Recipe: Sandro's Ragu

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 large carrot (about ¾ cup), finely chopped

1 large stalk celery (about ¾ cup), finely chopped

½ yellow onion, finely chopped

1 pound ground beef (not extra lean)

1 pound ground pork (not extra lean)

¾ cup white wine

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 can (28-ounce) crushed, pureed tomatoes

1 can (14 ½-ounce) diced, peeled tomatoes

1 dried bay leaf

½ teaspoon Hungarian paprika

¼ teaspoon red pepper flakes (optional)

1 tablespoon fresh parsley, finely chopped

Grated Parmesan cheese for garnish (optional)

Farfalle or any other short pasta, such as penne

1. In a medium-sized pot, heat the butter and oil on medium and add the carrots, celery and onions. Cook, stirring occasionally, until the vegetables soften, about 10 minutes. Add the ground beef and pork and begin to mix right away. Add the wine and continue to mix well.

2. Add the salt and pepper. Brown the meat and boil off some of the water. Add the tomatoes, bay leaf, paprika and pepper flakes. Turn the heat down to low and continue cooking, 40 to 50 minutes, with the lid ajar; the sauce should be at a simmer. Stir occasionally. Add the fresh parsley and stir just before turning off the heat. Crush any remaining large pieces of tomato with the back of a spoon. Taste for salt.

3. Cook the farfalle according to package directions, drain and spoon the ragu over the noodles. Sprinkle Parmesan on top, if desired.