One Hour Meat Ragu Over Fusilli -- A Perfect Winter Dish

Kim Conte
Food & Party
12

pastaTraditional homemade tomato sauce needs to simmer for hours until the flavors have melded together. But this meaty version from Mario Batali comes together in significantly less time. It's perfect for those lazy winter weekends when you want a plate of steaming pasta to take the chill away. Serve over pasta that is twisted or ridged -- like fusilli -- so it can soak up the delicious sauce.

Mario Batali's Meat Ragu adapted from Food and Wine

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 medium celery rib, cut into 1/4-inch dice
  • 1 medium onion, finely diced
  • 1 garlic clove, thinly sliced
  • 1 link spicy Italian turkey sausage, cut into 1/4-inch dice
  • 1 pound ground turkey
  • 1/4 cup tomato paste
  • 1 15.5 oz. can diced tomatoes
  • 1 cup milk
  • 1 cup red wine
  • 1 cup water
  • Salt and freshly ground black pepper
  • 1 1/2 pounds fusilli
  • Grated Parmesan

In a large pot, heat the olive oil. Add the carrot, celery, onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the sausage and ground turkey and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust-colored, about 10 minutes.

Add the milk, tomatoes, wine and water to the casserole and simmer the ragù over moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour. Season the ragù with salt and pepper.

Cook the fusilli, stirring often, until al dente. Drain the fusilli and add it to the sauce. Stir well to coat the pasta. Transfer the pasta to shallow bowls and serve right away topped with grated Parmesan.

Image via nyaa_birdies_perch/Flickr

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