Traditional Ragu (Interpreted By The Wife Of A Roman)

• 2 tablespoons olive oil
• 1 carrot, minced
• 1 stalk of celery, minced
• 1 onion, minced
• 1 shallot, minced
• 1 clove of garlic, minced
• 1/2 pound ground beef
• 3/4 pound ground pork
• 1 bay leaf
• 1 pinch of dried mushrooms, minced or crushed
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 liters water (or stock)
• zest of half of a lemon
• 1/2 teaspoon truffle oil
• 1 sprig thyme, leaves stripped
• 1 pound dry pasta(gnocchi or ridged pasta like penne rigate), cooked, pasta water reserved
• parmigiano reggiano to serve

1. Heat olive oil on medium heat in a large pot.
2. Add, carrot, celery, onion, shallot and garlic to pot. Lightly salt and saute until beginning to caramelize and soften.
3. Push sauteed vegetables to the sides of the pot. Increase the heat to medium-high and add each of the ground meats. Brown meat.
4. Add, bay leaf, mushrooms, tomato paste, red wine and water. Salt and bring to simmer. Bring heat down to low and cover.
5. Allow to slowly cook, covered, over low heat for several hours. A four hour minimum is best for ragu. Stir occasionally to prevent burning.
6. When ready to serve and the ragu has thickened, add lemon zest, thyme and truffle oil.
7. To serve, cook pasta(ridged pasta is best - or gnocchi) and save 1/2 cup pasta water and add to ragu. Bring ragu back up to simmer. Add cooked pasta, allow sauce to thicken, but do not over cook. Serve, topped with parmigiano reggiano cheese.

olive oil, carrot, celery, onion, shallot, clove of garlic, ground beef, ground pork, bay leaf, mushrooms, tomato paste, red wine, liters water, zest of half of a lemon, truffle oil, thyme, rigate, parmigiano reggiano

Taken from food52.com/recipes/24399-traditional-ragu-interpreted-by-the-wife-of-a-roman (may not work)