Recipe: Meat Sauce (Ragu di Carne, Tuscan)

MEAT SAUCE (RAGU DI CARNE)


1 large yellow onion, chopped fine
2 stalks celery, chopped fine
1 medium carrot, chopped fine
4 cloves garlic, chopped fine
1/4 cup extra-virgin olive oil
1/2 pound ground pork
1/2 pound ground beef
1/2 pound ground veal
4 thin slices pancetta, chopped
4 thin slices prosciutto, chopped
2 cups white or red wine
1 (28 ounce) can whole Italian tomatoes, drained
1 cup crushed canned tomatoes
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice or a dash each of grated nutmeg, ground cloves, and ground cinnamon
Hot cooked tordelli or meat ravioli (for serving)
Freshly grated Parmigiano-Reggiano cheese (for serving)

In a large saucepan, saute the onion, celery, carrot, and garlic in the olive oil over medium heat until the mixture is tender and translucent, about 15 minutes. Just before the mixture begins to color, add the pork, beef, veal, pancetta, and prosciutto. Continue cooking until the meat is browned, about 8 or 9 minutes.

Add the wine, and raise the heat to reduce the liquid. Cook for 5 to 10 minutes. Add the tomatoes and cook, covered, over medium-low heat for about 50 minutes. Add the water, salt, red pepper flakes, black pepper, and spices and cook for another 50 minutes, until the sauce is thick and flavorful. (Check occasionally to make sure the sauce isn't drying out. If it is, add a bit more water.)

Drain the cooked tordelli, mix them with the meat sauce, and serve with grated It Parmigiano-Reggiano cheese.

Makes 10-12 cups
Source: Diary of a Tuscan Chef by Cesare Casella and Eileen Daspin