This hearty ragu is ideal for wintery nights spent by a crackling fireplace. It’s a tried and true recipe that Rob grew up eating.
6 slices bacon
3 Tbsp. butter
1/2 cup each: minced carrots, celery, and onion
2 garlic cloves minced
1 1/2 lbs. ground beef
2 cans (28 oz. each) crushed tomatoes
1 bottle red cooking wine (Burgundy)
1 can tomato paste
1 Tbsp. each: oregano, parsley, salt, and pepper
Cook bacon in a large pot. Remove bacon when browned and crumble. Set aside. Add butter to bacon grease.
In the same pot, sauté carrots, celery, onion, and garlic for five minutes. Add ground beef and brown along with veggies. Add crumbled bacon to mixture. Add tomatoes, wine, paste, oregano, parsley, salt, and pepper. Stir while cooking one hour on low heat. Serve over pasta or roasted parsnips.