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Ragu Recipe

Inspired by Dolce

Time1h 30m

Serves4

wagyu and pork ragu | tagliatelle | garlic | parsley | tomato | grana padano

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Ingredients

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Ragu Ingredients

1 1/8 lb (500 g) Wagyu beef, ground

1 1/8 lb (500 g) Pork shoulder, ground

2 tbs olive oil

1 cups Onion, finely chopped

4 tsp Garlic, minced

1 cups Carrot, finely chopped

1 cups Celery, finely chopped

1 3/4 lb (800 g) Canned tomatoes, crushed

1.06 cup (250 ml) Red wine

1 cups Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

14 1/8 oz (400 g) tagliatelle pasta

3 1/2 oz (100 g) Grana Padano cheese, grated

Method

Cooking Directions

1

Prepare the Ragu

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

2

Add the minced garlic and cook for an additional minute until fragrant.

3

Increase the heat to medium-high and add the ground wagyu beef and pork shoulder. Cook until browned, breaking the meat up with a wooden spoon, about 8-10 minutes.

4

Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

5

Stir in the crushed tomatoes, salt, and black pepper. Reduce the heat to low and let the ragu simmer for at least 1 hour, stirring occasionally.

6

Cook the Pasta

While the ragu is simmering, bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente.

7

Drain the pasta, reserving a little pasta water.

8

Combine and Serve

Add the cooked tagliatelle to the ragu, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water.

9

Serve topped with fresh parsley and grated Grana Padano cheese.