Ragù alla Napoletana

If you are looking for something very hearty, meaty and cozy on a Winter weekend this is for you. With all the simmering this is not a recipe for a quick weeknight dinner.

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RAGÙ ALLA NAPOLETANA

INGREDIENTS

• 4 tablespoons extra-virgin olive oil

• 2 tablespoons butter.

• 1/2 cup carrots, finely chopped

• 1/2 cup celery, finely chopped

• 1 cup sweet onion, finely chopped

• 1 clove garlic, minced

• 1 teaspoon fresh thyme, chopped

• 1 teaspoon fresh basil, chopped

• 1/2 teaspoon rosemary, chopped

• Salt and freshly ground pepper

• 1/2 lb wild boar sausage (removed from casing)

• 1lb of ground bison

• 2 cups of Ooma Tesoro's Premuium Marinara Sauce

• 1 cup dry white wine

• 1 cup of whole milk

• 1 lb tagliatelle

PREPARATION

Here’s the recipe: have ready, 1/2 cup finely chopped carrots, 1/2 cup of finely chopped celery and 1 cup finely chopped sweet onion and one clove minced garlic. Cook until soft in 4 tablespoons of extra-virgin olive oil and 2 tablespoons of butter. Add teaspoon of chopped fresh thyme basil, and 1/2 teaspoon of chopped rosemary, a pinch of salt and pepper. Add 1/2 lb wild boar sausage (take out of casing) 1lb of ground bison. Cook down for 10 minutes or so, stirring constantly. Add 2 cups of Ooma Tesoro's marinara sauce, slowly simmer. Add cup of dry white wine, continue to slowly simmer, then add cup of whole milk continue to slowly simmer.

Serve with tagliatelle and sprinkled with an even mix of freshly-grated Pecorino Romano and Parmigiano-Reggiano.