Description
This rich, slow-simmered ragu sauce combines hearty meat, tangy tomatoes and aromatic herbs for a deeply flavorful sauce that elevates any plate of pasta.
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/4 pound bacon strips, diced
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 small carrots, chopped
- 4 garlic cloves, minced
- 1 cup dry red wine or beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon each ground cumin, nutmeg and pepper
- 1/2 cup heavy whipping cream
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley
- 1/2 cup grated parmesan cheese
- hot cooked pasta
Directions
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes.
- Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours.
- Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
