Spaghetti al Ragu
CinCin Ristorante + Bar’s Executive Chef Andrew Richardson
As with many of Chef Richardson’s signature dishes, his Spaghetti al Ragu is truly a labour of love. It’s the perfect dish to prepare with your special someone while sipping a delicious glass of wine and slowly savour together over candlelight. Now that’s amore!
- 6 oz unsalted butter
- ½ cup extra virgin olive oil
- 4 medium carrots, diced
- 5 celery stalks, diced
- 2 medium onions, minced
- 8 garlic cloves, minced
- ½ lb pancetta, finely chopped
- Sea salt
- 2 ¼ lb ground pork
- 2 ¼ lb ground veal
- 3 cups white wine
- 5 cups whole milk
- 4 cups canned peeled San Marzano tomatoes, drained and chopped
- 2 cups chicken stock
- Freshly ground black pepper
- 1 lb dried spaghetti
- Unsalted butter, for finishing
- Freshly grated Parmesan, for finishing
In a large pot, heat the butter and oil over medium. Add the carrots, celery, onions, garlic and pancetta. Add a pinch of salt and cook for 15 minutes, stirring occasionally.
Turn the heat up to high, and add the pork and veal, breaking up any lumps with a spoon.
When the mixture starts to brown, add the wine, and cook until it has completely evaporated.
Add the milk, tomatoes and stock. Check the seasoning, and add pepper and more salt, if necessary. Cook at a gentle simmer for 6 hours, or until the sauce is thick.
Bring a pot of salted water to a boil and cook the pasta until al dente. Drain, allowing some water to cling to the pasta and reserving a bit of the cooking water.
Add the pasta to the Bolognese, thinning the sauce with a little pasta water, if necessary and add a good spoonful of butter to finish.
To serve, divide between bowls and top with Parmesan.
CinCin’s Assistant Wine Director, Michael Littleford offers both a BC and Italian wine pairing for your romantic culinary adventures: the 2013 Culmina‘Hypothesis’ Red Blend from the Okanagan Valley and the 2016 Isole e Olena Chianti Classico hailing from Tuscany.