Pork & Veal Ragu
A traditional Italian ragu is generally made with whole cuts of meat that are braised for several hours and then used in a dish with pasta and tomatoes. A bolognese is usually made of smaller cuts of meat. Because I’m making a bastardized version here, I’m choosing to call this one a ragu. Whatever you call it, it is rich, delicious, and comforting when served over a broad pasta like fettucine, linguine or pappardelle. It clings to the noodles and coats your mouth with amazing flavors. Oh, and if there are any leftovers, it freezes very well. Comfort on a plate, served up with love.
Servings Prep Time
6-8people 30minutes
Cook Time
1 1/2hours
Servings Prep Time
6-8people 30minutes
Cook Time
1 1/2hours
Ingredients
Instructions
  1. Chop the vegetables to equal size. This will ensure that they cook evenly.
  2. Heat olive oil over medium high heat in large Dutch oven or heavy pot. Saute pancetta until it begins to brown, about 2 minutes.
  3. Lower temperature to medium. Add vegetables, salt & pepper, and thyme to pot and stir until the veggies begin to soften, about 10 minutes.
  4. Add the chopped garlic and stir until fragrant, about 2 minutes.
  5. Add the chopped tomatoes, and stir until they begin to soften, about 5 minutes.
  6. Add the ground pork and veal. Stir until browned and the meat is broken up into small pieces.
  7. Add the tomato paste, and stir to incorporate.
  8. Pour the white wine into the mixture, and stir until it evaporates by half, about 2 minutes. (so I may have finished the rest of the wine in the glass…)
  9. Pour crushed tomatoes into pot, and stir to incorporate.
  10. Add the red wine, sugar, red wine vinegar, and crushed red pepper. Stir to make sure it’s all incorporated well. Lower heat to simmer and cook, uncovered, for 40-50 minutes, stirring every 10 minutes to prevent sticking.
  11. In the last 5 minutes of cooking, add the 1/2 cup of half & half to ragu.
  12. Stir until the sauce has a creamy consistency.
  13. In the meantime, cook pasta per package instructions until al dente. Drain and toss with a little olive oil to avoid sticking. Serve and top with a generous spoonful of ragu, Parmesan cheese, and fresh basil.
Recipe Notes

If you read this recipe and thought “that takes a long time to make!”, you’re right.  But the result is so luxurious and delicious, you won’t mind the TLC required to get this result.  It is made a heck of a lot easier when I use my big red pot.  Yeah, yeah, you’ve heard me espouse the benefits of my well-loved and often-used Dutch oven, but I’m going to give it another shout-out.  My 6 qt. Martha Stewart Cast Iron Dutch Oven is PERFECT for long-simmering dishes like this one.  I got it as a gift from my husband several years ago, and it never disappoints in even cooking and heat distribution, and cleans up in a snap.  Extra points in that category!

Also, if you object to veal (we’ve had this discussion previously when I made meatballs awhile back), feel free to substitute beef.  The pasta can be any pasta you have on hand; it’s just that the flat-noodled pastas hold the sauce better than thinner pastas that can be overcome with the weight of the sauce.

And of course, no comfort-filled pasta dish like this Pork & Veal Ragu should be served without an equally comforting glass of wine.  I chose a Rosso from VJB Vineyards, which is out of the Sonoma Valley.  This is also the wine I used in the sauce, so it stands to reason I’d drink the wine with the dish. No need to waste an open bottle, right?

This blend of Zinfandel, Barbera & Cabernet Sauvignon offers the heft to stand up to the bold flavors of the ragu, but provides a beautiful, dry finish that makes you reach for just a little bit more after dinner, too.  Can’t get your hands on this particular wine?  Ask your local wine shop for a similar blend and see what you think of this marriage of 3 of the great red wine grapes.