Friday night Brock and I were able to have a date night and last night I spent some time making chicken cutlets (flour-salt-pepper, then egg, then panko crumbs) with roasted potatoes, parsnips (and maple syrup) and beets. The weather is so awful today, Brock was easily convinced to make us some fresh pasta and I decided on this sauce which is from Judy Wood’s Gnocchi Making class (though I still need some work on the gnocchi). It’s really all about the mascarpone…
Creamy Ragu Sauce
1 lb. EACH extra lean ground beef AND Italian sausage, casings removed
2 onions, finely diced (I prefer red) AND 4 cloves of garlic, whole
1 fresh sprig of rosemary AND 1 bay leaf
1 c. dry red wine
2, 28 oz/796 mL cans of good Italian plum tomatoes
2, 5.5 oz/156 mL cans of tomato paste
1 c. water AND 2 t. salt
1 c. + mascarpone cheese
Heat some olive oil in a large skillet and saute the meat until it starts to brown, add in the onion and continue to cook for another 10 minutes or so.
Add the garlic, rosemary, and bay leaf and saute another minute, then deglaze the pan with the red wine, scraping up all of the browned bits. Stir in the tomatoes, breaking them up as you go, the tomato paste, the water and the salt and bring to a simmer. Reduce the heat and simmer for about an hour until the sauce is as thick as you’d like it and then remove the garlic, rosemary and bay leaf.
Add the mascarpone and season with more salt and pepper if it needs it. Serve over fresh gnocchi or pasta and sprinkle with Parmesan.