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"Restaurant Impossible's" Robert Irvine makes his meat ragu complete with pancetta, which gives the sauce an extra-special boost in flavor.
Robert likes to serve this sauce over his Ricotta Gnocchi. Want to try something a little more adventurous? Check out his Pancetta and Mushroom Sauce.
Ingredients
- ¼ cup grapeseed oil
- ¼ pound ground pancetta
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped carrot
- 2 tablespoons finely chopped yellow onion
- ¾ pound ground pork shoulder
- 1 ⅓ pounds ground beef chuck
- ¼ cup red wine
- 1 cup beef broth
- 1 cup pomodoro sauce
- 4 to 6 portions prepared uncooked gnocchi
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 cup freshly grated parmesan
- Fresh basil, for garnish
Yield
Serves: 4 to 6
Preparation
In a heavy-bottomed pan or dutch oven, add the grapeseed oil over medium heat. Add the pancetta and cook to render the fat. Add the vegetables and cook, stirring, for 10 minutes. Add the pork and continue to render, then add the beef chuck and cook for 4 minutes. Add the red wine, beef stock, and pomodoro sauce and simmer on low for at least 2 hours and up to 8 hours, adding more stock if needed.
In a pot of salted boiling water, cook the gnocchi for 1 to 2 minutes and transfer to the sauce. Add heavy cream and season to taste with salt and pepper. Divide among serving plates and top with grated parmesan and fresh basil.