Ragù alla triestina

Name: Ragù alla triestina (Meat Sauce from Trieste)
Yield: Serves 6
Cuisine: Italy
Ingredients: ½ pound ground pork; ¼ cup tomato paste diluted in ½ cup water; ¼ cup tomato paste diluted in ½ cup water; ½ cup dry red wine; 1 carrot, peeled and chopped; 1 celery stalk, chopped; ½ pound ground veal or beef; ½ pound ground veal or beef; 4 tablespoons unsalted butter; 2 tablespoons olive oil; 1 yellow onion, chopped; Strucolo or 1 pound fresh pappardelle or dried penne, cooked; Salt and freshly ground black pepper; Grated Parmesan cheese; Strucolo or 1 pound fresh pappardelle or dried penne, cooked; 2 teaspoons chopped fresh marjoram; 1 teaspoon chopped fresh thyme; Salt and freshly ground black pepper; 4 to 6 cups meat stock, or as needed

Meat Sauce from Trieste

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This sauce is traditionally used to dress strucolo or potato gnocchi, but it would also be excellent with a robust pasta such as pappardelle or penne. The sauce can be prepared ahead of time and refrigerated for up to 5 days or frozen.

Ingredients

4 tablespoons unsalted butter
2 tablespoons olive oil
1

Europe
Italy
Sauce
Mediterranean

Method

In a large sauté pan, melt the butter with the olive oil over medium heat. Add the onion, carrot, and celery and sauté until softened, about 8 minutes. Add the ground meats and sauté, breaking them up with a fork, until they lose their redness, about 8 minutes. Add the tomato paste and wine and cook until the liquids are absorbed into the meat, 5 to 8 minutes longer.

Add the thyme and m