This takes super long to make.
Really it’s almost unreasonable.
But it’s worth it. So you know.
So plan ahead, and don’t think, oh yeah I’ll just whip this up for dinner!
BECAUSE YOU WILL NOT BE ABLE TO.
Look at all this WORK.
Ok actually it takes about three hours to prepare but it’s crazy simple.
You just need some time and you will have a rich, spicy, decadent meat sauce that can last you for days. Or you know, a week if only one person it eating it.
2 Tbsps olive oil
2 medium yellow onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
500 g ground beef
3 Johnsonville pork sausages, casings removed, crumbled
1 packet of back bacon
1 cup dry red wine (Syrah or Shiraz is recommended)
2 1/2 cups chicken stock, divided
4 Tbsps tomato paste
Freshly ground black pepper
1 cup milk
1 packet pasta of your choice, I used fusilli
Heat oil in a large heavy pot over medium-high heat.
Add onions, celery, and carrots. Sauté until soft, 8 to 10 minutes.
Add beef, pork and bacon. Sauté and break up the bits until brown for about 15 minutes.
Add wine and boil one minute.
Add 2 cups chicken stock and tomato paste; stir to blend.
Reduce heat to very low and simmer, stirring occasionally, until flavors meld, about 1 1/2 hours.
Season with pepper.
Bring milk to a simmer in a separate saucepan. Gradually add to the sauce, stirring.
Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes. Add remaining chicken stock at this time.
Cook pasta according to the instructions on the packet.
Top pasta with ragu.
*You can make this two days ahead and then when you want to eat it just rewarm it. You can also freeze it in individual portions. You can do a dance with it. Really it’s up to you.
**Adapted from Bon Appetit.