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olive oil butter pancetta carrot stalks celery yellow onion ground beef milk nutmeg white wine tomato paste butter
Viewed: 35 - Published at: 2 years agoIngredients
- 3 tbsp olive oil
- 1 tbsp butter
- 1 ounce pancetta
- 1 large carrot
- 2 small stalks celery
- 1 medium yellow onion
- 1 1/4 lb. ground beef
- 1 c milk
- 1/8 teaspoon freshly grated nutmeg
- 1 c white wine
- 4 tbsp tomato paste, diluted with 2 c veal stock
- more butter & grated/shredded parmigiano-reggiano cheese, for serving
Method
- 1. browning the ragu base: heat the oil/butter and pancetta over medium-low heat. raise the heat to medium, stir in the chopped vegetables, and saute 3 minutes, or until the onion is translucent. keeping the heat at medium, add the ground meat. immediately add a large pinch of salt and some freshly ground pepper. cook, stirring frequently, 5 to 7 minutes, or until the meat is medium brown and almost, but not quite, crisp. take care not to let the meat become overly brown or hard.
- 2. milk reduction: add the milk. stir to combine. lower the heat to low. do not cover completely. let come to a gentle simmer and reduce the liquid until it is mostly gone. stir regularly.
- 3. after this reduction, add the freshly grated nutmeg.
- 4. wine reduction: repeat the reduction process with the wine.
- 5. tomato & stock reduction: again, repeat the reduction with the diluted tomato paste.
- 6. finish by adding salt and ground pepper to taste. the final consistency will be that of a rather thick soup.
