Italian Ragù with Antica Spice Blend
I've been cooking, traveling and eating steadily for the last 30 years. In this time, I’ve come to appreciate the varied styles and talents of great chefs across the globe; challenging cuisine, astonishing technique and molecular feats all warranting accolades, but my heart always returns to simple, comforting peasant food born from hard times. One of the most important dishes of my career, and one that never leaves our menu has been a slow simmered northern Italian ragù. It may sound tricky, foreign, or difficult to make, but anyone who can whip up a batch of chili can master an authentic Italian ragù in no time.
Simply put, ragù is a slow-simmered meat sauce from northern Italy. It is traditionally tossed with fresh egg pasta and topped with Parmigiano-Reggiano, the king of all grating cheeses. The history of the dish dates back to time immemorial. That said, ragù has changed over time from a dish once simply flavored with the wild herbs of the region to one seasoned with exotic nutmeg, cinnamon and black pepper, evoking warm suppers eaten on cold winter nights.
These tropical spices from the far east first made it onto the plates of the wealthy European aristocracy as a splashy show of wealth. Fortunes were made and lost as the great powers of Europe forged new routes to the east and the spice trade was born. These flavors eventually made it into the pots of common cooks across the globe and are now simply taken for granted.
The Deliciouser Antica recipe is inspired by these early adventurers and includes carefully sourced true cinnamon from Sri Lanka, bright tropical peppercorns, single-origin ginger, and whole nutmeg, ground and mixed by hand in small batches. We think this is a perfect blend of warm, sweet and complex spice with a multitude of uses both in the sweet and savory kitchen.
Ingredients:
1 pound ground beef
1 pound ground pork
2 Tbsp. extra virgin olive oil
1 medium onion, diced
2 small carrots, peeled and diced
2 stalks celery, diced
1 bunch flat leaf parsley, finely chopped
1cup red wine, Chianti or Sangiovese
½ cup whole milk
1 dried bay leaf
2 cups chicken broth
1 - 28 ounce can Italian plum tomatoes, crushed
¼ cup heavy cream
2 tsp. Antica spice blend
Directions:
In a large Dutch oven or heavy bottomed pot add 1 tbsp. of olive oil and brown the beef and pork over high heat. Break up the meat and season lightly with salt and freshly ground black pepper. Remove the meat from the pan and drain off excess fat.
Add the remaining 1 tbsp. of olive oil to the pan over medium heat and slowly sweat the carrot, celery and onion, stirring occasionally until onions become somewhat translucent. Stir in the parsley and continue cooking another minute.
Deglaze the pan with the wine and allow the alcohol to cook off for a minute. Add the milk, bay leaf and broth to the pan. Return the meat to the pot and bring to a boil, reduce heat to simmer and cook for 10 minutes
Add tomatoes, cream, and Antica spice blend to the pot and gently simmer for 1 hour, stirring occasionally and topping up with more broth as needed.
To finish, stir in 2 tbsp. of cold unsalted butter, taste and adjust seasoning, toss with your favorite pasta and top with Parmesan cheese.