Linguine With White Ragu - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon butter
3 medium sweet onions, sliced into thin crescents
1/2 tablespoon dried oregano
2 fresh bay leaves
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons balsamic vinegar
1 lb ground beef
1 tablespoon fresh thyme
1 cup heavy cream
3 tablespoons fresh grated pecorino cheese
1/2 cup flat leaf parsley, finely chopped
salt
1 lb linguine, preferably fresh (but dried will work fine)
1 white truffle, for shaving (optional)

Preparation

Heat a skillet over medium heat.
When it's hot, add the olive oil and butter and, after 2 minutes, the onions, oregano, bay leaves and red pepper.
When the onions begin to wilt, add the vinegar, then the ground beef; stir to separate beef into tiny bits.
Now add the thyme.
After the beef is cooked through, about 10 minutes, add the heavy cream and reduce the heat to medium low.
Cook this ragu for 20 minutes more and stir occasionally.
Add the cheese and reduce the heat to a low simmer, just enough heat to keep it warm.
Stir in the parsley and add salt if desired.
Boil the fresh pasta in salted water for 3 minutes or until just cooked; drain.
Combine the pasta with the ragu in a large serving dish.
Just before serving, shave the white truffle over the pasta, if desired.