Spinasse Ragu

Muir Glen Spinasse Ragu


1 lb ground beef

1 lb ground pork

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 small onions, peeled and cut into large pieces

2 carrots, peeled and cut into large pieces

2 stalks celery, cut into large pieces

4 cloves garlic

2 tablespoons olive oil

1 teaspoon crushed dried rosemary leaves

1 can (14.5 oz) Muir Glen® Organic or Meridian Ruby™ diced tomatoes, undrained

1 cup dry red wine

1 carton (32 oz) chicken broth

1/2 teaspoon ground nutmeg

Prep time: 25 minutes  |  Total time: 5 hours

"Muir Glen® "Muir Glen Tomatoes are perfect for my favorite type of cooking -- low and slow, to build layers of intense flavor, while being quite elegant in its minimalism in this Ragu.” —Chef Jason Stratton

Preparation & Directions

  1. In 4-quart Dutch oven, cook beef and pork with salt and pepper over medium heat, stirring occasionally, until no longer pink. Drain fat using colander over large bowl. Discard fat, and transfer meat to large bowl; set aside.

  2. In large food processor, place onions, carrots, celery and garlic. Cover; process until finely chopped. In same Dutch oven, heat olive oil over medium heat. Add chopped vegetables and rosemary; cook about 15 minutes or until vegetables begin to brown.

  3. Add tomatoes and reserved meat to vegetables; cook about 15 minutes longer or until tomatoes darken in color. Add red wine. Increase heat to medium-high. Cook about 15 minutes longer or until liquid is reduced by half. Add chicken broth; reduce heat to low. Slowly simmer 3 to 4 hours or until meat is tender. Stir in nutmeg during last few minutes of cook time.

Serve With
Cooked fettuccine or other fresh pasta

Recipe provided by Chef Jason Stratton, Cascina Spinasse, Seattle

We recommend using organic ingredients where available. For more information see Why Organic?