Spinasse Ragu

By carvalhohm

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1/2 teaspoon salt
• 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) diced tomatoes, undrained
• 1 cup dry red wine
• 1 carton (32 oz) chicken broth
• 1/2 teaspoon ground nutmeg

Details

Servings 4
Preparation time 25mins
Cooking time 300mins
Adapted from bettycrocker.com

Preparation

Step 1

In 4-quart Dutch oven, cook beef and pork with salt and pepper over medium heat, stirring occasionally, until no longer pink. Drain fat using colander over large bowl. Discard fat, and transfer meat to large bowl; set aside.

In large food processor, place onions, carrots, celery and garlic. Cover; process until finely chopped. In same Dutch oven, heat olive oil over medium heat. Add chopped vegetables and rosemary; cook about 15 minutes or until vegetables begin to brown.

Add tomatoes and reserved meat to vegetables; cook about 15 minutes longer or until tomatoes darken in color. Add red wine. Increase heat to medium-high. Cook about 15 minutes longer or until liquid is reduced by half. Add chicken broth; reduce heat to low. Slowly simmer 3 to 4 hours or until meat is tender. Stir in nutmeg during last few minutes of cook time.

Serve the ragu over cooked fettuccine or other fresh pasta.

1 Serving (1 Serving)Calories 560(Calories from Fat 320),Total Fat 35g(Saturated Fat 12g,Trans Fat 1g),Cholesterol 140mg;Sodium 1470mg;Total Carbohydrate 14g(Dietary Fiber 3g,Sugars 8g),Protein 44g