Variation of ragu with pork from Essentials of Classic Italian Cooking by Marcella Hazan

  • ground beef
  • carrots
  • celery
  • Parmesan cheese
  • nutmeg
  • any shape pasta
  • tomatoes
  • ground pork

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on February 18, 2019

    I wanted to try this as a variation on the usual meat ragu sauce that I make—which is actually quite similar, but I was intrigued by adding the milk so early on, instead of milk or cream near the end as I'm used to. I liked this, as it did seem to incorporate into the sauce better and make it simply richer instead of too creamy. I used ground venison instead of ground beef, as is my usual preference, and added some reconstituted porcini mushrooms with the other vegetables (and then used the soaking liquid instead of water to keep the sauce from getting too dry.) I also added a couple tablespoons of tomato paste. I think it came out excellent, though if I had one thing I'd add next time it would be some herbal component—a bay leaf, maybe some rosemary...just something to give it that final touch.

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