Tucci Ragù Recipes
TUCCI RAGù
This recipe, a contemplation on classic Italian cooking, is adapted from "The Tucci Cookbook," a book of recipes from the actor and director Stanley Tucci's food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Provided by Frank Bruni
Categories dinner, main course
Time 3h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a stew pot over medium-high heat, warm olive oil. Sear stewing beef until brown on all sides, about 10 minutes. Remove from pot, set aside in a bowl.
- Add spareribs to pot and sear until brown on all sides, about 10 minutes. Remove ribs and set aside in bowl with stewing beef. (If your pot is big enough to hold all the meat in a single layer, it may be cooked at the same time.)
- Stir onions and garlic into pot. Reduce heat to low and cook until onions begin to soften, about 5 minutes. Stir in wine, scraping bottom of the pot clean. Add tomato paste to pot. Pour 1/2 cup warm water into tomato paste can to loosen any residual paste and then pour into pot. Cook to warm the paste through, about 2 minutes. Add tomatoes along with additional 1 cup warm water. Stir in basil and oregano. Cover with lid slightly askew and simmer about 30 minutes.
- Return meat to pot, along with any juices that accumulated in bowl. Cover with lid slightly askew and simmer, stirring frequently, until meat is very tender and tomatoes are cooked, about 2 hours. Warm water may be added to sauce, in 1/2-cup portions, if sauce becomes too thick.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 23 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 273 milligrams, Sugar 10 grams, TransFat 0 grams
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