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Lucas Ragu

Lucas Ragu

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
500g veal, ground
500g pork, ground
1/4 pound pancetta or slab bacon, ground
1 tube tomato paste
1 cup milk
1/2 cup chopped almonds
1 cup dry white wine
1 table spoon chopped rosemary
3 bay leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating



1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
2. Add the carrots, almonds and a tablespoon of salt and wait for the carrots to be brown. Add the pancetta and cook for another five minutes.
3. Add the onions, celery, rosemary, bay leaves and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned (about 10 to 15 minutes).
4. Add the veal and pork and stir into the vegetables.
5. Add the meat over high heat, stirring to keep the meat from sticking together until browned.
6. Add the wine and mix very well, the wine will deglaze the pan, cook for half hour in medium heat.
7. Add the tomato paste and the stock, cook for another 5 minutes then and milk; simmer over medium-low heat for 1 to 1½ hours.
8. Season with salt and pepper, to taste, and remove from the heat.