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Easy Prosciutto Ragu Recipe_MidPage – 1@2x

Easy Prosciutto Ragu Recipe

This easy prosciutto ragu recipe is loaded with salty, savory flavors and a surprise of sweetness thanks to onion jam!
4.89 from 9 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Time:: 1 hour
Total Time: 1 hour 55 minutes
Servings: 8
Calories: 677kcal

Equipment

Ingredients

  • 4 ounces prosciutto diced
  • 1 pound ground beef
  • 1 pound hot Italian sausage loose
  • 8 ounces mushrooms sliced
  • 1 tablespoon olive oil if needed
  • 1 yellow onion peeled and diced
  • 3 ribs celery with leaves diced
  • 8 cloves garlic peeled and minced
  • 1-2 tablespoons of your favorite onion jam
  • 28- ounce can whole peeled tomatoes
  • 2 cups water or beef stock
  • Salt pepper, and crushed red pepper to taste
  • ⅓ cup heavy cream
  • 16 ounces dry rigatoni

For serving:

  • Fresh basil leaves
  • freshly grated Parmesan cheese

Instructions

Cook the prosciutto:

  • Place the prosciutto in a wide pot and turn the heat to medium. Cook for 5 minutes until the fat begins to render.
  • Add the beef and sausage and cook for 12-15 minutes, breaking it up with a wooden spoon as it cooks, until cooked through. Transfer to a paper towel-lined plate. Remove all but 1 tablespoon fat from the pot.

Cook the mushrooms:

  • Add the mushrooms to the pot and cook, stirring often, for 10 minutes until crisp and golden brown. Season with salt and pepper.

Cook the aromatics:

  • If the pot is dry, add 1 tablespoon olive oil to the mushrooms. Add the diced onion and celery to the mushrooms and cook for 6-7 minutes. Season with salt and pepper.
  • Add the garlic and cook for 1 minute until fragrant. Add the onion jam and toss to coat.

Simmer the ragu:

  • Return the cooked meat to the pot. Add the whole peeled tomatoes and 2 cups of water or beef stock. Taste and season with salt, pepper, and crushed red pepper. Bring to a boil. Reduce heat and simmer for 1 hour. Add more water or beef stock if the liquid evaporates too quickly. Once thick, turn off the heat and stir in the heavy cream. Keep warm.

Make the pasta:

  • Once the ragu has finished cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente. Remove 1/4 cup of pasta cooking water and then drain the pasta.
  • Turn the heat on the ragu to medium-high. Once bubbly, add the pasta cooking water and stir to combine. Add the cooked pasta and toss for 1 minute until glossy. Turn off the heat.

To serve:

  • Divide the pasta and ragu between bowls. Serve with basil, parmesan, and extra virgin olive oil if you like!

Nutrition

Calories: 677kcal | Carbohydrates: 50g | Protein: 29g | Fat: 39g | Sodium: 698mg | Fiber: 3g | Sugar: 5g | Vitamin C: 13mg
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