CASA RAGÙ WITH RIGATONI

Ragù is a meat-based sauce that is commonly served over pasta. I like serving it over rigatoni. Ragù was created by Alberto Alvisi in the 18th century. This pasta sauce would also be great in lasagne. This would be more of a southern Italian pasta dish, not a Bolognese style dish. I think of it more as an Italian-American dish.

2 ½ to 3 lbs lean ground beef

5 links Italian sausage, removed from casings

2 T avocado oil or olive oil

1 large yellow onion, diced

3 cloves garlic, minced

2 28-oz cans San Marzano crushed tomatoes

1 6-oz can tomato paste

1 cup dry red wine

1 t freeze-dried or fresh oregano

1 T sugar 

1 t kosher or sea salt

1 t freshly ground black pepper

½ t red pepper flakes

1 3-inch piece of Parmigiano-Reggiano rind (optional)

8 basil leaves, chopped

Basil leaves, for garnish

Parmigiano-Reggiano, grated

In a large pot or Dutch oven, add the ground beef, in two or three batches, and brown.

Remove the ground beef with a slotted spoon into a large bowl and set aside.

Add the Italian sausage and brown while breaking it up with a wooden spoon.

Remove with a slotted spoon to the bowl with the browned meat and set aside.

Discard any grease in the pan and add the oil.

Add the onions and slowly cook 10 minutes.

Add the garlic and cook another minute.

Return the meat to the pot, and add the rest of the ingredients and slowly simmer for 1 ½ hours, partially covered or with a splatter screen over the pot, until the sauce has thickened and all the flavors have blended. 

If sauce becomes too thick add a cup of the pasta cooking water.

Boil pasta in salted water until al dente. Drain and pour the pasta back into the pot that you cooked the pasta in.. 

Add a ladle or two of sauce and mix.

Divide among warm pasta bowls and add a little more sauce. Sprinkle with grated Parmigiano-Reggiano cheese and garnish with a few basil leaves.