Fettuccine with Beef Ragù

Wednesday, May 20, 2015

Ever since we tried the Tagliardi with Veal Ragù at The Restaurant at Mr. C in Los Angeles, my Mr. C kept making requests of a remake for dinner. The menu of The Restaurant at Mr. C is inspired by Cipriani, so I started searching for a recipe that is also inspired by the renowned Italian restaurant.

The results didn't look exactly like what I was hoping for but the taste is surprisingly similar and the sauce was rich and meaty. As I had no experience in cooking the traditional Ragù sauce at all, this was actually quite a good practice and would definitely try different recipes again. Do let me know if you have any recommendations or advise!

Fettuccine with Beef Ragù
serves 2 - 3 

60g              Pancetta
1                  Celery Stick, finely chopped
1                  Carrot, finely chopped
1                  Onion, finely chopped
60g + 60g    Butter
4 tbsp.          Extra-virgin Olive Oil
250g            Ground Beef
250g            Ground Pork
1 cup           Dry Red Wine
1/2 cup        Tomato Puree
2 cups          Beef Broth (if neccessary, add when the sauce are too dry)
2 tbsp.         Milk
140g            Parmesan Cheese, grated
                    Fresh Fettuccine (from Il Mattarello)

1. Place 60g butter and olive oil in a saucepan on medium heat. When the butter starts foaming add the chopped celery, carrot, onion and pancetta. Sauté until onion becomes soft and translucent.
2. Add ground beef and pork and cook until meat is browned. Stir and break the meat in small bits with wooden spoon.
3. Add wine, turn heat up to medium high and let the wine evaporate.
4. Add tomato puree and turn down the heat to a very slow simmer.
5. Let the sauce cook very slowly for at least 3 hours. Add a small quantity of stock each time when the sauce thickens too much.
6. Stir in milk and butter just before removing the saucepan from heat. Season with salt and pepper.
7. Cook pasta until al dente, drain thoroughly in a colander.
8. Toss pasta together with the sauce and top with parmesan to serve.

Recipe adapted from Italian Master Chef // Homemade fresh Fettuccine by Il Mattarello


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