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Homestyle Tuscan Ragu
Rachael Ray

Homestyle Tuscan Ragu

Make the sauce first, then, while it simmers, prepare the fresh pasta and tackle the salad—or, if you're using dried pasta and subbing a green salad, just pour some wine and relax. —Rach

__Tips__
Substitute two 12-oz. packages of Impossible plant-based meat substitute to prepare ragu.

Ingredients

  • 3 tbsp. EVOO
  • 1 carrot, minced
  • 1 stalk celery, minced
  • 1 onion, minced
  • 2 tbsp. fresh rosemary, minced
  • 1 tbsp. fresh sage leaves, sliced, or 1 tsp. dried
  • 2 tsp. grated lemon zest
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 2 tbsp. tomato paste
  • 2 cloves garlic, grated or chopped
  • ⅛ tsp. grated nutmeg
  • 1 tsp. white pepper or fine black pepper
  • 1 cup white wine
  • 1 cup whole milk
  • 1 ½ cups chicken stock
  • 12 oz. Fresh Pasta with Egg (from 1 recipe)
  • 1 cup shredded Parmesan
  • Chopped fresh parsley

Directions

  • Step 1 Heat oil in a large, deep skillet over medium-low and add the carrot, celery, onion, rosemary, sage, lemon zest, and a pinch of salt. Cook slowly to release the juices but don't brown, 12 to 15 minutes. If any browning begins, add a bit of water, stir, and let it evaporate. Add the veal and pork; increase heat to medium-high, break up meat with a wooden spoon, and stir occasionally until lightly browned, 12 to 15 minutes. Add the tomato paste, garlic, nutmeg, and pepper; stir for another minute, then pour in the wine and let cook until it's reduced to 1/2 cup. Add the milk and bring to a boil, then stir in the stock and drop heat to the lowest possible setting. Simmer for 1 hour, uncovered, stirring occasionally, until the sauce is rich and thick and has a sweet finish. Add water as needed to keep the sauce from sticking or browning.
  • Step 2 Bring a large pot of water to a boil over medium-high heat. Once boiling, reduce heat a bit so the water is at a low rolling boil, then season with salt. Add the pasta and cook until al dente, a couple of minutes. Reserve 1 cup of the pasta cooking water. Drain pasta.
  • Step 3 Transfer 1 1/2 cups of the ragu to a large heatproof bowl. Stir the Parmesan and 1/2 cup of the pasta cooking water into the ragu in the skillet; cook over medium-high heat, stirring constantly, until cheese has melted and ragu is slightly creamy. Add the cooked pasta and toss until coated, stirring in more pasta water as needed. Transfer to a platter or warm plates. Top with the remaining ragu and garnish with parsley.
Tags:Rachael Ray Magazine, undoRS