I absolutely LOVE ragu sauces over pasta, and this was one of the best yet! I believe it's the addition of the bones that add so much flavor.
This recipe is adapted from La Cucina Italiana magazine, which I subscribe to.
- 1 (28 oz) can diced tomatoes
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 small onion, roughly chopped
- 2 (2 to 3" long) beef bones (ask at the butcher counter)
- 3 T extra-virgin olive oil
- 1 lb ground pork
- 1/4 cup dry white wine
- 1 t sea salt
- pinch freshly grated nutmeg
- pinch ground cloves
- 1 lb fettucini or spaghetti
- freshly grated Parmesan cheese for serving
In a large heavy saucepan, heat oil over medium heat til hot but not smoking; add celery, carrot and onion; reduce heat to low and cook, stirring frequently, til vegetables are softened, about 10 minutes.
Add beef bones and pork. Increase heat to high and cook, stirring frequently with a wooden spoon and breaking meat up into very small bits, til meat begins to brown, about 10 minutes, then add wine, salt, nutmeg and clove. Cook, stirring, 1 minute.
Add reserved tomatoes and 3/4 cup water. Cook ragù at the barest simmer, stirring occasionally, til meat is very tender and sauce is thick, about 2 hours. Remove beef bones.
Meanwhile, cook pasta in a large pot of boiling salted water til al dente; drain and toss with ragù.
Serve cheese on top.
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