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@dracula
Anyone have a killer Ragu recipe? I made a shit load yesterday and would be interested to hear what other people do.
1.5kg Beef Shin, cut into thumb thick pieces
150kg Chicken Livers
3 Italian Sausages
2 Large Carrots
2 Large Onions
5 Sticks of Celery
5 Cloves of Garlic
5 Bay Leaves
10 Sage Leaves, chopped.
2 Large Sprigs of Thyme
Equiv. Of 2 tbsp of chopped Rosemary
Juice of one Large thin skinned Lemon
1kg Plum Tomatoes
500g Cherry Tomatoes
1 tube Tom Paste
Splash of Red Wine Vinegar
Two big handfuls of Basil
3l of Beef Stock
Half a bottle of Red Wine
Brown Beef in Olive Oil, in batches. Skin sausages and break into chunks, add to final set of beef being browned. Remove only beef and add soffritto. Soften in fat with sausage until transluscent. Throw in garlic when soft, and all herbs except basil. Soften for another 2 minutes. Add red wine and scrape bottom of the pan to release meat browning. Cook down until volume has reduced considerably. Stir in finely diced chicken liver.
Blanche Plum Tomatoes and remove skins and and seeds. Break apart/chop and add to dish with whole tube of tom paste and cherry toms. Add all of the beef stock. Cover and simmer for 3 hours, stirring occasionally
After 3 hours, add first handful of torn basil, check seasoning and add tbsp. Of RW Vinegar. Meat should be tender and fall apart.
Remove lid and simmer for another 90 mins to 2 hours until reduced down. Add lemon juice (to taste, but I used a a whole lemon) and just before serving throw in remaining basil.
Served with either polenta or fresh pappardelle, covered in a blanket of parm.