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baezerbeam

Wow this looks delicious and the presentation is ๐Ÿ‘Œ!!


BushyEyes

* 4 oz prosciutto, diced * 1 lb ground beef * 1 lb hot Italian sausage, loose * 8 oz mushrooms, sliced * 1 tbsp olive oil if needed * 3 ribs celery with leaves, diced * 8 cloves garlic, peeled and minced * 1-2 tbsp your favorite onion jam * 28-oz can whole peeled tomatoes * 1-2 cups water or beef stock * Salt, pepper, crushed red pepper * 1/3 cup heavy cream, optional * 16 oz dry rigatoni * Fresh basil * Parmesan METHOD: **Cook prosciutto:** * Place prosciutto in a wide pot and turn heat to medium. Cook 5 minutes until the fat begins to render. * Add beef and sausage and cook for 12-15 minutes, breaking it up with a wooden spoon as it cooks, until cooked through. Transfer to a paper towel-lined plate. Remove all but 1 tbsp fat from the pot. **Cook the mushrooms:** * Add mushrooms and cook, stirring often, for 10 minutes until crisp and golden brown. **Cook the aromatics:** * If the pot is dry, add 1 tbsp olive oil to the mushrooms. Add the onion and celery to the mushrooms and cook for 6-7 minutes. Season with salt and pepper. * Add the garlic and cook for 1 minute until fragrant. Add the onion preserves and toss to coat. **Simmer the ragu:** * Return the cooked meat to the pot. Add the whole peeled tomatoes and 2 cups of water or beef stock. Taste and season with salt, pepper, and crushed red pepper. Bring to a boil. Reduce heat and simmer for 1 hour. Add more water or beef stock if the liquid evaporates too quickly. Once thick, turn off the heat and stir in the heavy cream. Keep warm. **Make the pasta:** * Once the ragu has finished cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente. Remove 1/4 cup of pasta cooking water and then drain the pasta. * Turn the heat on the rage to medium-high. Once bubbly, add the pasta cooking water and stir to combine. Add the cooked ragu and toss for 1 minute until glossy. Turn off the heat. **To serve:** * Divide the ragu between bowls. Serve with basil, parmesan, and Extra Virgin Olive Oil if you like!


theflavorlab1

Great picture๐Ÿ‘Œ๐Ÿป, to add my grain of salt, I would of adjust brightness/saturation a little on it . Reds are brownish and the green are very dark .


BushyEyes

Interesting! The ragu is definitely brownish red, not super red since I use whole peeled tomatoes and it sauce. I never touch saturation on my photos but thanks for the feedback!


theflavorlab1

Basil appears dark green , basil over here is not that color :)


BushyEyes

Ok! I appreciate the feedback. Itโ€™s pretty true to the color of the basil I used but thanks for the critique.


theflavorlab1

Again , its a great pic , not trashing you at all here ๐Ÿ˜€


BushyEyes

I know! I appreciate the feedback ๐Ÿ‘