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It certainly sound a delicious meat based sauce, not exactly a recipe I'd like.. I usually keep it simpler:
- Carrot and Celery in first, softened in water and oil, add the onion, soften further until golden.
- Add meat:
- 50% minced beef
- 45% minced pork
- 5% minced pancetta
- Crumble the meat down
- Add wine and turn on the heat to make it evaporate
- Add tomato cans, puree and veal/beef stock (homemade)
- Boil for a min of 4/5 hours
No need for herbs at all imo, adjust salt and black pepper at the end.
But save a jar of it next time you make it, I'd like to exchange it for one of mines and compare ;)
- Carrot and Celery in first, softened in water and oil, add the onion, soften further until golden.
giofox
AllezSzmyd
Did another ragu on Friday night. The basic recipe I've settled on is based on Genaro Contraldo's although he talks about topside, I like to use oxtail or shin.
This one was bone-in shin, (two big pieces) half a rack of baby back ribs and three big spicy Italian sausages. Browned the meat and set aside, soften finely diced carrot, celery and carrot, add back the meat, 3/4 of a bottle of red, three cans of tomatoes, squeeze of puree, a handful of grated Parmesan, a handful of torn basil, bay leaves and leave on a low simmer all day. Mine went on at 1pm for a 8pm serving.
In the last hour, removed the meat, lifted out the bones, discard any bits of gristle and separate the meat into chunks and shreds with my fingers. Split the sausages and stir in the meat. Keep simmering and occasionally stirring until it's shiny and dark red/brown. It didn't need seasoning at all.
The only thing I don't like about the Contraldo method is adding whole or torn basil leaves early means you end up fishing the wilted blackened remains out after 4+ hours simmer. Can't fault the taste though. I like it with pappardelle. Only had wholemeal in the cupboard this time and it was actually quite nice to have a slightly firmer texture.
Leftovers tonight. *drool.