At Squadra Cocina, Italy invites itself to your table with authenticity and generosity. And because a passion for Italian cuisine deserves to be shared, chef Chiara shares with you the recipe for her signature dish: ragù della Squadra. A rich, comforting sauce, simmered over a long period of time, that honors the true traditions of the Botte region.
Recipe for Ragù della Squadra
(Serves 6 to 8)
Ingredients
For the sauce :
- 700 g ground beef
- 300 g ground pork (or pancetta)
- 180 g red onions
- 150 g carrots
- 150 g celery
- 1 1/2 glasses red wine (Barolo recommended)
- 80 g double tomato paste
- 1.6 kg peeled tomatoes
- 300-400 ml beef stock
- A few bay leaves
- Olive oil (fruity and full-bodied)
- salt and pepper
To serve :
- Fresh egg pasta (orecchiette recommended)
- 36-month aged Parmesan cheese
Preparation
1. Prepare the aromatic base
Finely dice the onions, carrots and celery. Heat a generous drizzle of olive oil in a large saucepan and sauté the vegetables over medium heat until tender and lightly browned.
2. Cook meats and deglaze
Add the ground beef and pork. Fry until the meat is well browned and starting to caramelize slightly. Deglaze with the red wine and allow the alcohol to evaporate completely.
3. Build the sauce
Add the tomato paste, mix well, then pour in the stock. Reduce for a few minutes. Stir in the peeled tomatoes. Add the bay leaf, salt and pepper, and simmer over very low heat for at least 4 hours, ideally 6 hours, stirring occasionally.
4. Cook the pasta
Cook the orecchiette according to package instructions, in plenty of salted water.
5. Arrange and serve
Serve the pasta in soup plates, topped generously with ragù and finished off with grated mature Parmesan.
👩🍳Conseils from the chef
- Use a full-bodied, fruity olive oil for a powerful aromatic base.
- Take your time: the longer the sauce simmers, the more intense, profound and balanced it becomes.