Meat Ragù
3/4 oz canola oil
1/4 oz extra-virgin olive oil
1 medium sweet onion, cut into small dice
2 peeled garlic cloves, minced
1 tsp fennel seed, chopped
1/4 tsp red chili flakes
1 lb. ground beef chuck, 80% lean
28 oz canned whole peeled Italian tomatoes, crushed
To taste, sea salt
To taste, freshly-cracked black pepper
1 tablespoon fresh basil, roughly chopped
1 tablespoon fresh Italian (flat-leaf) parsley, roughly chopped
Set a heavy- bottomed, 6-quart saucepan over medium heat. Add both oils and sweat the onions until translucent but not browned. Add garlic, fennel seeds, and chilies, and cook for one minute. Add ground meat and cook until lightly browned. Spoon off any rendered fat. Add tomatoes, season with salt and pepper, and simmer over low heat for 20 minutes. Garnish with basil and parsley and serve over pasta of your choice.
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