Garganelli With Ragù Antica

Ingredients

• 4 tablespoons extra virgin olive oil
• ½ cup diced onion
• ¼ cup diced peeled carrot
• ¼ cup diced celery
• ¼ cup tomato paste
• Two 28-ounce cans whole peeled tomatoes, with their juice
• Sea salt
• black pepper
• 8 ounces ground beef
• 8 ounces ground pork
• 8 ounces ground veal
• 8 ounces chicken livers, minced or puréed in a food processor
• 1 sprig rosemary
• 1 sprig sage
• 2 bay leaves
• Parmigiano-Reggiano rind, about 2 by 4 inches, optional
• 1 pound garganelli or other tube-shaped pasta

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    564 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 30 grams protein; 154 milligrams cholesterol; 721 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

1. In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
2. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
3. Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
4. Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer’s directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

2 to 2 1/2 hours