Recipe courtesy of Giada De Laurentiis
Ragu with Pancetta and Prosciutto
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- Level: Easy
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 4 (32-ounce) jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 872
- Total Fat
- 50 g
- Saturated Fat
- 12 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 15 g
- Sugar
- 40 g
- Protein
- 37 g
- Cholesterol
- 89 mg
- Sodium
- 4751 mg
- Level: Easy
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 1 hr
- Yield: 4 (32-ounce) jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 872
- Total Fat
- 50 g
- Saturated Fat
- 12 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 15 g
- Sugar
- 40 g
- Protein
- 37 g
- Cholesterol
- 89 mg
- Sodium
- 4751 mg
Ingredients
Directions
- In a small bowl, pour just enough hot water over the porcini mushrooms to cover. Let soften while beginning the sauce.
- In a large, heavy pot warm the olive oil over medium heat. Add the onion, carrot, and garlic and cook until softened. Add the pancetta, prosciutto, and tomato paste and stir until the tomato paste is dissolved.
- Add the mushrooms and their soaking water, the beef broth, and the jarred marinara sauce. Simmer for 15 minutes. Let cool then ladle into jars.
- Serve with fresh or dried pasta.
