cade Cabernet Sauvignon + Ragu

by Cameron Henderson



  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 oz pancetta (chopped)
  • 2 carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 large onion (finely chopped)
Remaining ingredients:
  • 1/2 lb ground beef
  • 1/2 lb ground pork (or beef)
  • 1 cup red wine
  • 2 cups beef stock
  • 2 cups tomato puree
  • 1 tbsp tomato paste
  • 1 bay leaf
  • salt
  • pepper


  1. Heat olive oil and butter over medium heat in a large non-stick or cast iron pan.
  2. Add pancetta and render fat and until pancetta is golden brown.
  3. Add carrots, celery, and onion and sweat until translucent and aromatic. Turn up the heat to medium-high.
  4. Add both ground beef and pork, cook until browned and no water is left in the pan (only oils).
  5. Deglaze with red wine and reduce until half of the wine has evaporated.
  6. Add beef stock, tomato Puree, and tomato paste and stir well to incorporate. Add whole Bay Leaf.
  7. Simmer on low-medium heat for 2 ½ hours. Top with more beef stock (or water) if getting dry. Salt and pepper to taste when done.
  8. Serve by tossing in and coating al dente pasta of your choice. We recommend wide pasta such as tagliatelle or pappardelle.
  9. Garnish with freshly grated parmesan and chopped parsley.