An Italian Beef Ragu with a casereccie gemelli shaped pasta topped with dollops of ricotta and a freshly zested lemon with finely chopped parsley. This is the dish you spend all day salivating for. This is the dish that makes you want to go for more and more and more. This is one of my favourite foods. Absolutely Delcimo! SO rich and hearty, perfect for winter and for big groups of people to feast on.
This shape of pasta is perfect for the sauce, it grabs the perfectly tendor beef in its clasps and doesn't let go. Fusilli is another substitution. You can find it at good delis, and takes a little longer to cook. Actually 18 minutes.
Recipe for Beef Ragu with pasta.
500 g Chuck beef Steak
1 brown onion
2 cloves of garlic
200g of speck or bacon.
2 carrots
1 tbsTomato paste
2 cans of chopped tomatoes in tomato juice
splash of red wine
Packet of casereccie gemelli pasta, or Fusilli.
Parley
1 lemon
smooth ricotta
Get a crock pot on the stove. Cook off the speck, then put aside.
Caramelise the beef and put aside
Cook the onion in some olive oil until they sweat.
Add the carrots and cook a little more.
Add the garlic and other ingredients that were put aside as well as the tomato paste.
Cook off for 2 mins and add a splash of wine
Then the tomatoes. cover and let it simmer for 1 hour or until the meat is tender.
Cook the pasta and drop it into the thick sauce. Season with salt and serve with the zest of a lemon, chopped parsley and big dollops of ricotta.
Wowweee this is yummy.
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