Page 58 - JSSI Holiday Cookbook

Main Courses: Seafood, Poultry, Pasta and Casseroles

Bake in 375º Oven for about 45 Minutes or about 35 Minutes in a
cheese
becomes light tan in color.

each
Melt
butter in pan and add Garlic Powder to taste and stir. Place Italian
until
brown.

Serve with Salad and Garlic Bread.

Enjoy!

Number of Servings: 8 to 10

Prep Time: 45 Minutes

Butcher's Ragu with FusilliButcher's Ragu with FusilliButcher's Ragu with FusilliButcher's Ragu with Fusilli
Danielle Slater
¼ cup plus 1 tablespoon extra virgin olive oil¼ cup plus 1 tablespoon extra virgin olive oil¼ cup plus 1 tablespoon extra virgin olive oil¼ cup plus 1 tablespoon extra virgin olive oil
1 medium carrot, cut into ¼ inch dice1 medium carrot, cut into ¼ inch dice1 medium carrot, cut into ¼ inch dice1 medium carrot, cut into ¼ inch dice
1 medium celery rib, cut into ¼ inch dice1 medium celery rib, cut into ¼ inch dice1 medium celery rib, cut into ¼ inch dice1 medium celery rib, cut into ¼ inch dice
1 medium white onion, finely diced1 medium white onion, finely diced1 medium white onion, finely diced1 medium white onion, finely diced
1 garlic clove, thinly sliced1 garlic clove, thinly sliced1 garlic clove, thinly sliced1 garlic clove, thinly sliced
4 ounces thickly sliced pancetta, cut into ¼ inch dice4 ounces thickly sliced pancetta, cut into ¼ inch dice4 ounces thickly sliced pancetta, cut into ¼ inch dice4 ounces thickly sliced pancetta, cut into ¼ inch dice
1 pound ground beef1 pound ground beef1 pound ground beef1 pound ground beef
¼ cup tomato paste¼ cup tomato paste¼ cup tomato paste¼ cup tomato paste
½ pound prosciutto, torn apart½ pound prosciutto, torn apart½ pound prosciutto, torn apart½ pound prosciutto, torn apart
1 cup milk or heavy whipping cream (I've used both and
1 cup milk or heavy whipping cream (I've used both and tend to lean towardstend to lean towardstend to lean towardstend to lean towards
1 cup milk or heavy whipping cream (I've used both and
1 cup milk or heavy whipping cream (I've used both and
using the whipping cream as it makes it much thicker an
using the whipping cream as it makes it much thicker an
using the whipping cream as it makes it much thicker an
using the whipping cream as it makes it much thicker and creamier!)d creamier!)d creamier!)d creamier!)
1 cup dry white wine (I always go with a good Chardonnay)y)y)y)
1 cup dry white wine (I always go with a good Chardonna
1 cup dry white wine (I always go with a good Chardonna
1 cup dry white wine (I always go with a good Chardonna
1 cup beef broth or water (beef broth brings out even more flavor!)ore flavor!)ore flavor!)ore flavor!)
1 cup beef broth or water (beef broth brings out even m
1 cup beef broth or water (beef broth brings out even m
1 cup beef broth or water (beef broth brings out even m
Salt and pepperSalt and pepperSalt and pepperSalt and pepper
1 ½ pounds fusilli1 ½ pounds fusilli1 ½ pounds fusilli1 ½ pounds fusilli
Freshly grated pecorino cheese, for servingFreshly grated pecorino cheese, for servingFreshly grated pecorino cheese, for servingFreshly grated pecorino cheese, for serving
Step 1
In a large enameled cast­iron casserole, heat the olive oil. Add the
heat,
10
minutes. Add the pancetta and ground beef and cook, breaking up
8
stirring
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