I had frozen the remaining meat and wanted to transform it somehow. I have had ragu in restaurants previously and liked how it worked with pappardelle pasta (Jason and I had even made that pasta once). Looking on line there were a lot of options for ragu using leftover meat. I figured I may as well try?? Mid way and the smell is incredible!
- 2 cups of beef stock
- 2 cups of low-sodium chicken stock
- 1/2 (28-ounce) can whole peeled tomatoes, preferably San Marzano
- 1/4 cup extra-virgin olive oil
- 1 lb of Leftover veal chop or steak
- 1/2 large onion, finely minced
- 1 carrots, finely chopped
- 1 stalks celery, finely chopped
- 4 medium cloves garlic, minced
- 1 tsp oregano,italian seasoning,thyme and 1 bayleaf
- 1 cup of red wine
- 1/2 cup whole milk
- 3 ounces finely grated Parmesan cheese
- To Serve:
- 1 1/2 pounds pasta, preferably pappardelle, tagliatelle, or penne
Adjust oven rack to lower-middle position and preheat oven to 300°F. crush tomatoes in the can
Heat olive oil in a large Dutch oven over high heat until shimmering. Add whichever meat you like (if using leftover skip this step) season with salt and pepper and cook, stirring and breaking up with a wooden spoon or potato masher until no longer pink, about 10 minutes. Remove from heat
Meanwhile, heat oil onions, carrots, celery, garlic, seasoning and cook, stirring and tossing until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.
Return Dutch oven to high heat and cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.
Add wine and cook, stirring, until mostly evaporated. Add reserved stock, tomatoes,
Bring sauce to a simmer, then transfer to oven with no lid. Cook, stirring and scraping down sides of pot occasionally, until liquid is almost completely reduced and sauce is rich and thick underneath a heavy layer of fat, 3 to 4 hours. If the sauce still looks liquidy or the fat has not separated and formed a thick layer after 4 hours, transfer to stovetop and finish cooking at a brisk simmer, stirring frequently.
Carefully skim off most of the fat, leaving behind about a cup total (for more precise measurement, skim completely then add back 1 cup of fat).
Stir in heavy cream, Parmesan, fish sauce, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.
To Serve: Heat ragú in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup of cooking liquid. Return to pot and add 3/4 of sauce along with cooking water. Cook over high heat, tossing and stirring gently until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and top with remaining sauce. Serve immediately, passing extra Parmesan at the table.