Equipment
- Dutch Over
Ingredients
- 10 oz Tagliatelle Pasta
- 1 T Oil
- ½ Onion, minced
- 2 Carrots, minced
- 1 Celery, minced
- ½ lb Ground Beef
- ½ lb Ground Pork
- 2 Cloves Garlic, minced
- 15 oz Fire-Roasted Tomatoes
- 2 T Tomato Paste
- 1 C Red Wine (pinot noir)
- 2-3 C Beef Broth
- ½ t Red Pepper Flakes
- Salt and Pepper
- Shredded Parmesan
Instructions
- In a Dutch Oven, add the oil and cook the veggies until soft. Then add the meat, break apart and cook for 5 minutes
- Add the garlic and the red wine and reduce by half.
- Puree the diced tomatoes and add along with the tomato paste, beef broth, salt and pepper. Bring to a simmer and then cover and slow cook for 2 hours
- Boil your noodles in water with a little salt, until al dente. Then add into the ragu mixture. Plate and top off with freshly shredded parmesan
- Enjoy!
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