Name: Pasta with Tuscan White Wine Ragu
Ingredients: 6 ounces ground beef; 6 ounces ground sausage; 2 ounces diced pancetta; 2 tablespoons Secolari Arbosana Olive Oil; 1 large sweet onion (finely diced); 2 stalks celery (finely diced); 2 carrots (finely diced); 2 large garlic cloves (minced); Secolari Roasted Garlic Sea Salt; 1 cup dry white wine; 1 cup italian tomato puree; 1 pound short pasta; grated romano or parmesan cheese; fresh italian parsley (minced)

Pasta with Tuscan White Wine Ragu

Print Recipe

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

6 ounces ground beef
6 ounces ground sausage
2 ounces diced pancetta
2 tablespoons Secolari Arbosana Olive Oil
1 large sweet onion finely diced
2 stalks celery finely diced
2 carrots finely diced
2 large garlic cloves minced
Secolari Roasted Garlic Sea Salt
1 cup dry white wine
1 cup italian tomato puree
1 pound short pasta
grated romano or parmesan cheese
fresh italian parsley minced

Instructions

Place the meats in a glass bowl and add wine. Crumble and mix the meat with your fingertips until moistened with the wine. Let marinade about 30 minutes.
In a large heavy bottom saucepan, add the oil and pancetta. Cook on medium heat for 2-3 minutes or until crisp. Add the ground beef in wine and brown in the pan for 6-8 minutes making sure that all the meat begins releasing its juices and all of the liquid has disappeared. Sauté until just golden.
Next, stir in the diced onion, sauté for 4-5 minutes or until softened. Add the garlic and cook for a minute stirring often. Add the diced celery and carrots and cook about 5 minutes, stirring often. Season with salt and pepper. Once everything has sautéed, add the tomato sauce. Bring to a quick boil and lower the heat to simmer. Cover and cook about 20-25 minutes. Before removing from stove, taste for seasoning and adjust if needed.
Cook pasta according to package direction, strain and place in pan with sauce. Stir well, top with grated cheese and parsley.