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Weekend Pasta with Slow Braised Meat Sauce

Traeger Kitchen


Weekend Pasta with Slow Braised Meat Sauce

Prep Time

30

Minutes

Cook Time

4

Hours

Serves

8 - 12

People

Effort

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What's this?

Have a wood-fired Italian night with this comforting pasta dish. Fresh pasta is loaded with a rich and hearty homemade meat sauce. Just like grandma used to make it, only better.

Ingredients

  • 1/2 Pound Chicken Liver, Minced

  • 1/4 Cup extra-virgin olive oil

  • 2 Pound ground beef

  • 1 Pound ground pork

  • As Needed salt

  • As Needed black pepper

  • 4 Tablespoon butter

  • 1/2 Pound Pancetta

  • 1 Large Onion, small diced

  • 2 Carrots, peeled, trimmed, and diced

  • 4 Stalk celery, diced

  • 4 Medium garlic, minced

  • 1/4 Cup sage, minced

  • 1/2 Cup parsley, minced

  • 2 Cup red wine

  • 1 Cup milk

  • 1 Quart chicken stock

  • 1 28-oz can crushed tomatoes

  • 2 Bay Leaf

  • 1 Cup heavy cream

  • 3 Ounce Parmesan cheese, grated

  • 1 Pound Pasta, long strands

Steps

  • 1

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
  • 2

    Transfer chicken livers to a cup that just fits head of immersion blender and purée until smooth.
  • 3

    Heat olive oil in a large Dutch oven over high heat until shimmering. Add ground beef and pork. Season with salt and pepper and cook, stirring to break up meat with a wooden spoon. Cook until browned. Remove from heat and stir in puréed chicken livers. Heat butter and pancetta in a large skillet over medium-high heat and cook, stirring frequently, until fat is rendered but butter and pancetta have not browned, about 8 minutes.
  • 4

    Add onion, carrots, celery, garlic, sage, and half of parsley and cook, stirring until vegetables are completely softened but not browned, about 8 minutes. Transfer mixture to Dutch oven with meat mixture.
  • 5

    Return Dutch oven to high heat. Cook, stirring, until most of the liquid has evaporated from the pan, about 10 minutes longer.
  • 6

    Add the wine and cook, stirring until most wine has been evaporated. Add reserved stock, tomatoes, milk, and bay leaves. Season with salt and pepper.
  • 7

    Bring sauce to a simmer, then transfer to Traeger. Cook uncovered, stirring every 30 minutes, until liquid has almost completely reduced and sauce is rich and thick, about 3 hours.
  • 8

    Skim off most of the fat, leaving behind about 1 cup.
  • 9

    Stir in heavy cream, parmesan, and remaining parsley. Bring to a boil on stovetop, stirring constantly to emulsify. Season to taste with salt and pepper. Keep warm.
  • 10

    Cook pasta by package directions in a large pot of salted water until al dente. Drain and reserving a 1/2 cup of water. Return pasta to pot and add sauce to just coat the pasta as well as the 1/2 cup of reserved cooking liquid.
  • 11

    Place pot over high heat on stove, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds.
  • 12

    Transfer to a serving bowl and serve immediately. Garnish with fresh grated parmesan and minced flat leaf parsley. Enjoy!