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Ampersand Ragu

1 Sweet onion, diced

1/2 Red onion, Diced

2 Shallots, dices

4 Cloves of Garlic, Diced

2 celery stalks, finely Diced

2 carrots, peeled, finely diced

1 lb ground beef

1 lb ground veal

1 lb Ground Pork

1/2 cup dry red wine

2.5-3 cups (about) beef stock

3 Tbs tomato paste

2 Cans of 28 oz crushed italian tomatoes

2 stems of basil

Australian Sea Salt & Fresh ground pepper to taste

1 cup whole milk


1. Heat oil in a large heavy pot over medium-high heat. Add onions, shallot, garlic, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and ground pork; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock, Miscuglio, basil, tomato paste and crushed tomatoes; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 to 2 hours. Season with salt and pepper as needed.

2. Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.


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