Beef & Pancetta Ragu

Ingredients:

• 1 lb of ground beef

• 4 oz of uncured pancetta; diced

• 2 tbsp of olive oil

• 2 medium yellow onions; diced

• 2 cups of shredded carrots

• 4 cloves of garlic; minced

• Two 28 oz cans of whole peeled tomatoes

• Salt & Pepper

• 1 pinch of chili flakes

• 1/2 tsp of dried oregano

• 1 tbsp of sugar

• And some pasta to serve it over!

In a large Dutch oven, heat your olive oil. Add in your onions and carrots and sautee until glossy. Season the onions and carrots with the chili flakes and oregano, mix well. Add in your garlic, and pancetta and cook for a few minutes, or until the pancetta becomes opaque.

Add in your ground beef, breaking up the pieces and mixing everything together well. Season with salt and pepper, generously. Let the beef cook through, breaking it apart with your spoon while it cooks through.

When the beef is about 90% cooked through, add in the two cans of whole peeled tomatoes into the sauce. You can either wait for everything to cook down before crushing the tomatoes or you can be inpatient like me, and use kitchen scissors to cut them up.

Bring the sauce to a simmer, cover and let cook for 1 hour. Remove the lid and cook for 3-4 more hours. You want to take the lid off so it can reduce down.

Serve over fresh pasta, like some pasta from Mill Valley Pasta Co. (I used their duck egg noodles and it was amazing!)