It is always the season for pasta, but this comfort food is especially delicious when it is cold out!
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 2 tablespoons light olive oil (or cooking oil of choice)
- 3 ounces Prosciutto, thinly sliced into ribbons
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 medium carrots, peeled, trimmed, and finely diced
- 2 celery stalks, finely diced
- 1 large sweet onion, finely diced
- 3 garlic cloves, minced
- 1 cup red wine (full-bodied, such as Cabernet Sauvignon, Zinfandel, or Syrah)
- ½ cup beef stock
- 1½ cups pumpkin puree
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 sprigs rosemary
- 3 sprigs sage
- 5 sprigs thyme
- Grated Parmigiano Reggiano or Pecorino (optional cheese garnish)
Instructions
Bring a large dutch oven to medium heat and add cooking oil. Add the ground meat, season with salt and pepper, then cook until browned, about 10-15 minutes. Drain, and set the meat aside.
Meanwhile, finely dice the carrots, celery and onion. Mince the garlic. Transfer the carrots, celery, and onions to the pot. Stir to combine and cook until browned, about 6-8 minutes. Add the garlic and prosciutto, stir, then cook for another 2-3 minutes or until fragrant.
Afterwards, return the meat to the pot, then pour in red wine to deglaze the pan. Stir, and cook until the wine evaporates, about 3 minutes.
Next, add the pumpkin, stock, cinnamon, and nutmeg. Stir to combine. Make a bouquet of herbs by bundling and tying a string around the rosemary, sage, and thyme, then nestle the bouquet into the mixture. Increase heat to high until the mixture begins to bubble. Afterwards, reduce heat to low, cover, then simmer for at least 60 minutes.
When ready, prepare your pasta according to package instructions. After, uncover the ragù, then marry the sauce with cooked pasta and a little pasta water. Finally, plate, then grate cheese on top (optional) before serving.
