italian essentials: beef, pork ragù sauce

How To Make italian essentials: beef, pork ragù sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a good saucepan, or heavy-bottomed pot like a Dutch oven. And, you will need a lid.
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  Step 3
  The Tomatoes If you are using fresh tomatoes you will need to remove the skins (blanching), and the seeds. The finished weight, after skinning and deseeding should be around 40 ounces. If you are using canned tomatoes use one large 28 ounce can, and one regular 14 ounce can, for total of 42 ounces… close enough. FYI: There are lots of good brands of canned tomatoes; however, if you want to spend a few more pennies, you might want to check out San Marzano, Cento, or Muir Glen. If you want something more economical, but great tasting, check out Hunts.
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  Step 4
  Gather your ingredients (mise en place).
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  Step 5
  Add the chopped bacon to a pot over medium heat.
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  Step 6
  Cook until it renders all of its fat and begins to crisp. Then, remove from the pot, and drain on paper towels.
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  Step 7
  You want enough bacon to produce about 2 – 3 tablespoons of grease.
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  Step 8
  Add the beef, in batches, to the pot with the bacon grease.
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  Step 9
  Cook until the beef is browned, then remove and add a bit more beef to the pot.
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  Step 10
  Keep the heat low enough that you do not burn the brown bits on the bottom of the pan… those are fonds, and we want them to flavor the Ragù.
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  Step 11
  If you crowd the pan with the beef, it will steam, not brown. So, take your time and work in batches.
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  Step 12
  Finish browning the beef, and then do the same for the pork.
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  Step 13
  Remove the remaining meat from the pot, reserve with the pork, and add the onions.
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  Step 14
  Cook until beginning to soften, and then add the garlic, about 3 – 4 minutes.
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  Step 15
  Cook until the garlic is fragrant, about 60 seconds.
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  Step 16
  Add the wine and stir for about 60 seconds.
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  Step 17
  Add the tomato paste.
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  Step 18
  Stir to combine and let cook for about 2 minutes.
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  Step 19
  Add the basil and oregano.
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  Step 20
  Allow to cook for about 1 minute.
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  Step 21
  While the sauce is cooking, place the tomatoes into a food processor, fitted with an S-blade, and blend until blended but not pureed.
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  Step 22
  Add the tomatoes to the pot.
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  Step 23
  Stir together and lower the heat.
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  Step 24
  Place the lid, slightly askew, on the top, and allow to simmer for 30 minutes, stirring occasionally.
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  Step 25
  Add the reserved meat, and cook at a slow simmer, uncovered, for about 1 hour.
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  Step 26
  While the sauce is simmering, season with salt and pepper… just a bit at a time.
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  Step 27
  Remove the meat, and reserve for another recipe.
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  Step 28
  PLATE/PRESENT
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  Step 29
  Serve over pasta, or wherever you choose. Enjoy.
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  Step 30
  Keep the faith and keep cooking.
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