Spagetti Ragu
Rich pork-beef ragu with pancetta, equal-part onion-carrot-celery base, red wine, tomato puree, and stock tossed with spaghetti. Plate with a pasta stick/twirl for height.
Product list ingredients
- ground beef
- minced pork
- pancetta
- onions
- carrots
- parmesan
- spaghetti
- oregano
- rosemary
- bay leaf
- tomato paste
- vegetable stock
- red wine
- celery
Ingredients
Ragu:
- •1 onion, finely chopped
- •1 carrot, finely chopped (equal part to onion and celery)
- •1 stick celery, finely chopped (equal part to onion and carrot)
- •100g pancetta, finely chopped
- •2 tbsp unsalted butter
- •1 splash olive oil
- •250g minced pork
- •250g ground beef
- •150ml red wine
- •3 heaped tbsp tomato paste (really full tablespoons)
- •200ml chicken or vegetable stock
- •1 fresh bay leaf
- •2 sprigs fresh oregano
- •1 sprig fresh rosemary
- •300g dried spaghetti
Finish:
- •Parmesan, to finish
- •Sea salt and black pepper, to taste
- •Extra virgin olive oil, to finish
Directions
Ragu:
Finely chop onion, carrot, celery, and pancetta. In a large pan over medium heat, melt butter with a splash of olive oil. Fry pancetta with carrot first to start rendering fat, then add onion and celery; cook about 10 minutes until softened.
Add minced pork and beef and cook about 5 minutes, breaking it up until lightly browned and moisture has mostly evaporated. Pour in red wine and reduce, then stir in 3 heaped tablespoons tomato paste and cook briefly. Add stock, bay leaf, and most chopped oregano, bring to boil, cover, and simmer gently around 45 minutes until thick.
Cook spaghetti in salted boiling water until al dente.
Finish:
Season ragu with salt and pepper and remove bay leaf. Toss pasta with sauce and a splash of pasta water until glossy. Plate by twirling with a pasta stick/fork for height, then finish with parmesan, extra virgin olive oil, reserved oregano, and rosemary.
Photos from the process.
