Recipe information
beef & pork ragu, organic tomato, basil, parmesan
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Main Ingredients
Cooking Instructions
1. Prepare the Ragu
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Brown the Meat
Add the ground beef and pork to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through, about 8-10 minutes.
3. Deglaze with Wine
Pour in the red wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes until the wine reduces slightly.
4. Add Tomatoes and Simmer
Stir in the organic canned tomatoes, salt, and black pepper. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
5. Cook the Pasta
While the ragu simmers, cook the lumache pasta according to package instructions until al dente. Drain and set aside.
6. Combine Pasta and Ragu
Add the cooked lumache pasta to the ragu, tossing to combine. Add the chopped basil and mix well.
7. Serve
Plate the pasta and ragu mixture, and top with grated Parmesan cheese. Garnish with additional basil if desired.