RB's Ragu with Gnocci
This is a dead easy little favorite in the household - even the children will eat it!! I adapted it from one of the CIA's culinary teachings books on techniques - the addition of the cream at the end adds a wonderful luxury to it but is absolutely not necessary - my youngest is allergic to dairy so I just separate out a portion for me and the wife and add the cream to that!
3 slices pancetta (chopped into 1/4 inch pieces)
mirepoix (1/2 onion, 2 to 3 carrots, 2 to 3 celery stalks chopped into small pieces)
1/2 lb minced pork
1/2 lb minced beef
can of 6oz tomato paste
1/4 cup white wine
1/2 cup chicken stock
1/2 teaspoon grated nutmug
2 or 3 shitake mushrooms, 8oz sliced mushrooms (optional)
salt
pepper
1-2 Tbls Heavy (Double) Cream
1 pack of gnocci (or any other pasta of choice)
Cook the pancetta over medium high heat in a decent size high sided skillet until fat is rendered and pancetta starts to crisp - then throw in the mirepoix and stir to mix, lower heat to medium and keep stirring occasional to stop from burning but to get the onions nice and golden and the carrots and celery start to soften. Add the shitakes (if using), then add the beef and the pork and cook through. Using your spoon, push the mixture to one side of the pan, tilt it and pour out or ladel out the excess fat.
Return to the heat and add the tomato paste, mixing it well, so it starts to carmelize on the bottom of the pan. Add the white wine, scrape up all the good bits of fond from the bottom of the pan and cook off. Using a microplane grate the nutmeg intot the pan, add the chicken stock, and then the sliced mushrooms (if using) and reduce to a simmer to get rid of the excess liquid (about ten minutes usually). Remove from the heat and add the cream. Season with salt and pepper to taste. (Note - I usually add a bit of s&p with the mirepoix, but be careful with the salt because of the pancetta).
Meanwhile have a pan of water boiling and throw in the gnocci waiting till it starts trying to escape from the pan, then using a spider pull it out and into the ragu. If using other pasta, drain and add to the pan. Mix and serve.
3 slices pancetta (chopped into 1/4 inch pieces)
mirepoix (1/2 onion, 2 to 3 carrots, 2 to 3 celery stalks chopped into small pieces)
1/2 lb minced pork
1/2 lb minced beef
can of 6oz tomato paste
1/4 cup white wine
1/2 cup chicken stock
1/2 teaspoon grated nutmug
2 or 3 shitake mushrooms, 8oz sliced mushrooms (optional)
salt
pepper
1-2 Tbls Heavy (Double) Cream
1 pack of gnocci (or any other pasta of choice)
Cook the pancetta over medium high heat in a decent size high sided skillet until fat is rendered and pancetta starts to crisp - then throw in the mirepoix and stir to mix, lower heat to medium and keep stirring occasional to stop from burning but to get the onions nice and golden and the carrots and celery start to soften. Add the shitakes (if using), then add the beef and the pork and cook through. Using your spoon, push the mixture to one side of the pan, tilt it and pour out or ladel out the excess fat.
Return to the heat and add the tomato paste, mixing it well, so it starts to carmelize on the bottom of the pan. Add the white wine, scrape up all the good bits of fond from the bottom of the pan and cook off. Using a microplane grate the nutmeg intot the pan, add the chicken stock, and then the sliced mushrooms (if using) and reduce to a simmer to get rid of the excess liquid (about ten minutes usually). Remove from the heat and add the cream. Season with salt and pepper to taste. (Note - I usually add a bit of s&p with the mirepoix, but be careful with the salt because of the pancetta).
Meanwhile have a pan of water boiling and throw in the gnocci waiting till it starts trying to escape from the pan, then using a spider pull it out and into the ragu. If using other pasta, drain and add to the pan. Mix and serve.
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