Ragu

Updated at: Thu, 17 Aug 2023 09:45:13 GMT

Step 1

1. Using a cast iron pot, Dutch oven or very thick normal pot, brown all the meat starting with the bacon/pancetta to start liquefying the fat before adding the rest. Break up the meat when in the pot.

Step 2

2. Just as the meat all has an even brown coating, place a strainer in a large bowl and pour meat out into strainer. Capture the fat in the bowl below, allow 1-2 mins to strain.

Step 3

3. Return the liquid fat to the pot, heat until it starts to boil/bubble.

Step 4

4. Add celery. Turn heat down to medium low. Cook stirring for 2 mins.

Step 5

5. Add the rest of the veg. Cook at medium low, stirring occasionally for another 8 mins.

Step 6

6. Return meat to the pot, stir to mix veg w/ meat. Turn heat to medium.

Step 7

7. Pour out 1/3 bottle of wine into a glass. Red or white by preference, Southern Italian moms say only use white, Northern moms might only use and prefer red. Pour half of that glass into the pot. Let it cook until at least half is evaporated, then stir and pour in the rest of the glass. Cook for around 3-5 mins or until mostly evaporated.

Step 8

8. Turn heat to low. Pour milk into pot until it just nearly reaches the top of the meat. simmer on low until somewhat evaporated or about 15 or so mins.(depending on fat content of your meat, mixture may remain moist no matter what. If you can clearly see a layer of fat floating on top of mixture, spoon out into a glass to let it separate and cool. Remove the fat layer and add back the broth yummyness back to the pot at any time)

Step 9

9. Open the can of tomatoes. If using whole, remove the tomatoes one at a time by hand and squeeze them with your hand over the pot into a pulp before dropping them into the pot (they may try to make a mess). Squeeze all of the tomatoes into the pot like this then add about 1/3 but no more than half of the juice that’s in the can into the pot. If using 6in1 ground tomatoes or equivalent quality brand, just add ¾ up to 7/8 of the can into the pot. Stir.

Step 10

10. Add water as the mixture dries out. You may need to add around 1/2 cup every 30-45 mins. Just do it by eye.

Step 11

11. Cook for around 5 more hours on low with the lid off. No less than 3 hours, up to 12 if you’re feeling perfectionist.

Step 12

12. The meat sauce should appear more orange from the carrots than red from the tomatoes at the end. It should be very thick and the consistency of sloppy joe’s. The celery should feel all but unnoticeable in the mouth.

Step 13

13. Serve over wide tagliatelle, fettuccini or even rigatoni or stuffed pasta with parmesan reggiano over it.

Step 14

14. Save the rest in the fridge. It’s actually even better the next few days.

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