Ragu di Carne (Tuscan Style Ragu) – Trenchers Italian Farmhouse

Ingredients

• 14 oz of Fresh Pasta (Pappardelle, Tonnarelli, Strozzapreti, Gigli)
• 1 1/2 - 2 cups of Ragu di Carni
• Creme Fraiche or Mascarpone Cream, optional
• 1 sprig, Rosemary chopped finely
• 3-4 sprigs, Oregano chopped finely
• 1½ lb Stew Beef, cut into small, ¼ in cubes
• 8 oz Ground Pork or Veal
• ¼ cup Olive Oil
• 2 tbsp Tomato Paste
• ½ medium Onion, finely chopped
• 1 Carrot, finely minced
• 1 Celery Stalk, finely minced
• 1 clove of Garlic, finely minced
• 1 sprig of Rosemary
• 2 sprigs of Oregano
• 1 Bay Leaf
• 14 oz crushed Heirloom Tomatoes
• ½ cup dry Red Wine (Chianti is traditional)
• 2 tbsp Salt, plus more to taste
• ¼ tsp Black Peppercorns, plus more to taste
• ¼ tsp ground Nutmeg
• ⅛ tsp ground Fennel Seeds
• Sherry Vinegar to taste