How lovely!
You’ve inspired me to make a sugo or Sunday gravy this weekend.
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Love pasta . And what may I ask are they . They look like little clams .
I wanted something that cups meat chunks . These are strangely called gnocchi
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Wow . Dried or fresh?
Reading the New Yorker’s profile of Massimo Bottura changed my approach to making ragù.
… the important thing was “no tomato” and the secret was: Don’t grind the meat; wait until the ragù is cooked, and then do what the grandmothers did—chop it or tear it apart.
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Dry. It’s a De Cecco product.
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That’s right. Sometimes I go no tomato at all. Here I had a table spoon of tomato paste. I let it cook, then naturally cool down and absorb liquids. Fridge over night, next day warm up and hand pull then made into a sauce.
Interesting, what cuts of meat have you tried it with? Did you like how it came out
Pork shoulder, lamb shoulder, some other random cuts. It’s a lot less work than traditional ragù and I like the results just as much.
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I want to get some lamb’s neck now.
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Nemroz, can post the recipe? or what you did? looks delish.
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.
— Recipe
Short Ribs:
for 4.5 lbs of short rib (this would serve about 6-8 hungry people).
• sautee a large onion in plenty of olive oil for 10 minutes
• add 8 cloves of garlic, some chopped finely, some smashed and left whole
• add 1 large carrot diced finely
• add 1 large sprig of rosemary now and another one after 3 hours of cooking
• add 2 tablespoons of tomato paste, caramelize fully, deglaze with a large glass of good red wine
• add the previously seared, seasoned spare ribs *add 2 cups of chicken (or beef or veg) stock you previously made and steeped with a lot of herb de provence for a half hour)
• cover, allow to slowly simmer for 3 hours, turning every hour or so, make sure liquid isn’t excaping or keep adding liquid. You’re braising so meat should only be partially covered by liquid.
• Allow the ribs to cool down naturally, absorbing the sauce. Refridgerate.
Next day you warm the short rib up and pull the meat by hand, taking care to discard fat chunks and the connective gristle.
Return to sauce, add liquid as needed. Once sauce has had the chance to simmer together for a while, spoon of the excess fat. There should be a lot.
Boil pasta to al dente, add to sauce to finish for the last 3 minutes. Parmigiano with heat off. Drizzle of olive oil if you’re nuts and need even more fat. Add more cheese after plating.
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Thanks. Source?
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I’m assuming you know the copyright laws regarding recipes.
Change a tsp and a cup . Won’t stand up in court
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@robert do you not care about this? AFAIK you can give a link to a recipe or you can copy the ingredients and then must paraphrase the instructions. Let us know how we should handle this please. TIA. Plus let’s face it, one shouldn’t pretend to have created someone else’s recipe.
Yuck
first @Nemroz never claimed that he wrote that recipe or that it is the product of his original work -just that that is the recipe he followed.
second he is not making any financial gain off said recipe.
third why are you such a busybody?
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