After a 3-day pasta bonanza it is time to move on away from pasta.
We made this dish with a ragù the way it is prepared in Bologna, Italy. In one of the city's restaurants.
No broth, no milk, no butter and no grated cheese. A very spartan ragù. Not even the traditional tagliatelle.
But with peas and rigatoni. A combination with peas is getting more common the last decade or so.
INGREDIENTS:
– 300 g of pork, diced and minced
– 300 g of beef, diced and minced
– 300 g of peas
– 100 g of pancetta, diced
– 1 can of canned tomatoes, 400 g
– 1 TBS of tomato paste
– 1 glass of red wine
– 1 celery stalk, finely diced
– 1 yellow onion, finely diced
– 1 carrot, finely diced
– 2 TBS of olive oil
– water
– salt and cracked black pepper
PREPARATION:
– olive oil in the pot, add the diced vegetables (your soffritto), fry over low heat for 20-25 minutes, don't let them burn, add the pancetta, fry it until it gets crispy but not burned, deglaze with wine, when the wine evaporates add the pork and the beef, turn the heat up, add canned tomatoes and the paste, add water, season with salt and black pepper, when it comes up to a boil lower the heat and cook on moderate/low heat for 4 hours, put the lid on, stir occasionally so it doesn't stick to the bottom of your pot, it will reduce slowly until you are left with a dark-colored thick ragù
– pasta was cooked in a separate pot of salted water together with the peas
– all three elements were then combined. Loosen up with a bit of pasta cooking water if needed
A dream of a dish in our opinion. We think the addition of peas lifts it up even further.
😋
by One-Loss-6497