Butcher's Ragu with Spaghetti

Butcher's Ragu with Spaghetti

  • 2 tablespoons olive oil
  • 1 medium carrot, cut into 1/4 inch dice
  • 1 rib celery, cut into 1/4 dice
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, thinly sliced
  • 8 ounces of bacon, cut into 1/2 inch pieces
  • 1 pound of ground beef
  • 1 small can of tomato paste
  • 1 cup milk
  • 1 cup white wine
  • 1 glass white wine (for the Chef to drink)
  • 1 14.5 ounce can of diced tomatoes
  • 1/2 cup parsley, chopped fine (set aside some for garnish)
  • Salt & freshly ground black pepper
  • 1 1/2 pounds of spaghetti
  • freshly grated Parmesan cheese, for serving

In a large pot over medium heat, add the olive oil, carrots, celery, and onion along with a teaspoon each of salt and pepper and cook until soft, about 10 minutes.  Add the bacon and the ground beef and cook, breaking up the beef with a wooden spoon.  Cook until no pink remains, about 8 minutes.

Add the tomato paste, stirring well to fully combine, and cook until shiny and rust colored, about 10 minutes.  Add the parsley (reserve some for garnish), canned tomatoes, milk, and white wine - add another teaspoon each of salt and pepper, lower the heat to a simmer.  Allow this to reduce into a thick sauce, about 20-30 minutes.

Bring a large pot of salted water a boil and cook the spaghetti, stirring often, until al dente.  Drain and add to the sauce and stir well to cover the pasta.  Serve piping hot and garnish with a touch more of parsley and grated Parmesan cheese.

Serves 8

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