Butcher's Ragu With Fusilli

I heart pasta! This recipe for Butcher's Ragu with Fusilli is from Mario Batail, and I came across the recipe in Food & Wine October 2010 issue. The sauce is a slightly creamy ragu, made with ground beef, pancetta and ham. It is the ultimate comfort food on a cold fall night. It does take some time to make, so it might be the perfect Sunday meal to fix. Enjoy!

Butcher's Ragu With Fusilli

Ingredients:

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium carrot, cut into 1/4 inch dice

1 medium celery rib, cut into 1/4 inch dice

1 medium onion, finely diced

1 garlic clove, thinly sliced

4 ounces thickly sliced pancetta, cut into 1/4 inch dice

1 pound ground beef

1/4 cup tomato paste

1/2 pound thickly sliced baked ham, cut into 1/4 inch dice

1 cup milk

1 cup dry white whine

1 cup water

salt and freshly ground black pepper

1 1/2 pounds fusilli pasta

1. In a large cast iron casserole heat the olive oil. Add the carrot, celery, onion, and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the pancetta and ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust colored, about 10 minutes.

2. Add the diced ham, milk, white whine and water to the casserole and simmer the ragu over moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour and 15 minutes. Season the ragu with salt and pepper.
3. In a large pot of boiling salted water, cook the fusilli, stirring often until al dente. Drain the pasta and add it to the sauce. Stir well to coat the pasta. Transfer the pasta to plates or shallow bowls and serve right away. Top with freshly grated parmesan cheese.

The ragu can be refrigerated up to 3 days. Reheat gently.

Butcher's Ragu With Fusilli