil||2 Tablespoon|
|Fresh rosemary||1 Tablespoon, finely chopped|
|Fresh thyme leaves||1 Tablespoon|
|Tomato paste||2 Tablespoon|
|Whole peeled tomatoes||28 Ounce, canned|
|Garlic||2 Clove (10 gm), thinly sliced|
|Celery||3 Ounce, finely chopped|
|Carrot||3 Ounce, finely chopped|
|Yellow onion||6 Ounce, finely chopped|
|Italian sausage||4 Ounce|
|Ground beef||18 Ounce|
|Kosher salt||To Taste|
Heat the extra virgin olive oil over medium heat, then add the fresh herbs to infuse the oil. After about 30 seconds dump in your vegetables and garlic. Saute for about 5-10 minutes or until the onions become translucent and the vegetables are soft.
Next, add the tomato paste and stir the vegetables to incorporate. Cook the mixture for about 5 minutes or until the tomato paste turns rusty in color. Keep stirring here because you don't want the paste to burn to the bottom of the pot.
It's time to add the ground meats. Crumble all of it into the pot and stir to incorporate. Do you best to break up the large chunks of meat as they will make your sauce very bland in taste. Cover the pot and cook until all the meat is cooked through. Stir and break up the meat throughout this step. The meat should cook through in about 10 minutes.
Add the red wine and reduce the liquids by half, then add the tomatoes crushing them with your hand as you place them in the ragu. Don't forget to pour the juices in as well. Season the ragu with a little salt and pepper and simmer until it has reached a desired consistency...about 40 minutes. Cool and reserve.
Tip: A ragu like this tends to taste better the next day so try and prepare it ahead of time!