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Homestyle Tuscan Ragu

Homestyle Tuscan Ragu


  • 3 tbsp. EVOO

  • 1 carrot, minced

  • 1 stalk celery, minced

  • 1 onion, minced

  • 2 tbsp. fresh rosemary, minced

  • 1 tbsp. fresh sage leaves, sliced, or 1 tsp. dried

  • 2 tsp. grated lemon zest

  • 1 lb. ground veal

  • 1 lb. ground pork

  • 2 tbsp. tomato paste

  • 2 cloves garlic, grated or chopped

  • ⅛ tsp. grated nutmeg

  • 1 tsp. white pepper or fine black pepper

  • 1 cup white wine

  • 1 cup whole milk

  • 1 ½ cups chicken stock

  • 12 oz. Fresh Pasta with Egg (from 1 recipe)

  • 1 cup shredded Parmesan

  • Chopped fresh parsley


  • Step 1

    Heat oil in a large, deep skillet over medium-low and add the carrot, celery, onion, rosemary, sage, lemon zest, and a pinch of salt. Cook slowly to release the juices but don't brown, 12 to 15 minutes. If any browning begins, add a bit of water, stir, and let it evaporate. Add the veal and pork; increase heat to medium-high, break up meat with a wooden spoon, and stir occasionally until lightly browned, 12 to 15 minutes. Add the tomato paste, garlic, nutmeg, and pepper; stir for another minute, then pour in the wine and let cook until it's reduced to 1/2 cup. Add the milk and bring to a boil, then stir in the stock and drop heat to the lowest possible setting. Simmer for 1 hour, uncovered, stirring occasionally, until the sauce is rich and thick and has a sweet finish. Add water as needed to keep the sauce from sticking or browning.

  • Step 2

    Bring a large pot of water to a boil over medium-high heat. Once boiling, reduce heat a bit so the water is at a low rolling boil, then season with salt. Add the pasta and cook until al dente, a couple of minutes. Reserve 1 cup of the pasta cooking water. Drain pasta.

  • Step 3

    Transfer 1 1/2 cups of the ragu to a large heatproof bowl. Stir the Parmesan and 1/2 cup of the pasta cooking water into the ragu in the skillet; cook over medium-high heat, stirring constantly, until cheese has melted and ragu is slightly creamy. Add the cooked pasta and toss until coated, stirring in more pasta water as needed. Transfer to a platter or warm plates. Top with the remaining ragu and garnish with parsley.