Laradonna's Ragu - interpretted by Me

Hey all,

My mother's birthday is December 28th, and since we were all in Seattle for the holidays anyway, we had to stay an extra day so we could celebrate her 64th year! This year she wanted to share a cooking experience with us instead of going out to a fancy meal (a little bit of economic downturn and a little bit of being proud of her new italian pied-a-terre). So we made Lasagna, with everything but the Pasta from scratch (something we didn't have the energy to try). So, when I got home, I decided to try making the Ragu for myself, with a few tweaks. It was AWESOME, so I am sharing it.

1.5 lbs meat loaf mix (pork, veal, beef, about 85% lean, leaner if you can get it)
1 bunch flat leaf parsley
1 large red onion
2 stalks celery
2 medium carrots
5 cloves garlic
1 cup white wine (dry and drinkable)
1 8oz can of tomato sauce (with basil)
8 oz water (fill the can!)
2 Tbsp tomato paste
2 Tbsp Olive Oil
Crushed Red pepper to taste
Salt and black pepper to taste

Cooking Directions:

Put Parsley, garlic, onion, carrots, and celery into a food processor until "chopped fine" (or you could use Laradonna's technique of Mezzaluna'ing it to death, which ever is your preference)

Heat oil in large saute pan (with a lid!) on medium high heat until the oil shimmers, then add the chopped vegetables and a sprinkle of salt and reduce the heat to medium. Saute for 10 minutes, if it starts to change color, turn it down.

At this point add the ground meat. Break into very small bits as you add it to the pan and saute for 10 minutes more, stirring regularly.

Raise heat to high and add wine. Allow to cook off for 2 minutes.

Add tomato sauce, tomato paste, crushed red pepper, and water. Stir to combine. Reduce heat to low and cover. Simmer for 1 - 2 hours. Add salt to taste.

Enjoy over pasta with Pecorino Romano or Parmeggianno Reggianno.

HUGS
- J