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Spinasse Ragu
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Prep Time:
25 minutes
25 minutes
Total Time:
5 hours
5 hours
Chef Jason Stratton loves using Muir Glen Tomatoes for a slow-cooked, flavorful and elegant Ragu at Cascina Spinasse Restaurant in Seattle.
Ingredients:
- 1 lb ground beef
- 1 lb ground pork
- 1/4 teaspoon ground black pepper
- 2 small onions, peeled and cut into large pieces
- 2 carrots, peeled and cut into large pieces
- 2 stalks celery, cut into large pieces
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon crushed dried rosemary leaves
- 1 can (14.5 oz) Muir Glen™ Organic or Meridian Ruby™ diced tomatoes, undrained
- 1 cup dry red wine
- 1 carton (32 oz) chicken broth
- 1/2 teaspoon ground nutmeg
Instructions:
- In a 4-quart Dutch oven, sauté beef and pork seasoned with salt and pepper over medium heat until fully cooked, stirring occasionally. Drain the excess fat in a colander set over a large bowl. Discard the fat and transfer the cooked meat to a separate large bowl; set aside.
- Place onions, carrots, celery, and garlic in a large food processor and pulse until finely chopped. In a Dutch oven, heat olive oil over medium heat, then add the chopped vegetables and rosemary. Sauté for about 15 minutes until the vegetables begin to brown.
- Combine tomatoes and reserved meat with the vegetables, and simmer for about 15 minutes until the tomatoes deepen in color. Pour in red wine and turn up the heat to medium-high. Cook for another 15 minutes or until the liquid is reduced by half. Pour in chicken broth, then reduce the heat to low and gently simmer for 3 to 4 hours, or until the meat is tender. Stir in nutmeg during the final minutes of cooking.