Description
A luxurious take on the classic ragù, featuring four meats for a rich, umami-packed stew. Perfect for a special occasion or a cozy night in.
Ingredients
Units
Scale
- 1 lbs (454 g) ground beef
- 1 lbs (454 g) lamb, finely diced
- 1/2 lbs (227 g) chicken liver, finely diced
- 1/2 lbs (227 g) pancetta, finely sliced
- 6 cloves garlic, smashed
- 1 can (28 oz/800g) organic peeled tomatoes
- 3 medium-sized fresh sweet tomatoes
- 2 tbsp Better than Bouillon beef stock (or 1 quart/950ml) good beef stock
- 2 tbsp parsley flakes
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 4 bay leaves
- 1/2 cups (120 ml) extra virgin olive oil
- Salt
- pepper
- Chili flakes
- 1 cups (100 g) grated parmesan cheese
- 1/2 cups (120 ml) heavy cream
- 1 bottle (750 ml) dry white wine
- 1 tbsp (14 g) butter
Instructions
Prepare the Meats
- Finely dice the lamb and chicken liver into small cubes (about 1/5 inch). Slice the pancetta thinly. In a deep skillet, melt the butter over medium-high heat and cook the meats individually until browned on all sides. Set each aside once browned, and save any residual cooking liquid.
Build the Base
- Return all the browned meats to the skillet. Add the smashed garlic cloves, bay leaves, parsley, oregano, and basil. Stir for about a minute over high heat to let the flavors meld.
Add the Wine
- Pour the white wine into the skillet and allow it to boil vigorously for 5-7 minutes, reducing the alcohol content.
Simmer with Stock
- Lower the heat to medium. Add the beef bouillon (or stock) and bring the mixture to a simmer. Blend the canned tomatoes and fresh tomatoes in a blender until smooth. Add about 2/3 of this tomato sauce to the ragu mixture.
Slow Cooking
- Reduce heat to low, cover the skillet, and let the ragu simmer for 2.5 hours, checking every 30 minutes. Add water if necessary to keep the meat submerged. After 1.5 hours, taste and adjust the tomato sauce to your preference. You may add more if desired.
Finish the Sauce
- After 2.5 hours, stir in half of the grated parmesan and let the ragu simmer for another 5 minutes. Add the heavy cream and continue simmering uncovered for 20-25 minutes to thicken.
Serve
- Toss the finished ragu with your favorite al dente pasta. Garnish with the remaining parmesan and serve hot.
Notes
- For a deeper flavor, brown the meats in batches, ensuring each is well-seared before adding the next.
- To prevent the ragù from becoming too thick, add a splash of water or pasta water as needed during the simmering process.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 45
- Cholesterol: 180