italian essentials: beef, pork ragù sauce

How To Make italian essentials: beef, pork ragù sauce

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  PREP/PREPARE
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  You will need a good saucepan, or heavy-bottomed pot like a Dutch oven. And, you will need a lid.
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  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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  Gather your ingredients (mise en place).
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  Add the chopped bacon to a pot over medium heat.
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  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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  You want enough bacon to produce about 2 – 3 tablespoons of grease.
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  Add the beef, in batches, to the pot with the bacon grease.
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  Cook until the beef is browned, then remove and add a bit more beef to the pot.
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  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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  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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  Finish browning the beef, and then do the same for the pork.
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  Remove the remaining meat from the pot, reserve with the pork, and add the onions.
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  Cook until beginning to soften, and then add the garlic, about 3 – 4 minutes.
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  Cook until the garlic is fragrant, about 60 seconds.
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  Add the wine and stir for about 60 seconds.
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  Add the tomato paste.
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  Stir to combine and let cook for about 2 minutes.
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  Add the basil and oregano.
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  Allow to cook for about 1 minute.
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  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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  Add the tomatoes to the pot.
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  Stir together and lower the heat.
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  Place the lid, slightly askew, on the top, and allow to simmer for 30 minutes, stirring occasionally.
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  Add the reserved meat, and cook at a slow simmer, uncovered, for about 1 hour.
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  While the sauce is simmering, season with salt and pepper… just a bit at a time.
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  Remove the meat, and reserve for another recipe.
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  PLATE/PRESENT
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  Serve over pasta, or wherever you choose. Enjoy.
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  Keep the faith and keep cooking.
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