Amante Ragu Recipe
Make Amante Ragu Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ragu
Pasta & Finish
Method
Ragu
- 1
Prepare aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter and let the butter melt. Add the diced onion, carrot, and celery. Sweat the vegetables, stirring occasionally, until softened and translucent, about 8–10 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- 2
Cook pancetta and browned meats
Add the chopped pancetta to the pot and cook until it begins to render fat and turn golden, about 4 minutes. Increase heat to medium-high. Add the ground beef, ground pork, and the sausage (remove casings first). Break the meat up with a wooden spoon and cook until it loses most of its pink and begins to brown, about 8–10 minutes. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper while browning.
- 3
Tomato paste and deglaze
Push the meat to one side, add the tomato paste to the cleared space and cook it for 2–3 minutes, stirring, until it darkens slightly—this concentrates flavor. Pour in the red wine to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by about half, 3–5 minutes.
- 4
- 5
Long simmer
Partially cover the pot and simmer gently for 1.5–2 hours, stirring every 15–20 minutes to prevent sticking. If the sauce looks too thick, add a few tablespoons of stock or water. If it becomes too thin, simmer uncovered for the last 20–30 minutes to reduce. Taste occasionally and adjust salt and pepper; total salt used for the sauce should be around 2 teaspoons but adjust to taste.
- 6
Finish the ragu
Remove and discard the bay leaves and thyme stems. Stir in the heavy cream (if using) and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper if needed. Simmer another 5 minutes to marry flavors. If you prefer a slightly smoother texture, you can use a spoon to break down any large tomato pieces or pulse briefly with an immersion blender (avoid pureeing completely—leave some texture).
Pasta & Finish
- 7
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions, reserving 1 cup of the starchy cooking water just before draining.
- 8
Combine pasta and ragu
Add the drained pasta directly to the simmering ragu pot (or transfer ragu to a large skillet). Toss the pasta with the sauce over low heat, adding reserved pasta water a little at a time to loosen and help the sauce cling—use about 1/2 to 3/4 cup as needed. Continue tossing for 1–2 minutes until pasta is evenly coated and the sauce is glossy.
- 9
Finish and serve
Remove from heat. Stir in the chopped parsley, half of the grated Parmigiano-Reggiano, and lemon zest if using. Taste and adjust seasoning. Plate the pasta, sprinkle with remaining cheese, and finish with an extra drizzle of olive oil if desired. Serve immediately.