By - BushyEyes
Wow this looks delicious and the presentation is 👌!!
* 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
* 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.
* Divide the ragu between bowls. Serve with basil, parmesan, and Extra Virgin Olive Oil if you like!
Great picture👌🏻, 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 .
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!
Basil appears dark green , basil over here is not that color :)
Ok! I appreciate the feedback. It’s pretty true to the color of the basil I used but thanks for the critique.
Again , its a great pic , not trashing you at all here 😀
I know! I appreciate the feedback 👍