Ingredienti
[ 100 g | 3 oz ] pancetta
1 onion
1 carrot
1 stalk celery
[ 75 ml | 1/4 c ] dry red wine
[ 200 g | 1/2 lb ] minced veal
[ 200 g | 1/2 lb ] minced beef
[ 200 g | 1/2 lb ] minced pork
[ 600 g | 20 oz ] diced tomatoes
1 tbsp tomato concentrate
2 bay leaves
1 clove garlic
1/2 star anise
10 whole black peppercorns
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Ricetta
In a warm pan gently cook small cubes of pancetta until lightly brown and some of the fat has rendered. Add the finely minced onion, celery, carrot, and a pinch salt and continue cooking on medium heat until soft. Add the rest of the meat and cook until well browned (about 10 min) then add the wine and allow to evaporate completely. Add the tomatoes and tomato paste, the broth, salt, bay leaves, pepper, garlic, anise and then allow to cook on low heat for 2 hours, stirring occasionally
Notes: You can also substitute sausage for the pancetta. Common herbs that are added are laurel, rosemary, and garlic, though the addition of these isn't traditional. Anise isn't traditional at all but brings out the meatiness of the ragu.
Copyright © 2001-2009 Gianmarco Pinton
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