Tag Archives: meat

Rigatoni con Ragù alla Napoletana (Gravy and Braciola)

Posted on by
  • Ingredients
  • 4 slices of beef, preferably rump steak (about 6 ounces each, sliced or pounded thin, to about 1/4″)
  • 4 slices bacon or pancetta
  • 4 slices salami (Genoa or other Italian variety)
  • 2 eggs
  • 4 ounces Pecorino, Parmigiano or provolone cheese, grated or cut in small pieces
  • 1/4 cup Italian flat leaf parsley, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup white wine
  • 2 28-ounce cans Italian peeled tomatoes, puréed
  • 1/4 cup breadcrumbs
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup olive oil
  • 1 pound rigatoni (or penne)

Instructions

Boil the eggs until hard. Let cool, cut into small pieces, set aside. Finely chop the salami, garlic, and parsley and mix together.

Pat dry the beef slices. Lightly salt and pepper the top side of each. Line them up on a work surface. Place a slice of bacon on the center of each. Evenly spread the salami mixture on top of the bacon, evenly distribute the egg and cheese. Sprinkle with breadcrumbs.

Starting with the narrower end ([of the beef)], carefully roll up each slice, tightly, and fasten with tooth picks.

Heat the olive oil in a large pan over medium heat. Add the braciola, carefully turning until each side is lightly brown. Add the wine and cook for a few minutes, then add the tomatoes, and salt and pepper to taste. Reduce the heat to low and cook for about 2 hours, stirring, frequently and carefully.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente (about 2 minutes less than the package directions), drain, and add to a serving bowl, lightly coat with ragu. Serve immediately with additional sauce and a sprinkle of Parmigiano.

Serve the braciola on a separate platter.

NEOPOLITAN LEG OF VEAL

Posted on by

Rub a leg of veal with cut garlic.  Insert garlic in slits in the veal.  Sprinkle the surface with:

  • 1 t. oregano

  • 2 t. salt

  • ½ t. pepper

  • 1 t. parsley

  • 2 T. grated Romano cheese

Drizzle ¼ cup melted butter and 1 cup of crushed tomatoes over veal.
Roast at 300 degrees for 35 minutes per pound.  Baste often – even drizzle with more melted butter.  Keep adding hot water or stock to drippings to keep them from sticking.

PAPPARDELLE WITH RICH MEAT SAUCE

Posted on by
  • 2 ounces dried porcini mushrooms
  • 1 ½ cups hot water
  • 2 T. unsalted butter
  • 2 T. olive oil
  • 1 ½ cups finely chopped yellow or red onion
  • 2/3 cup peeled and finely chopped carrot
  • ½ cup finely chopped celery
  • 1 pound ground beef (or half beef, half pork)
  • 1 cup white wine       
  • 3 T. tomato paste
  • 1 t. salt
  • 1 t. ground pepper
  • ½ t. ground nutmeg
  • 4 cups beef broth heated
  • 1-2 cups heavy cream
  • 1 pound fresh pappardelle
  • 4 T. unsalted butter
  • ¼ cup grated parmesan (always use parmesan reggiano)

Place dried porcini in a bowl, add hot water to cover and let soak until softened (about an hour).  Remove porcini, squeezing out excess water and chop finely.  Line a small sieve with cheesecloth, place over bowl, and pour soaking liquid through it.  Set the mushrooms and liquid aside.  In a large sauté pan, melt butter with oil.  Add onion, carrot and celery and sauté until lightly colored, about 15 minutes.  Add meat and cook, stirring often until browned – about 10 minutes.  Add wine and cook until evaporated, 8-10 minutes.  Stir in tomato paste, then add salt, pepper, nutmeg, broth and porcini and strained soaking liquid.  Bring to boil, cover partially, reduce heat to low and simmer gently, stirring from time to time, until flavors are blended – about 2 hours.  Add cream pouring slowly until sauce has a pleasant richness.  Toss with cooked pasta, pass cheese for topping.

MARINADE FOR MEAT (2)

Posted on by

  • ¾ cup olive oil

  • ½ cup fresh lemon juice

  • 2 T. sherry wine vinegar or red wine vinegar

  • 2 T. chopped basil

  • 1 T. Dijon mustard

  • 1 bay leaf crumbled

  • ½ t. thyme

  • ½ t. marjoram

  • 1 t. rosemary

  • 2 garlic cloves minced.