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Mastering ragu: an illustrated pasta recipe with food illustration

Hi there! Ready to dive into something delicious? Today, I’m sharing a recipe illustration from my cookbook This Better Pan Out. It’s packed with flavor and creativity, just like the work I do as a food illustrator. If you’re in need of mouthwatering visuals for a cookbook or magazine, I’d love to help! I’m Anna Lena, and my passion is combining art and food to make every page pop.


A food illustration by Anna Lena Feunekes showing delicious pasta al ragu on how to make your own
Food illustration by Anna Lena Feunekes

200 grams extra-virgin olive oil

450 grams ground beef

450 grams ground pork shoulder

2 medium yellow onions, minced

1 large carrot, minced

2 large celery stalks, minced

340 grams dry red wine

450 grams stock or water

450 grams whole milk

2 bay leaves

strip of lemon zest

strip of orange zest

cinnamon stick

5 tablespoons tomato paste

parmesan rind

Whole nutmeg

Salt

Freshly ground black pepper


To Serve:

4 portions Pasta all’Uovo or 1 pound dried pasta

4 tablespoons (60 grams) unsalted butter

Freshly grated Parmesan


Heat up a large Dutch oven over high heat. Pour in enough olive oil to coat the pot’s floor. Crumble the beef into the pot, letting it break down into walnut- sized pieces. Cook until it sizzles and turns golden brown (6-7 minutes). Transfer to a bowl. Brown the pork in the same enchanting way. Add minced onions, carrots, and celery – in italian this is called soffritto. The oil should almost cover them; add more olive oil if needed (at least 150 grams). Cook until the soffritto is a deep brown and the veggies tender, a 25-30 minute ordeal that will make your house smell unbelievable. Prepare for neighbors barging in. Bring back the meat to the pot, turn up the heat, and add the wine. Scrape those flavorful bits into the sauce. Add stock or water, milk, bay leaves, zests, cinnamon, tomato paste, Parmesan rind, and a little bit of fresh nutmeg. Season with salt and pepper. Bring it to a boil, then let it simmer over the lowest heat. Stir occasionally and taste between 30 to 40 minutes. Simmer until the meat is tender and flavors have mixed together (about 11⁄2 to 2 hours). Skim off the fat, remove Parmesan rinds, bay leaves, citrus peels, and cinnamon. Adjust salt and pepper.


To Serve: Boil a sea-tasting pot of water and add salt generously. Cook fresh pasta or 1 pound dried pasta until al dente. Bring 2 cups of ragù to a boil in a large skillet. Add cooked pasta, toss with butter and a bit of pasta cooking water. Serve with a ton of freshly grated Parmesan!


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