Butcher's Ragù with Fusilli - Mario Batali

Name: Butcher's Ragù with Fusilli - Mario Batali
Yield: 8
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

Butcher's Ragù with Fusilli - Mario Batali was pinched from <a href="http://www.foodandwine.com/recipes/butchers-ragu-with-fusilli" target="_blank">www.foodandwine.com.</a>

"At Eataly's pasta and pizza counter, Mario Batali's team serves three different pasta shapes with a choice of about five different sauces ("made by some crazy dudes," says Batali). For the first time ever, he's going to let his customers match the sauce with the pasta shape. This sauce, an ever-so-slightly creamy ragù made with ground beef, pancetta and ham, is flavored with tomato paste instead of canned tomatoes...."

INGREDIENTS

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1/4 cup plus 1 tablespoon extra-virgin olive oil

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1 medium carrot, cut into 1/4-inch dice

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1 medium celery rib, cut into 1/4-inch dice

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1 medium onion, finely diced

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1 garlic clove, thinly sliced

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4 ounces thickly sliced pancetta, cut into 1/4-inch dice

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1 pound ground beef

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1/4 cup tomato paste

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1/2 pound thickly sliced baked ham, cut into 1/4-inch dice

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1 cup milk

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1 cup dry white wine

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1 cup water

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Salt and freshly ground black pepper

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1 1/2 pounds fusilli

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Freshly grated pecorino, for serving

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