Butcher'S Ragù With Fusilli Recipe

Name: Butcher'S Ragù With Fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 medium carrot, cut into 1/4-inch dice; 1 medium celery rib, cut into 1/4-inch dice; 1 medium onion, finely diced; 1 garlic clove, thinly sliced; 4 ounces thickly sliced pancetta, cut into 1/4-inch dice; 1 pound ground beef; 1/4 cup tomato paste; 1/2 pound thickly sliced baked ham, cut into 1/4-inch dice; 1 cup milk; 1 cup dry white wine; 1 cup water; Salt and freshly ground black pepper; 1 1/2 pounds fusilli; Freshly grated pecorino, for serving

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium carrot, cut into 1/4-inch dice
1 medium celery rib, cut into 1/4-inch dice
1 medium onion, finely diced
1 garlic clove, thinly sliced
4 ounces thickly sliced pancetta, cut into 1/4-inch dice
1 pound ground beef
1/4 cup tomato paste
1/2 pound thickly sliced baked ham, cut into 1/4-inch dice
1 cup milk
1 cup dry white wine
1 cup water
Salt and freshly ground black pepper
1 1/2 pounds fusilli
Freshly grated pecorino, for serving

1
In a large enameled cast-iron casserole, heat the olive oil. Add the carrot, celery, onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the pancetta and ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust-colored, about 10 minutes.
2
Add the diced ham, milk, white wine and water to the casserole and simmer the ragu over moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour and 15 minutes. Season the ragu with salt and pepper.
3
In a large pot of boiling salted water, cook the fusilli, stirring often, until al dente. Drain the fusilli and add it to the sauce. Stir well to coat the pasta. Transfer the pasta to shallow bowls and serve right away, passing grated pecorino at the table.

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil, 1 medium carrot, cut into 1/4-inch dice, 1 medium celery rib, cut into 1/4-inch dice, 1 medium onion, finely diced, and more.

Yes, Butcher'S Ragù With Fusilli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butcher'S Ragù With Fusilli

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