Grapes from the Mendocino Ridge are naturally limited in quantity because of the terrain, with the cooler climate contributing to fruit forward wines with a strong tannic background. Our 2015 Mendocino Ridge Pinot Noir offers aromas and flavors of cherry galette, leather, tobacco, vanilla and clove which meld deliciously into this sauce, as well as compliment the final eating experience.
Leftover meat Ragù serves 6)
INGREDIENTS:
1 tbsp. olive oil
1 onion
2 carrots
1 stalk of celery
4 cloves of garlic
1 tsp. sugar
1 tbsp. Italian seasoning
28 oz can whole peeled tomatoes
2 c veggie stock (or other stock)
Salt and Pepper
Parmesan cheese
Part 1:
Heat olive oil in a large pot (with a lid) at a medium-low temperature while you prep the veggies. Brunoise the carrot, celery and onion (small cubes, around 1/8 inch). Mince the garlic.
Add the chopped carrot, celery and onion the heated oil and season with salt and pepper. Sauté until onions are translucent (5-7 minutes).
Add the garlic and sauté for another minute.
Stir in Italian seasoning.
Add canned tomatoes and stock, and then break down the tomatoes with a potato masher or fork. *You could also used crushed tomatoes instead.
Add wine and sugar to the cooked, seasoned vegetables.
Raise the temperature to bring the sauce to a simmer.
Taste for seasoning, add more salt and pepper if needed.
Place leftover meat in the sauce base, fully submerged and cover.
Turn the head to a low/medium-low and braise the meat.
Leave it to cook, slow and low for around 4 hours, until the meat falls off the bone and the sauce has thickened.
Part 2:
Cook pasta according to the directions on the package.
To Finish:
Top bowls of pasta with ragù and freshly grated parmesan cheese.
Notes from Our Kitchen:
You can use this method for any meat, or make it vegetarian! We had a bunch of leftover grilled lamb from the Mendocino Winegrowers Harvest Party and this was a great way to stretch it to feed a bunch of people, in a different way, or just to put in the freezer.
This method can be used with cooked lentils, or, you can prepare a the recipe with raw ground meat by cooking the meat on the stovetop first. Be sure to get rid of any excess fat/moisture with a paper towel if you are using this method instead of leftover cooked meat.
