Classic Ragu

May 06, 2018 10:28 AM

Augie Vitiello joins Dan in the Let's Eat Kitchen, to prepare his recipe for a classic Italian ragu.

The Classic Ragu with our homemade Casarecchi pasta.
1/2 lbs beef chuck cube

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1/2 lbs pork butt cube

1/2 lbs veal shoulder cube

1/2 cup dice onion

1/2 cup dice carrot 

1/2 cup dice celery 

1 table spoon minced garlic

1/3 cup olive oil

1/2 cup red wine

32 oz of tomato sauce

1 stem of rosemary 

1/4 cup minced basil and parsley 

Salt, and pepper

1/4 cup Parmesan cheese

1 lbs of pasta (Casarecchi)

In a thick bottom saucepot heat your olive oil. Add all of the cute meat and brown equally on all sides. Add all of the vegetables and continue to sauté for three minutes. Add the red wine, And let reduce for two minutes. Add the puréed tomatoes, rosemary, and bring to a simmer. Let it simmer slowly for approximately an hour and a half or until all the meet is fork tender. In a pot of salted boiling water cook the pasta. Once the pasta is cooked to your liking strain it, and add to the sauce. Add the fresh parsley and basil, and salt and pepper to taste. Serve with a sprinkle of Parmesan cheese, and enjoy.


Joel Landas

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