Classic Italian Ragu

I’m traveling to Italy this week and feeling inspired by the classic dishes slow-cooked and packed with flavor... Pasta smothered with a rich, flavorful Ragu... Nothing quite like it! You’ll think you have flown to Italy for dinner... Super easy too.

Classic Italian Ragu

Yield: 6 – 8 servings

Ingredients:

2 1/2 pounds chuck steak or boneless pork shoulder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, halved
1 medium onion, quartered
3 carrots, washed and cut in chunks
3 stalks celery, washed and cut in thirds
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
2 tablespoons beef base
1 cup dry red wine
3 tablespoons balsamic vinegar
6 sprigs fresh thyme, de-stemmed
2 bay leaves
1/4 teaspoon red pepper flakes
1 stem fresh sage (~ 4 – 5 leaves), chopped
2 tablespoons fresh basil (~6 – 8 leaves), chopped
2 sprigs fresh rosemary, chopped
3 sprigs fresh parsley, chopped
Dash cayenne pepper, if desired
Salt & pepper to taste
1 bag tagliatelle or wide ribbon pasta

Garnish: Fresh shaved parmesan cheese, basil leaves

Equipment needed:

10-inch cast iron or stainless skillet
Tongs
4 – 5 quart slow-cooker (or Dutch oven)
Cutting board
Chef knife
Food processer
Rubber spatula
Liquid measuring cup
Measuring spoons
2 forks
Large serving spoon or ladle
Large 4 – 5 quart pot for pasta
Colander or strainer

Many Italian restaurants always feature a Ragu-style entrée. Slow-cooked into a rich meaty sauce that sticks so well to ribbon pasta too. So flavorful with a bit of zesty goodness! I couldn’t resist eating it right out of the pot as I shredded it. So how did I create this recipe? I was getting ready to travel to Italy this week and felt inspired to cook! Researched the classic meals of the region I am visiting and Ragu was listed as the food to be enjoyed. This recipe is super easy too...Kind of a compilation of numerous online recipes with my own special touch! Just brown the meat, chop a few items and then throw it all into the cooker or Dutch oven. Couldn’t be any easier... right? Well, let’s grab our stuff and get cookin’!

Italian dishes using wild boar are very common, but since I live in the midwest… beef or pork will have to do! The first steps are to sear the meat and prep the veggies. Begin by heating a cast iron or stainless-steel skillet over medium high heat for about 3 – 5 minutes, drizzled with about 2 tablespoons of olive oil. It needs to be good and hot to sear the chuck steak or pork and lock in all the juices and flavor. Sprinkle both sides of the meat with kosher salt and pepper and place on the skillet of about 3 minutes per side or until there is a light brown crust. Be careful of the sizzling, spitting fat and adjust the heat down a bit if needed. If using a Dutch oven this step can be down right in the pan. No need to dirty two pots! While the meat is searing, place the quartered onion, garlic, carrots, and celery into a food processor. No need to peel the carrots, just scrub them well. That way all the nutrients right under the skin won’t be lost. Pulse the veggies until well chopped into very small pieces, as shown above.

Next step is to load the slow cooker or Dutch oven. Turn the slow cooker onto high temperature and place the browned meat and vegetable mixture into the cooker. (If using a Dutch oven, add all the ingredients in with the meat.) Pour the crushed tomatoes and tomato paste on top and stir together with a rubber spatula. Add the red wine, beef soup base, bay leaves and red pepper flakes. Last but not least stir in the balsamic vinegar. This ingredient will add a zesty dimension to the sauce... so yummy!

Now it’s time to chop the fresh herbs! I still have some fresh herbs from my garden and this is the perfect recipe to showcase them! To chop the sage leaves, create a chiffonade by stacking and rolling the leaves, larger leaves on the bottom. Cut roll into thin slices or ribbons. Roll the basil the same as the sage, if the leaves are large enough. Otherwise, just stack them and finely chop. To prep the thyme and rosemary, carefully remove the leaves from the stems and roughly chop, as shown above. Remove the parsley leaves from their stems and finely chop, as well. Add all your herbs to the pot and stir well. Cover with a lid and set the timer on your cooker for 6 -8 hours. (Your Dutch oven can be placed over super low heat for 4 – 6 hours too.) You’re done. Sit back and relax until later... or if you’re like me there is a house to tidy up and clean too! Company’s coming!

After the meat has been simmering for hours and your house smells amazing, check to see if it is fork tender and able to shred. Using two forks, pull the steak apart until all of it is in fine shreds. I know it looks pretty liquidy, but the juices will be absorbed by the meat after shredding and create a wonderful sauce. Taste the sauce and add a little extra kosher salt and pepper as needed. At this time, if it’s almost time to eat...you can start the water to cook the pasta. Cook pasta until al dente or slightly chewy. Don’t overcook the ribbons of pasta or they will fall apart... not good meal appeal! Drain the pasta in a colander or strainer. Drizzle with a tablespoon or two of olive oil to prevent them sticking together into a big blob until serving.

This meal is the perfect meal for your family or gathering! Think of me in Italy as you serve up your Ragu with a garnish of shaved parmesan cheese and a leaf or two of basil... Looks like you’re at a restaurant, No? I usually serve a green salad, like my Mixed Green Salad with a bit of fruitiness and crusty garlic bread on the side. Maybe a nice glass red wine too... Enjoy!