Sunday Ragu

Every morning we watch CP24 while we’re getting ready for work. The other day the host was talking about a study that was done that says women in particular (scoff) should avoid eating pasta (double scoff). I laughed and told J there’s no way I’d ever give up pasta. Italian food has always had a special place in my heart and pasta has always been a staple in my diet (which, I know, is likely not always a good thing). Luckily, I’m not the only one feeling the carb love. This recipe comes courtesy of Sarah Colburn, over at Buona Sarah, who describes herself as a ‘health nut, with Italian roots’ – if she gives the ok on pasta, then its fine by me! This ragu, while a bit time consuming, is so easy to make, perfect for Sunday dinner (then leftovers on Monday, Tuesday, and maybe even Wednesday) and full of so much delicious, rich flavor. I will put a warning: this is not saucy, nor is it meant to be. J is a big fan of dousing his pasta in rich sauces so he was a bit skeptical at first, but trust me – this is what pasta should really be paired with.

What you need:

1 celery stalk
1 carrot
1 medium onion
¼ slab of pancetta
1 lb of veal
1 lb of pork
1 cup of milk
½ can tomato paste
Parmigiano rind
½ – 1 cup of white wine

What you do:

1. Finely chop the celery, onion, and carrot and sauté in olive oil for 15 minutes but do not brown

2. Brown meat for a few minutes (I don’t have pots big enough so I have to brown it separately, but you can totally do this in one big pot)

3. Add the milk, white wine, tomato paste, and Parmigiano rind and simmer for 1 ½ hours

4. Serve with noodles of your choice (I love mine with fresh flat pasta, like a fettuccine or linguini)



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