Common Man’s Braised Beef Ragu
Perhaps you’ve had “meat sauce” made with ground beef before. Nothing against that, but this is an entirely different eating experience. The thick sauce clings wonderfully to whatever pasta you choose, but it’s also good enough to simply eat with a fork. Or spoon it over creamy polenta. Or stick your entire face in a big bowl of it.
This may seem complicated on paper, but it’s really not. Most of the cooking time is hands off, and you can even prepare this in advance and then heat it on the stove when ready to eat.
Notes:
– You can use any brand of crushed tomatoes, but I LOVE Bianco DiNapoli. You can find them at Whole Foods or World Market.
– Parmigiano Reggiano rinds will melt slowly into the sauce, giving it a unique flavor as it cooks. You can buy rinds at Whole Foods, or simply buy a large wedge of Parmigiano Reggiano and remove the rind. You can reserve or grate the cheese for future use.
– Cheeses marked “Parmesan” are not all the same. Make sure you’re using imported Parmigiano Reggiano. You can find it at most grocery stores, Costco, and specialty markets like Vincenzo’s or Carfagna’s.
– Be sure to use a good bottle of red wine. Look for the DOCG label on the bottle. Half of the bottle goes into the sauce, the rest will go down your gullet as you eat.
– This sauce is wonderful with different types of pasta. If you’re in the mood for a stringy pasta, make sure you use something with a wide noodle (Tagliatelle, Pappardelle, Fettuccine). You can also choose a more robust pasta (Rigatoni, Penne Rigate). Some food shows have conditioned you to think that fresh pasta is best, but in this situation, it’s not. Dried pasta will provide the proper bite and texture for the sauce to cling to it. De Cecco is an excellent brand and available at most grocery stores.
– I prefer Pecorino Romano to top my pasta, but feel free to use fresh grated Parmigiano Reggiano if you prefer. This may be more economical if you’re buying a wedge to use the rind.
Ingredients:
– 1 1/2 pounds Bavette or Flank steak, cut into 2-3 inch pieces
– Kosher Salt
– Cracked Black Pepper
– 1 tablespoon Extra Virgin Olive Oil
– 5 cloves Garlic
– 1 medium sized Carrot
– 1 large Red Onion
– 1 stalk Celery
– 1 sprig Rosemary
– 4 sprigs Thyme
– 2 tablespoons Fresh Parsley (chopped) (divided)
– 1 tablespoon Dried Oregano
– 1 (28 oz) can Bianco DiNapoli Crushed Tomatoes
– 2 cups Chianti Classico Red Wine
– 1 large Parmigiano Reggiano Rind (or multiple smaller pieces)
– 1 pound Dried Pasta of choice (see Notes)
– fresh grated Pecorino Romano Cheese to taste
Cooking:
– Preheat your oven to 275 degrees.
– Add the Garlic, Carrot, Red Onion and Celery to a food processor and pulse until everything is chopped finely. You may have to scrape down the sides of the bowl a few times. Set aside.
– Pat the meat down with paper towels until dry and season liberally on all sides with Kosher Salt and Cracked Black Pepper. Add the Extra Virgin Olive Oil to a large dutch oven over medium-high heat and sear the meat on all sides until nicely browned. Remove the browned meat and set aside.
– Reduce the heat to medium and add the chopped Garlic, Carrot, Red Onion and Celery mixture and a nice pinch of Kosher Salt. Stir the veggies with a wooden spoon and let them sweat for 2 minutes.
– Add the Rosemary, Thyme, Dried Oregano, and 1 tablespoon of Parsley to the veggie mixture and cook for another 4-5 minutes, stirring frequently and scraping up any browned bits from the dutch oven.
– Add the Tomatoes and Red Wine and increase the heat to medium high. Again, scrape up any brown bits from the bottom. Add the reserved meat and any juices from the plate. Add the Parmigiano Reggiano rind. Stir everything to combine. Cover with a lid and cook in the oven for 3 hours, stirring every hour.
– After 2 hours of cooking, remove the cheese rind and discard it.
– After 3 hours and the meat is tender, remove from the oven and pick out any of the visible Rosemary needles or herb stems. Shred the meat with two forks and stir the sauce well to incorporate. Taste and add salt if needed. You can then place the sauce back in the warm (but turned off) oven to sit until your pasta is finished cooking.
– Cook your Pasta of choice according to package instructions in generously salted water. Drain and stir the pasta into the dutch oven with the sauce, adding the final tablespoon of Parsley. Serve and top with fresh grated Pecorino Romano or Parmigiano Reggiano.
– Piss your pants with delight.