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- Yield: 6 Servings
- Level: Intermediate
- Total: 5 hours 15 minutes
- Prep: 45 minutes
- Cook: 4 hours 30 minutes
- Inactive: 0 minutes
- 1 Large Onion
- 2 Large Carrots
- 3 Ribs Celery
- 4 Cloves Garlic
- Extra Virgin Olive Oil
- 3 Pounds Ground Chuck, Brisket, Or Round
- 2 Cups Tomato Paste
- 3 Cups Hearty Red Wine
- 3 Bay Leaves
- 1 Bunch Thyme Tied In A Bundle
- 1 Pound Spaghetti
- 1/2 Cup Parmigiano-Reggiano
- Dice Onion
- Dice Carrot
- Dice Celery
- In food processor, puree onion, carrot, celery, and garlic into coarse paste.
- Coat a large pan over medium heat with oil.
- Add pureed vegetables and season generously with salt.
- Bring pan to medium high heat and cook until all water has evaporated and vegetables brown, 15 to 20 minutes.
- Add ground beef and season generously with salt.
- Brown beef, 15 to 20 minutes.
- Add tomato paste and cook until brown, 4 to 5 minutes.
- Add red wine, cook until wine has reduced by half, 4 to 5 minutes.
- Add water until water is about 1 inch above meat.
- Add bay leaves, bundle of thyme, and stir to combine.
- Bring to a boil, reduce heat and simmer.
- Stir occasionally.
- As water evaporates, add more.
- Simmer 3 1/2 to 4 hours.
- During last 30 minutes of cooking the ragu, bring a large pot of water to a boil.
- Generously salt water.
- Cook spaghetti for 1 minute less than package calls for.
- Reserve 1/2 cup pasta cooking water.
- While pasta cooks, remove 1/2 of the ragu from the pot and reserve.
- Drain pasta and combine with remaining ragu.
- Toss pasta to coat with ragu.
- Add reserve pasta cooking water and cook pasta and ragu over medium heat until water has reduced off.
- Add generous drizzle of olive oil, toss vigorously.
- Serve immediately, top with ragu and Parmigiano-Reggiano.