Ragu of Pork and Veal
In a large Dutch oven, sauté one large sweet onion and one medium-sized regular onion cut into very thin rings.
Sauté in a few healthy tablespoons of olive oil and include four cloves of garlic
minced (I just pour oil in the bottom of the pan until it looks right, but not an elephant’s foot bath.)
Add oregano, and basil. A little marjoram. And kosher salt to taste.
When almost at the point of caramelization, add 1/3 cup good balsamic vinegar.
Allow vinegar to mostly cook off, leaving a darkish sauce in the bottom.
Add to this two grated carrots, two fresh bay leaves, and 6 ounces of chopped baby Bella mushrooms.
Next add one package of ground veal.
Add one package of ground pork.
(Both should be no more than a pound.)
Allow the milk solids to cook off as if you would with a Bolognese sauce, and when all simmered and brown and delicious, add two 28 oz cans of crushed tomatoes. One can should contain purée. (And buy good tomatoes – it does make a difference.)
Cook on medium low for about 15 minutes or until it starts to gently bubble up from bottom
Adjust salt and pepper, add rough chopped fresh basil and Italian flat leaf parsley to taste. (for me that means a fistful – love both)
Simmer on very low for a couple of hours
Cook pasta according to directions and drain. Do not rinse
Get out your giant pasta serving bowl and ladle some of the sauce into the bottom. Next add on top of that sauce a third of the pasta you cooked – I cook the whole 16 ounce box.
On top of pasta add a healthy sprinkling of shredded Italian cheese – I like the six cheese Italian blend
Ladle more sauce on top, and repeat the layers twice more.
Top off with a little more sauce and cheese and some more fresh parsley.
Served with a salad, pasta coma guaranteed.