New England Style Prosciutto Ragù

Ingredients

In this New England adaptation, we incorporate local ingredients and flavors to give the dish a regional twist. While the original Italian ragù relies heavily on garlic and olive oil, our New England version incorporates onions and butter for a richer and sweeter flavor profile. Additionally, we use locally sourced tomatoes and herbs to enhance the freshness and taste of the dish. We alse have the original recipe for Ragù di prosciutto crudo, so you can check it out.

• 200g (7oz) thinly sliced prosciutto 200g (7oz) thinly sliced prosciutto
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 800g (28oz) canned crushed tomatoes 800g (28oz) canned crushed tomatoes
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened and lightly golden.
2. 2.
   Add the thinly sliced prosciutto to the skillet and cook until it starts to release its flavors and becomes slightly crispy.
3. 3.
   Pour in the crushed tomatoes and chicken or vegetable broth. Stir in the dried thyme and add the bay leaf.
4. 4.
   Reduce the heat to low and let the ragù simmer for about 1 hour, stirring occasionally. The sauce should thicken and the flavors will meld together.
5. 5.
   Season with salt and pepper to taste. Remove the bay leaf before serving.

Treat your ingredients with care...

• Prosciutto — Make sure to choose thinly sliced prosciutto for this recipe, as it will cook down and blend into the sauce more easily.

Tips & Tricks

• For a smoky flavor, you can use smoked prosciutto instead of regular prosciutto.
• Serve the ragù over your favorite pasta, such as fettuccine or rigatoni, for a complete meal.
• If you prefer a chunkier sauce, you can leave the vegetables slightly larger when chopping them.
• This ragù can be made ahead of time and tastes even better the next day, as the flavors have more time to meld together.
• Feel free to add a splash of red wine to the ragù for an extra layer of complexity.

Serving advice

Serve the New England Style Prosciutto Ragù over a bed of al dente pasta, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley. Accompany it with a side of crusty bread to soak up every last bit of the delicious sauce.

Presentation advice

To present this dish beautifully, plate the pasta with the ragù in the center and sprinkle some additional chopped fresh parsley on top. Place a piece of crusty bread on the side, and garnish the plate with a sprig of thyme or a small basil leaf for a touch of freshness.