Pasta al Ragù

Pasta al Ragù is a dish that embodies the heart and soul of Italian cuisine. This recipe, learned from the skilled hands of Florentine chef Benedetta Vitali, brings together coarsely ground meats, aromatic vegetables, and a symphony of flavors to create a rich and hearty meat sauce, or ragù. The careful process of browning the ingredients, particularly the soffritto, forms the foundation of this dish’s exquisite taste. The ragù simmers gently, allowing the flavors to meld and the meat to become tender, resulting in a sauce that captures the essence of Tuscan gastronomy. Whether tossed with tagliatelle, penne, or rigatoni, this Pasta al Ragù promises to transport you to the sun-soaked hills of Italy with every bite.

INGREDIENTS:

• Extra-virgin olive oil
• 1 pound coarsely ground beef chuck
• 1 pound coarsely ground pork shoulder
• 2 medium yellow onions, minced
• 1 large carrot, minced
• 2 large celery stalks, minced
• 1 1/2 cups dry red wine
• 2 cups Chicken or Beef Stock (page 271) or water
• 2 cups whole milk
• 2 bay leaves
• 1 strip of lemon zest (1-inch by 3-inch)
• 1 strip of orange zest (1-inch by 3-inch)
• 1/2-inch piece cinnamon stick
• 5 tablespoons tomato paste
• Optional: Parmesan rind
• Whole nutmeg
• Salt
• Freshly ground black pepper
• 1 pound tagliatelle, penne, or rigatoni
• 4 tablespoons butter
• Freshly grated Parmesan, for serving

PREPARATIONS:

1. Crumble beef and pork into walnut-size pieces.
2. Mince onions, carrot, and celery.
3. Grate lemon and orange zest.
4. Grate whole nutmeg.
5. Cook pasta until al dente.
6. Prepare butter and Parmesan for serving.

YIELD:

• About 7 cups of ragù sauce

SPECIAL INSTRUCTIONS:

• Take your time with browning the soffritto and meat to achieve the rich flavors.
• Use a food processor for chopping vegetables if desired.

TIPS:

• Reserve pasta cooking water for adjusting sauce consistency.
• Experiment with variations to create unique flavors.

INSTRUCTIONS:

1. Heat olive oil in a large Dutch oven over high heat. Brown beef and pork separately, then transfer to a bowl.
2. Add more olive oil to the pot and cook minced onions, carrots, and celery until deep brown, about 25 to 30 minutes.
3. Return meat to the pot, add wine, and scrape up browned bits. Add stock, milk, bay leaves, zests, cinnamon, tomato paste, Parmesan rind, and grated nutmeg. Season with salt and pepper.
4. Bring to a boil, then simmer over low heat. Taste and adjust flavors.
5. Continue simmering over the lowest heat, skimming fat and stirring occasionally, until meat is tender and flavors melded, about 1 1/2 to 2 hours. Skim fat and remove aromatic ingredients.
6. Toss 2 cups of ragù with cooked pasta and butter for 4 servings.
7. Serve with freshly grated Parmesan.

NUTRITIONAL INFORMATION PER SERVING:

• Servings: 4
• Calories: 575 calories (Calories may vary based on serving size and specific ingredients used.)

VARIATIONS:

• Poultry Ragù: Use 4 pounds of whole legs (duck, turkey, or chicken). Shred cooked meat and skin, discard bones and gristle. Prepare soffritto as directed, adding sliced garlic after browning. Substitute white wine, add herbs and spices, and adjust simmering time.
• Sausage Ragù: Replace beef and pork with 2 pounds of Italian sausage. Add sliced garlic, diced canned tomatoes, oregano, and red pepper flakes to the soffritto. Adjust ingredients and simmering time.

In conclusion, Pasta al Ragù is a masterpiece of Italian cuisine, a culinary journey that captures the essence of Tuscany in every bite. The dedication to browning the ingredients, the careful balance of flavors, and the tenderizing process of simmering result in a sauce that’s both comforting and exhilarating. Whether enjoyed with tagliatelle, penne, or rigatoni, this dish brings the warmth and richness of Italian tradition to your table. It’s a celebration of simplicity, a symphony of tastes, and a reminder that the finest dishes often require patience, attention, and love.