This dish brings you into the heart of Tuscany with savory and delectable heartiness.
What you'll need: • A bottom-heavy saucepot • 1 large onion (diced) • 2 carrots (peeled and diced) • 2 stalks of celery (diced) • ½ lbs ground beef • 1 cup ground pork belly • ¼ cup concentrated tomato paste • 8 oz red wine • 6 oz whole milk • Beef stock (at least 2 quarts, enough to cover the meat) • Extra virgin olive oil • Salt and pepper • 2 bay leaves • 2 sprigs each of rosemary, sage, and thyme • 1 tbsp crushed juniper berries • Tagliatelle |
Instructions:
Place a bottom-heavy saucepot over medium heat and coat the bottom with olive oil. Add the meats and cook until fully browned. In a separate sauté pan coated with olive oil, cook the carrots, celery, and onion at medium heat until golden. Add your sautéed vegetables to the browned meat. Add the tomato concentrate. Cook at medium heat until the tomato coats the meat and vegetables and begins to caramelize. Add red wine and cook down until the wine and tomato coat the meat and vegetables, almost like a glaze. Make sure you scrape off all the meat along the saucepot. Cover the meat with beef stock, season with salt and pepper, and add the herbs and juniper berries. Cook for at least three hours, covered and on low heat, stirring occasionally. Add more beef stock only if necessary. Warm the milk and add to the ragout. Cook an additional 40-minutes. Adjust seasoning if necessary. This sauce is best when prepared one day ahead of time as the flavors will concentrate overnight. Serve with fresh tagliatelle and a sprinkle of parmesan cheese and a bottle of chianti. Belissima!
Source: “Monteverdi Tuscany's Taste of Tuscany Meat Ragout” Recipe. insider.com. N.p., 24 Jul. 2020. Web. 20 Jul. 2022 https://www.insider.com/guides/travel/recipes-from-hotel-chefs#monteverdi-tuscanys-taste-of-tuscany-meat-ragout-18
By Karen O'Brien
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