65 minutes
A rich and hearty meat ragu featuring pancetta, Italian sausage, and ground beef simmered in marinara sauce with a touch of rosemary and Worcestershire sauce.
Sliced Pancetta, cut into 1-inch pieces
0 oz
tablespoons
Sweet Italian Sausage, casings removed if using link sausage
0 oz
0 oz
Good And Versatile Marinara Sauce
cups
Turkey Broth, homemade or canned reduced-sodium chicken broth
cups
0.25 inches
Bay Leaf
each
teaspoons
teaspoons
to taste
to taste
1. Prepare the Pancetta
Freeze the pancetta until it is mostly solid, then pulse it in a food processor until it is ground. This will make it easier to cook evenly.
2. Cook the Pancetta
Heat the olive oil over medium-high heat in a large, wide, heavy saucepan or Dutch oven. Add the ground pancetta and cook for 4-5 minutes until it renders its fat and turns golden, but not browned.
3. Add Sausage and Beef
Add the sausage and ground beef to the pan, breaking up the meat with a spoon as it cooks. Cook for about 3-4 minutes, making sure the meat does not brown or get crusty. If there is excess fat, pour it off, but leave 2-3 tablespoons in the pan for flavor.
4. Combine and Simmer
Stir in the marinara sauce, broth, rosemary, bay leaf, and Worcestershire sauce. Cover the pan and let it simmer for about 45 minutes. This slow simmering allows the flavors to meld and concentrate, creating a rich and hearty sauce. Stir and scrape the pan frequently to prevent sticking.
5. Finish the Sauce
After 45 minutes, uncover the pan and let the sauce simmer for a few more minutes until it is slightly reduced and glistening with oil. Stir in the sugar and a few drops of hot-pepper sauce, then taste and adjust with salt, more sugar, Worcestershire sauce, or hot-pepper sauce as needed.
Use the ragu as a base for a Bolognese by simmering it for a longer time until it thickens and the flavors meld together. You can serve it with wide pasta such as pappardelle or layered in a lasagna.
Modify the ragu by adding more spices, such as cumin, chili powder, and a bit of cinnamon. Incorporate kidney beans or black beans for a classic chili. You can also adjust the heat with more or less chili peppers or powder.
Use the ragu as the meat base for a Shepherd's Pie (which traditionally uses lamb, but beef is common in the U.S.). Top it with mashed potatoes and bake until the top is golden brown.
With a few tweaks, such as reducing the tomato element and adding sour cream, mustard, and mushrooms, your ragu can be transformed into a rich Stroganoff sauce.
Use the ragu to fill halved bell peppers or scooped-out eggplants. Top with cheese and bake until the vegetables are tender and the cheese is bubbly.
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