Ragu

There is nothing quite like fresh pasta and a robust ragu.  Ragu is a meat sauce from  Northern Italy. Its contains tomatoes, onions, carrots, and often wild game, like rabbit.  Sorry to say, Peter Cottontail was not to be found today, so I made this one from ground beef, turkey and lamb.  The lamb is very important to this dish.....it won't be the same without it.

One large onion, diced.
2 carrots, diced
4 clove garlic, diced
1 lb 85/15 ground beef
1 lb ground turkey
1 lb ground lamb
1 tbsp salt and 1 tbsp pepper
1 1/2 cup dry white wine
1 cup cream
2 large cans crushed tomatoes
1 1/2 cups chicken broth
1 lg can tomato paste

Saute onion, garlic and carrotsover high heat, in olive oil, in large enameled cast iron pot. Remove vegetables from pot. Brown the beef, then remove it too. Brown the lamb and turkey. Put all the meats and vegetables back in the pot and add salt and pepper. Add the wine. Stir frequently. Get all the frond off the bottom of the pan....you know, that stuff that sticks to the pot when you are browning stuff. When the wine has pretty much all cooked off, add the cream, and cook on high heat until it has cooked off too. Then, add the crushed tomatoes and chicken stock. When the pot starts to simmer, cover and put in 275  degree oven, and cook for 3 hours. Stir occasionally. When you are about ready to serve, remove from the oven and stir in the tomato paste. Correct seasonings (salt and pepper). Its good then, and will be better the next day, if any is left.

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