Recipe courtesy Debi Mazar and Gabriele Corcos
Programme: Extra Virgin
8 to 10
60ml extra-virgin olive oil
2 onions, finely diced
4 sticks celery, finely diced
2 medium carrots, finely diced
6 cloves garlic, each cut into 3 pieces
300g minced beef
300g minced turkey
300g minced veal
Salt and freshly ground black pepper
240ml red wine, preferably Sangiovese
Two 900g tins whole peeled tomatoes
40 pieces tortellini alla Mugellana (potato ravioli)
Parmesan, for grating and serving
When the vegetables are soft, add the garlic and stir for a few minutes until fragrant. Raise the flame under the pan to high heat and add the minced meats, breaking them up with a spoon as you incorporate them. Sprinkle lightly with salt and pepper.
Cook, stirring frequently, until the juices have released and the meat begins to caramelize, about 12 minutes. You should hear a popping sound rather than a sizzle coming from the pan.
Pour the wine into the pan and scrape the bottom to release the brown bits that have formed on the bottom. Cook until the wine has reduced.
Pour the tomatoes into a bowl and crush them with your hands or a potato masher into small pieces, and then stir into the pan to combine. Bring the sauce to a simmer and cook over low heat until the meat is tender and the sauce has thickened, about 1 hour. If it reduces too much and becomes dry while cooking, add water as needed 60ml at a time. Taste and add salt and pepper as needed.
Bring an 8 to 12 litre pan of water to a boil. When boiling, add 2 tablespoons salt. Add the tortelli and cook according to the package instructions. Serve the ragu over the pasta with grated parmesan.
This ragu can be made ahead and frozen for up to 3 months. Or stored covered in the fridge for up to 1 week. The recipe doubles and halves easily to serve more or less people.
foodnetworktv.com 2014 | foodnetworktv.com, part of Scripps Networks Interactive