Blackout Ragu

1. 1

   In a large frying pan, crumble and brown the ground meats, breaking up large chunks with the back of a spoon. Drain the meat out of the fat and reserve the meat.

2. 2

   In a large, heavy bottomed pot or Dutch oven set over medium heat, add 1 tablespoon olive oil and the pancetta. Let the pancetta brown a little and render some fat, but not crisp.

3. 3

   Add the onion, celery, and carrot to the pot with the pancetta. Salt lightly and cook until the vegetables soften and onions become translucent.

4. 4

   Add the drained ground meat to the vegetables and pancetta and again break up any larger chunks of meat with the back of the spoon.

5. 5

   Add the wine to the pot, raise the heat to bring the mixture to a boil, and then lower and simmer for 2 to 3 minutes.

6. 6

   Add the tomato paste and bay leaf and cover pot contents with water by about an inch.

7. 7

   Continue to simmer for about three hours, adding more water if the mixture starts looking too dry. Taste for salt and pepper.

8. 8

   Remove the bay leaf and serve over cooked penne or tagliatelle with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.