This ragu uses beef, pork, mushrooms, and a moderate amount of crushed tomato to create a thick, hearty gravy. Flavored with fragrant vegetables and fresh herbs, this sauce also gets a cheesy note from parmesan cheese rind.
Ingredients
2 tablespoons olive oil
1½ lbs ground beef
1/2 lb ground pork
3 celery ribs (about 1 cup), minced
1 large carrot (about 2/3 cup), minced
1 medium yellow onion (about 1 cup), minced
2 tablespoons tomato paste
4 cloves garlic, minced
1/2 teaspoon crushed red pepper (or to taste)
10 oz cremini mushrooms (baby bella), stems removed and minced
3/4 cup dry red wine
1 28 oz can tomato puree with basil
1½ cups chicken broth
1 parmesan cheese rind
1 bay leaf
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
Salt and pepper to taste
2 tablespoons fresh parsley
Instructions
Heat olive oil in a dutch oven or other heavy bottomed pot on medium heat.
Add ground meat to the pot and break it up using a wooden spoon or spatula. Stir occasionally until browned; Remove meat from pot and drain off any excess oil.
Add celery, carrot, yellow onion to the pot and cook for about 5 minutes or until softened. If you find the pot is getting dry, add a tablespoon of olive oil.
Add tomato paste; stir well, and cook for 3 minutes.
Add garlic and crushed red pepper (if using), cook for about 30 seconds or until garlic is fragrant.
Add the mushrooms and cook for about 5 minutes or until the moisture has released and mostly evaporated.
Return the meat to the pan and pour in wine; bring to a simmer and cook for about 3 minutes.
Pour in the tomato puree and chicken broth and add the cheese rind, bay leaf, oregano, and rosemary.
Simmer gently, uncovered, for about 1 hour stirring occasionally, or until the sauce has thickened. Add salt to taste
Turn off the heat, remove the rind and bay leaf, and add chopped fresh parsley; Serve.
Notes: Save time and effort by using a food processor to chop up all the vegetables.