All this talk about Gravy the last week has made me hungry for some... And I had to go back on this dogshit FB software more than a year) and 20 minutes or so) to find my Ragu (Gravy) recipe... and here it is. Ragu is a special dish. It is also the mother of all the Italian sauces as well as the richest of the Italian sauces. This is the dish that the Italians call gravy. They make it a little different than me in that they use more meat, and when its done they scoop the meat onto plates and serve the meat as a main course and the sauce with pasta as a side dish. My ragu is meant to serve over pasta like a bolognese. and becasue it does not have as much meat as the italians have with their ragu, you end up after four hours of simmering with this delicious rich meat sauce that you can just ladle onto your favorite pasta for dinner. This dish is NOT low calorie. It is a joyous, fabulous dish to make for a holiday gathering, as it is really special, takes a long time, and is best made when a bunch of other dishes are being made as well so you have all of this beautiful stuff going on the stove and in the oven. This ragu take 4-5 hours to make. An hour or so of prep and cooking, and 3-4 hours of simmering. You need a 14-15 saute pan to make this dish properly. If you dont have one, you can do the meat and veggies separate but youre adding work and the result wont be quite as good since you will be unable to saute the meat and vegetables together in the same pot. (See below for the Cuisinart saute pan that I use). Because the pan is so big, you can cook all of the meat and vegetables together in the same pot, so you get the melding of all the meat and veggie juices. Of course, you also get the benefit of only having to use one pot, not two.
Posted on: Wed, 25 Jun 2014 05:50:01 +0000
Trending Topics
Recently Viewed Topics
© 2015