I don’t want to appear like a food snob, but ever since my friend Steph made Ragu for a recent dinner party i vowed never to use mince for my pasta sauces again. Because the meat takes so much longer to cook, the flavours that a ragu possess over yo momma’s Spag Bol will surpass her best efforts (its ok mum doesn’t know how to use the interweb and wont see this). I also find the more thought and to some extent time you put into your meal whether it be in the cooking process or planning and buying; the better the meal tastes. Try this simple ragu recipe, i promise you will raise your nose to mince also.
500g chuck steak (veal)
500g pork scotch
2 onions peeled and halved
2 carrots trimmed and halved
2 bay leaves
1 star anise
3 sticks celery with leaves attached chopped in half
1 bottle of Vino (any red will do but if Simon orders Merlot i’m leaving.)
1 Lt veal stock (beef is ok……. i guess)
2 bottles Pasata
1.Trim the pieces of meat to remove any excess fat, and season well with salt and peper. Fry off in a little olive oil until brown.
2. In your slow cooker or pot bring the bottle of wine, stock, onions, celery, bay leaves and carrots to a simmer. Add the meat and cook overnight.
3. I overslept and cooked it for about 12 hours. Remove the meat from the cooking liquid and strain the remaining liquid.
4. Flake the meat with two forks ensuring you remove any remaining connective tissue or fat.
5. Bring the Strained liquid to a simmer in a fresh pot and add the flaked meat followed by two bottles of pasata.
6. Allow to cook for a further 1-2 hours on a medium heat.
7. When you’re ready and you have some guests to impress toss some fresh pasta through the sauce.
Serve with your favorite pasta and a nice bottle of…. chianti……..efefefefefefefefeffefefefefefefefefefefefefef
This is fresh Parpadelle
the end product is simply sheets of pasta cut by hand into wide ribbons