Ragù di Carne from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Ragù di Carne from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 250 grams (9 ounces) red onion, cut into ½-centimeter (3/16-inch) dice (1½ cups); 200 grams (7 ounces) celery, cut into ½-centimeter (3/16-inch) dice (2 cups); 60 grams (2 ounces) carrot, cut into ½-centimeter (3/16-inch) dice (¼ cup); 800 grams (28 ounces) whole, canned Italian plum tomatoes with their juices, puréed through a food mill; 250 milliliters (1 cup) dry red wine; Coarse salt; freshly ground black pepper; 75 grams (3 ounces) prosciutto, ground or finely chopped (¼ cup); 340 grams (¾ pound) ground beef; 340 grams (¾ pound) ground pork; Pinch of spezie forti, garam masala, or freshly ground nutmeg; Pinch of red pepper flakes; 60 milliliters (¼ cup) olive oil; 75 grams (3 ounces) pancetta, cut into ½-centimeter (3/16-inch) dice (¼ cup)

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A mixture of ground meats—pork, beef, and prosciutto—flavored with a soffritto, red wine, and tomato, this sauce is traditionally served with pastas such as Las

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Cooking tools:

Chef's knife
Cutting board
Dutch oven
Wooden spoon
Stove

Ingredients

250 grams (9 ounces) red onion, cut into ½-centimeter (3/16-inch) dice (1½ cups)
200 grams (7 ounces) celery, cut into ½-centimeter (3/16-inch) dice (2 cups)
60 grams (2 ounces) carrot, cut into ½-centimeter (3/16-inch) dice (¼ cup)
800 grams (28 ounces) whole, canned Italian plum tomatoes with their juices, puréed through a food mill
250 milliliters (1 cup) dry red wine
Coarse salt
freshly ground black pepper
75 grams (3 ounces) prosciutto, ground or finely chopped (¼ cup)
340 grams (¾ pound) ground beef
340 grams (¾ pound) ground pork
Pinch of spezie forti, garam masala, or freshly ground nutmeg
Pinch of red pepper flakes
60 milliliters (¼ cup) olive oil
75 grams (3 ounces) pancetta, cut into ½-centimeter (3/16-inch) dice (¼ cup)