Wine-Infused Meat Ragout
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) extra-virgin olive oil
2 oz (60 g) pancetta or bacon, diced
1 onion, chopped
2 cloves garlic, finely chopped
pinch hot-red-pepper flakes
1 carrot, chopped
1 rib celery, chopped
1 lb (500 g) lean ground beef
1 cup (250 mL) dry red wine
1 28-oz (or 796-mL) tin of plum tomatoes, puréed with juices
2 tbsp (25 mL) fresh parsley, chopped
Kosher salt and pepper, to taste
- Heat olive oil in a large, deep skillet. Add pancetta and cook until crisp. Discard excess fat, if any, leaving about 2 tbsp (25 mL) in the pan.
- Add onion, garlic, red-pepper flakes, carrots and celery. Cook gently for 5 minutes, until tender and fragrant.
- Increase heat, then add ground beef, stirring and breaking it up, until browned. Add wine and cook until it’s evaporated by half. Add tomatoes, then reduce heat and cook, uncovered, for 30 minutes or until thick. Stir in parsley.
- Taste, then adjust seasoning as desired.
Imported on 2011-01-20 20:26:46 — Original ID:4174