Who doesn’t love a good ragu as the season begins to change? I love the delicate balance and hearty aftermath of contentment I feel after just one bite. However, my waistline can’t always handle the twenty-something grams of fat per serving. So, on those days when your “budget” just doesn’t allow the real version but you crave the hearty ragu over yummy pappardelle noodles, try this version instead. Inspired by a dish served at Luce in Portland, Oregon. Make extra, it freezes well!
1 tablespoon olive oil
3/4 pound ground pork
Salt and freshly ground black pepper
1 1/4 pound ground turkey
1/2 onion, minced
1 carrot, small dice
1 stalk celery, minced
5 sprigs thyme
3 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
1 28-ounce can Italian whole tomatoes, undrained
3 cups low-salt chicken broth
Heat oil in skillet and add pork, season with salt and pepper. Brown pork and with slotted spoon, transfer to bowl and set aside. Add ground turkey to the skillet and brown. Transfer browned turkey to the bowl with pork and set aside.
In the same skillet, add onion, carrot, celery, and thyme; season with salt and pepper. Cook vegetables, over medium heat, until softened but not brown. Add garlic and continuing cooking until fragrant, an additional minute.
Add tomato paste to pot and cook, stirring constantly, until deep red and caramelized, about 3 minutes. Add pork and turkey to the skillet and incorporate. Add wine and simmer until reduced by half. Then add undrained tomatoes and bring to a simmer. Continue cooking until sauce is thickened, about 7 minutes. Stir in broth and bring to a boil.
Reduce heat to low, cover and simmer, stirring occasionally until meat is tender and sauce is reduced to 10 cups, 3–3 1/2 hours; uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper.
DO AHEAD: Ragù can be made 3 days ahead. Let cool slightly, then refrigerate uncovered until cold. Cover and keep chilled. Alternatively, freeze for up to 4 months.