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'Ragumami' tomato two-meat sauce

SERVINGS
Serves 8 to 10 for dinner Servings
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SERVINGS
Serves 8 to 10 for dinner Servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 tablespoon milk
  • 3 tablespoon small onions, minced
  • 1 tablespoon medium shallot, minced
  • 6 clove garlic, minced
  • 1 clove medium jalapeno pepper, stem and seeds removed, minced
  • 1/4 pound shiitake mushrooms, diced
  • 1 cup dry red wine
  • 2 cup 28 ounce cans italian style tomatoes, chopped
  • 28 ounce water
  • 2 tablespoon worcestershire sauce
  • 1 tablespoon red wine vinegar, or as needed
  • 1 cup grated pecorino romano cheese passed around the table for sprinkling
  • Chef notes

    This sauce is very chunky and exceedingly umami. Serve it with your favorite pasta (spaghetti is a natural), a big tossed salad and some crusty bread and you have an easy meal that will delight any crowd. Combining beef and pork gives this an unexpected dimension of meaty flavor. Pecorino Romano is a sharp and tangy sheep’s-milk cheese that is quite distinctive, but any good-quality hard grating cheese will suffice. The beef, pork, mushrooms, wine, tomatoes, Worcestershire sauce, vinegar and cheese are all rich in umami.

    Preparation

    Baking Directions:

    Heat 1 tablespoon olive oil in a 6-quart sauce pan.

    Brown the hamburger and ground pork in batches (about ½ pound at a time) until well browned, adding a splash of the milk to each batch.

    Reserve the browned meat.

    Add ¼ cup of the wine to deglaze the pan, scraping with a wooden spoon to remove any brown bits left behind.

    Add the wine in the pan to the reserved meat.

    Wipe out the pan with a paper towel or clean cloth.

    Heat the remaining 3 tablespoons olive oil.

    Sauté onions and shallots until translucent.

    Add the peppers, mushrooms and garlic and sauté 2 minutes more, taking care not to burn the garlic.

    Add the remaining wine, stir and scrape with a wooden spoon.

    Boil the mixture for 2 minutes or until the wine is almost gone.

    Add cooked vegetables, tomatoes, water and Worcestershire.

    Simmer for one hour or until desired texture, stirring occasionally.

    Add salt, pepper and red wine vinegar to taste.

    Turn off stove and add basil and cilantro leaves, stirring them in until they wilt.

    Serve.

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