FUSILLI WITH SLOW-COOKED MEAT RAGÙ

Ingredients

• 1½ lbs fusilli (or similar short pasta)
• 2 (28 oz) cans La Fonte Pelati (Italian Whole Peeled Tomatoes)
• 1½ lbs mixed meat (beef and lamb, on the bone or ground)
• 2 red onions, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 garlic cloves, chopped
• ½ cup extra virgin olive oil (EVOO)
• 1 cup red wine
• 1 sprig rosemary
• 1 bay leaf
• Sea salt and freshly ground black pepper
• Parmesan or Pecorino, for serving

Method

• Heat the EVOO in a large heavy-bottomed pot over medium heat. Add the onion, celery, carrot, and garlic and cook gently until soft.
• Add the meat and cook until browned.
• Pour in the red wine and let it reduce.
• Add the La Fonte Pelati, gently breaking them up with a spoon. Add the rosemary and bay leaf, season with salt and pepper, and bring to a gentle simmer.
• Cover partially and cook on very low heat for 4–5 hours, stirring occasionally, until the sauce is rich and reduced. Remove the herbs before serving.
• Cook the pasta in salted boiling water until al dente. Drain.
• Toss the pasta with the ragù or serve the sauce over it.

Serving Suggestions

Serve hot with plenty of grated Parmesan or Pecorino.

This is the kind of ragù made in Italian homes on a Sunday - slow-cooked, deeply flavored, and built around whole peeled tomatoes that break down over time into a rich, natural sauce.