JB & NONNA

If you’ve never heard of sugo… this is your time. NONNA’s SUGO (8-10ppl) Ingredients: 500g lean ground beef 500g ground pork 250g pancetta, diced Extra virgin olive oil + butter 2 onions, finely diced 2 garlic cloves, finely grated 1 can tomato paste 2 jars passata (700ml each) 200ml red or white wine 500ml water or broth Salt + pepper (be generous with both) 1 Parmigiano rind if you have one 900g Dry Pappardelle Lots of freshly grated Parmigiano to finish Preparation: 1. Sauté ground meat in 2tbsp olive oil on high heat until all the liquid evaporates and the meat turns deep dark brown — not grey, dark brown. Nonna calls this “BRUSTOLARE”. Remove and set aside. 2. Add olive oil and butter to coat the same pan. Add pancetta with a pinch of salt and cook until it gets crispy. Do not drain the fat. 3. Add onions, season with salt and pepper, and cook low and slow until completely translucent. Add garlic and cook 2 more minutes. 4. Add and “CARAMELIZE” the tomato paste until it darkens from bright red to deep dark red. 5. Return the meat to the pan. Add wine and scrape every bit of flavour from the bottom of the pan. Let it reduce by more than half. 6. Add passata and Parmigiano rind. Bring to a gentle simmer then cook 2-3 hours (with lid half on) adding water/broth intermittently to maintain consistency. The longer the better. Taste and add salt here if needed. 7. Cook pasta to al dente, strain and add directly to the sugo. Cook together on low for 1-2 minutes so the pasta absorbs the sauce. Don’t plate and pour… Nonna’s rule. 8. Add freshly grated Parmigiano. More than you think. Then a little more. 9. Now mangia Shtu 🙋🏼‍♂️👵 #sugo #ragu #nonnaenipote #cookingwithnonna #sundaysauce