The snow has been coming and going for 2 months now. Every time we think it’s gone Mother Nature tricks us and adds another pile on the ground. If we can’t beat it we may as well just accept it and do what the cold weather people do: read by the fire, drink spicy, delicious, full-bodied red wine to help take the chill out of our bones, and put on the crock pot filled to brimming with a rib-sticking, hearty recipe to offer pure comfort.
Our
choice of winter comfort food often leans toward Italian – namely ragu - a
wonderful meat sauce typically paired with short pasta like penne or rigatoni.
We did have penne in the pantry for the boys, but the only gluten free pasta we
had on hand for Darlene was fusilli (not a good pasta shape for Ragu, but works
in a pinch).
We
first learned to make this recipe 20 years ago when Darlene’s college roommate
married an authentic Italian. And,
like all Italians, Pino could cook!
Through the years he’s taught us many dishes, but the ragu is still our
fave!
We
usually make it in a large stockpot and cook it down for several hours on the
stove. Sometimes we take the lazy
way out and put our crock pot to good use. It doesn’t matter how you make it, it just matters that you do make it. Ragu is a family favorite in our house – Grandpa can eat it
every day. So get your stove
going, add a bottle of Barbera D’Alba (we recommend Elio Altare: fruit forward,
soft tannins, long finish), freshly grated Reggiano Parmigiano, a vibrant salad
with a crisp, clean vinaigrette and you’ve got all the makings for your next
perfect bite. Cheers!
Ragu
½
cup olive oil
1
large onion, diced
3
ribs celery, diced
2
medium carrots, diced
4
large cloves garlic
2
lb. chuck roast
4
good size country style pork spare ribs
2
small cans tomato paste
6 28-oz cans San Marzano tomatoes, crush
whole tomatoes with your hands
2
large bay leaves
2
tbl Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano
& basil)
salt
& pepper to taste
Heat
olive oil in pan over medium heat.
Sauté onion, celery & carrots with salt & pepper until lightly
browned (about 5 minutes). Add
garlic and sauté for 2 minutes more.
Do not let garlic get too dark or it will impart a bitter taste. Using slotted spoon remove vegetable
mixture from pan and put in blender or food processor. Pulse until mixture becomes a paste.
Add
chuck roast and spare ribs to pan and brown on all sides…don’t be shy. Once browned, remove meat and set
aside.
Add
the tomato paste and stir into the hot oil, in essence you are sautéing the
tomato paste. (At this point, all
ingredients can go into crock pot.
If you are cooking over the stovetop, continue with the next step.)
Add
the San Marzano tomatoes, bay leaves and Italian seasoning, stir, and bring to
a simmer over medium heat.
Once
simmering, add the vegetable paste and meat back to the pan. Reduce heat to low and cover with lid
slightly askew. Cook for 2 – 4
hours until the liquid is reduced by half (or to your own desired consistency). Be sure to stir about every 15
minutes…you don’t want it to stick otherwise it will be bitter.
Remove
meat and shred with forks, removing any large chunks of fat.
This
meal can be served 2 ways:
We
add the meat back to the sauce and serve over pasta as a main dish.
True
Italian style is to serve the sauce over the pasta as a small first course,
then serve the meat as a second course alongside a vegetable like a sautéed rapini
with garlic, then serve salad as the third course.
The
recipe yields a lot, but we always freeze the remainder for another 1 or 2
meals.
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