Ragù della Vecchia Scuola - Lettuce Entertain You

Name: Ragù della Vecchia Scuola - Lettuce Entertain You
Ingredients: 1½ lbs. ground beef chuck; 1½ lbs. ground pork; 2½ oz. pancetta, cut into 1-inch cubes; 2½ oz. prosciutto di Parma, cut into 1-inch cubes; 2½ oz. mortadella, cut into 1-inch cubes; 1 celery stalk, roughly chopped; ½ large carrot, roughly chopped; ½ large yellow onion, roughly chopped; 2½ oz. strutto (lard) (a scant ⅓ cup); 1¼ cups red wine (chef recommends Sangiovese); 1 cup Passata di Pomodoro (see sub-recipe); 1 cup low-sodium chicken broth; 4 Tbsp. unsalted butter; 1 cup Parmigiano-Reggiano, finely grated; 16 oz. fresh tagliatelle or pasta of your choice; kosher salt, to taste; black pepper, to taste; 3 28-oz. cans of canned whole tomatoes; 2 Tbsp. extra-virgin olive oil; 1 garlic clove, smashed; 2 sprigs of marjoram

27.129.117.34.bc.googleusercontent.com

Make this rich, slow-simmered Ragù recipe from Tre Dita, a decadent Tuscan comfort food made with authentic flavors.

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Ingredients

1½ lbs. ground beef chuck
1½ lbs. ground pork
2½ oz. pancetta, cut into 1-inch cubes
2½ oz. prosciutto di Parma, cut into 1-inch cubes
2½ oz. mortadella, cut into 1-inch cubes
1 celery stalk, roughly chopped
½ large carrot, roughly chopped
½ large yellow onion, roughly chopped
2½ oz. strutto (lard) (a scant ⅓ cup)
1¼ cups red wine (chef recommends Sangiovese)
1 cup Passata di Pomodoro (see sub-recipe)
1 cup low-sodium chicken broth
4 Tbsp. unsalted butter
1 cup Parmigiano-Reggiano, finely grated
16 oz. fresh tagliatelle or pasta of your choice
kosher salt, to taste
black pepper, to taste
3 28-oz. cans of canned whole tomatoes
2 Tbsp. extra-virgin olive oil
1 garlic clove, smashed
2 sprigs of marjoram

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Ragù della Vecchia Scuola - Lettuce Entertain You

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