The ragu was awesome and so flavourful! You can sort of follow along with the pics, but here’s what I did
Seared off the meat after hitting it with the ol S&P. Browned up the pancetta. Added sofrito that I chopped super fine in the food processor. Cooked out most of the moisture, added tomato paste. Cooked that for a few minutes. Added wine, a couple parm rinds, stock, and a few cubes of frozen homemade demi glace. Meats go back in, bring to a simmer, into the oven at 300f. Cook until the ribs are probing nice and tender. Into the fridge over night. Pull off the fat layer, bring back up to temp. Remove bones and membranes, shred the meat. Add fresh basil, simmer half an hour or so. Check seasoning. If you’ve been seasoning at each step, you shouldn’t need to adjust much at this point. Remove the basil. Cook the noods of your choice. A short, tubular pasta like rigatoni or paccheri would be great, but pappardele is a classic. Toss it all up, hit it with a little good olive oil and fresh grated parm, consume with great enthusiasm.
MorningEspresso86
I LOVE LOVE the effort you put into this. Pasta especially is one of those foods where you can always tell the effort that was put into it (or not), and you can’t rush or skimp.
Advanced_Juice_1760
Such a deliciously rich dish! The perfect meal to savor bite by bite.
thebannedtoo
I miei complimenti!
Virtual-Emergency737
Looks delicious. I actually did a ragu a few days ago after a trip to Italy and am ashamed at the mess of spaghetti bolognese I used to make before I visited there! My recipe was very similar to the one you posted and I have to say I completely agree with the other poster, you taste the effort with pasta dishes more than any. It was one of the best meals I’ve ever had, never mind cooked! Thanks for posting, you aced it.
azium
Looks perfect!! I’m so hungry now. You’ve inspired me to make this!
DisastrousCash9569
That looks so good
Zazaam2419
Looks soo good😍😍🥰
TheEscapedGoat
Oh my damn
3yeless
Absolutely decadent
Pizza_YumYum
I don’t eat meat, but this looks extremely yummy and seductive 🤭
11 Comments
The ragu was awesome and so flavourful! You can sort of follow along with the pics, but here’s what I did
Seared off the meat after hitting it with the ol S&P. Browned up the pancetta. Added sofrito that I chopped super fine in the food processor. Cooked out most of the moisture, added tomato paste. Cooked that for a few minutes. Added wine, a couple parm rinds, stock, and a few cubes of frozen homemade demi glace. Meats go back in, bring to a simmer, into the oven at 300f. Cook until the ribs are probing nice and tender. Into the fridge over night. Pull off the fat layer, bring back up to temp. Remove bones and membranes, shred the meat. Add fresh basil, simmer half an hour or so. Check seasoning. If you’ve been seasoning at each step, you shouldn’t need to adjust much at this point. Remove the basil. Cook the noods of your choice. A short, tubular pasta like rigatoni or paccheri would be great, but pappardele is a classic. Toss it all up, hit it with a little good olive oil and fresh grated parm, consume with great enthusiasm.
I LOVE LOVE the effort you put into this. Pasta especially is one of those foods where you can always tell the effort that was put into it (or not), and you can’t rush or skimp.
Such a deliciously rich dish! The perfect meal to savor bite by bite.
I miei complimenti!
Looks delicious. I actually did a ragu a few days ago after a trip to Italy and am ashamed at the mess of spaghetti bolognese I used to make before I visited there! My recipe was very similar to the one you posted and I have to say I completely agree with the other poster, you taste the effort with pasta dishes more than any. It was one of the best meals I’ve ever had, never mind cooked! Thanks for posting, you aced it.
Looks perfect!! I’m so hungry now. You’ve inspired me to make this!
That looks so good
Looks soo good😍😍🥰
Oh my damn
Absolutely decadent
I don’t eat meat, but this looks extremely yummy and seductive 🤭