Spaghetti Ragu
After the first homemade pasta trial I had to leave town for a week. Not only did I have to leave my new wife, but I had to leave my leftovers as well! I finally was able to make round two when I got home. We decided to make a somewhat classic spaghetti ragu, except I opted to make a half whole wheat pasta this time around. The ragu is pretty straight forward and is a great dish for a Sunday since you need about an hour and a half to make the sauce. For the ragu, you will need: 6 tablespoons of olive oil 1 small onion, finely chopped 3 large cloves of garlic, minced 1 carrot, finely chopped 1 celery stalk, finely chopped 1 teaspoon of minced fresh rosemary 3/4 lb of ground beef 1/2 cup of dry red wine 3 tablespoons of tomato paste 2 1/2 cups of canned whole plum tomatoes salt and pepper I used the Dutch oven to make the ragu, it really is the perfect pot for simmering. Warm the oil over medium-low heat. Then add...