Ragu di Carne (Tuscan Style Ragu)

Instructions

• Make the Tuscan Ragu:
• Season beef with salt and pepper. Add ¼ cup oil to a large heavy pot and set over medium-high heat. Work in batches to cook the meat, turning it occasionally until browned, 10–15 minutes. Transfer meat to a large plate to cool.
• Season the ground pork with sale and sauté, turning occasionally until browned, 7 minutes. Add to the cooling plate.
• Drain all but 2 Tbsp. fat from the pot. Reduce heat to medium, and add onion, carrot, celery and garlic, stirring occasionally until golden brown, 8–10 minutes.
• Add tomato paste and stir constantly, for 3 minutes.
• Deglaze with wine and cook for 5 minutes until slightly reduced.
• Tie rosemary, oregano and bay leaf into a bundle with kitchen twine. Add the herb bundle, browned meat, crushed tomatoes, peppercorns, nutmeg and fennel seeds to the pot.
• Add water to barely cover the meat and bring to a boil. Cover, reduce heat and simmer, adding more water as needed so that the meat is always barely covered, until the meat is very tender, 1–1½ hours.
• Discard herb bundle. Taste and season with salt, black pepper and sherry vinegar.
• Bring it Together:
• Cook the pasta until al dente. Strain and set aside!
• In a large sauce pan, combine ½ cup of ragu per portion of pasta. (For 1lb of pasta, 2 cups of ragu is plenty).
• Add half of the reserved pasta water and heat over medium-low. Stir gently to incorporate. As the sauce heats, the ragu will thicken and become slightly creamy. Add remaining pasta water as desired. Fold in the rosemary and oregano.
• Taste and add any additional salt, black pepper or sherry.
• Top with a dollop of crème fraiche or mascarpone cream. Buon Appetito!