Spinasse Tajarin Al Ragu Food
SPINASSE RAGU
"The Muir Glen Tomatoes are perfect for my favorite type of cooking -- low and slow, to build layers of intense flavor, while being quite elegant in its minimalism in this Ragu." Says Chef Jason Stratton of Cascina Spinasse Restaurant, Seattle
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 4
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, cook beef and pork with salt and pepper over medium heat, stirring occasionally, until no longer pink. Drain fat using colander over large bowl. Discard fat, and transfer meat to large bowl; set aside.
- In large food processor, place onions, carrots, celery and garlic. Cover; process until finely chopped. In same Dutch oven, heat olive oil over medium heat. Add chopped vegetables and rosemary; cook about 15 minutes or until vegetables begin to brown.
- Add tomatoes and reserved meat to vegetables; cook about 15 minutes longer or until tomatoes darken in color. Add red wine. Increase heat to medium-high. Cook about 15 minutes longer or until liquid is reduced by half. Add chicken broth; reduce heat to low. Slowly simmer 3 to 4 hours or until meat is tender. Stir in nutmeg during last few minutes of cook time.
Nutrition Facts : Calories 560, Carbohydrate 14 g, Cholesterol 140 mg, Fat 1, Fiber 3 g, Protein 44 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g
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