Rachel Roddy’s recipe for braised beef ragu | Life and magnificence


We are again, briefly, within the flat I lived in after I first moved to Rome 13 years in the past. Friends hold asking how we’ve managed to suit all our issues into such a small area. My reply is that we didn’t, that we’re merely dwelling round them in a kind of home Tetris, which my six-year-old finds most entertaining. I don’t. But I do have nice affection for this small second-floor flat, which shares an inside courtyard with a bread store and trattoria, as in some ways it’s the purpose I started writing about meals within the first place. Stuffed to the gunnels we could also be, however we’re woken by the thick scent of bread being paddled from the ovens. Then, later within the day, because the trattoria involves life, the siren scent of cured pork assembly a scorching pan, sulphurous greens and the steam from baskets of pasta makes its method up 2 flooring and thru our entrance door.

It was on the trattoria beneath and within the flats of neighbours on both facet the place I first tasted lots of the basic Roman pastas for the primary time: gricia, carbonara, amatriciana, the spicy arrabbiata clinging to quills of penne; the place I first loved spoonfuls of pasta e fagioli (pasta and beans); and rosemary-scented pasta e ceci (pasta and chickpeas). Also sturdy pillows of ravioli dressed with melted butter and sage, ribbons of pasta with rooster livers and – my desert-island dish – a tangle of spaghetti and clams. Years earlier than, as I diligently tried and didn’t wind the strands across the fork, I informed my mum spaghetti was possibly my favorite meal. I should have been eight. I used to be 32 after I knew it was.

I knew little about Roman meals and spoke no Italian after I first arrived. This was irritating however, on reflection, fairly helpful with regard to cooking, because it meant that recommendation was finest demonstrated. You don’t want phrases to grasp that the Italian love of pasta is visceral, that it’s synonymous with house, nor to grasp the energy and tenacity of Italian meals habits and their single-minded perception about how issues are finest performed. I did discover it intimidating, particularly when mixed with the customarily hurtful ideas concerning the English and their meals. Dented I used to be, however none of this was sufficient to puncture my enthusiasm or willpower.

I had cooked pasta all of my grownup life, however had by no means tasted something just like the dishes in Rome – and later Sicily. I used to be joyful to relearn probably the most basic items: the way to cook dinner pasta, to sauté a clove of garlic and make the best tomato sauce, the way to match a form with a sauce, to flip a pan and produce disparate components collectively. I watched and I copied. Add to this a brand new accomplice whose nonno was a Sicilian tomato and wheat farmer – which explains his dogged devotion to a plateful of pasta, which isn’t a lot a meal as a lifestyle.

These days Oretta Zanini De Vita’s encyclopedia of pasta by no means leaves my desk. Every time I have a look at this astonishing compendium of 300 shapes and 1,500 regional variations, I realise that my expertise of pasta, regardless of my years and journey, is minimal, and that Roman influences prevail. We eat pasta nearly day by day and they’re on a regular basis pastas, which suggests the no-nonsense kind – just a few substances mixed boldly in a method that is smart, respecting custom however by no means letting that get in the best way of a meal. I’ve written about most of them right here – pasta and chickpeas or beans or potatoes, spaghetti with clams, pasta al pomodoro (with bursting tomatoes), Cinzia’s baked pasta, pasta with courgettes cooked somewhat like carbonara, a basic bolognese ragù and this, one other ragù. Inspired by tomato-red southern ragus, todays recipe supplies 2 meals.

Like so many Italian recipes, the foundations are elementary: pancetta and a terrific handful of chopped carrot, celery and onion cooked till tender and aromatic. Then the meat – on this case an entire piece – which is browned and adopted by wine and tomato, and which bubbles away till the sauce is shiny and the meat tender. The meat has a double position right here, lending wealthy juices to the sauce whereas retaining sufficient flavour for one more course or meal, ideally with inexperienced sauce. I’ve adopted the Roman behavior of tossing the pasta first with cheese, which creates a greater floor for sauce to cling to. Whether you add cheese earlier than or after, toss vigorously, sending steam and alluring aromas to your neighbours.

Pasta with braised beef ragu

Serves 4-6
100g pancetta, diced
4 tbsp olive oil
2 white onions, peeled and finely diced
1 celery rib, finely diced
1 massive carrot, peeled and finely diced
8 sprigs parsley, finely chopped
600-800g boneless beef in a single piece (braising steak)
500ml purple wine
400ml passata
2 bay leaves
Salt and black pepper
Extra inventory or just water
500g dried or contemporary pasta
Parmesan, for serving

1 In a big, heavy-based pan with a lid, fry the pancetta within the olive oil till it has rendered its fats, then add the greens and parsley and cook dinner till tender and wilted – about 10 minutes.

2 Add the meat to the pan, turning to brown on all sides. Raise the warmth somewhat, add the wine and let that bubble and evaporate for a couple of minutes earlier than including the passata, bay leaves, a pinch of salt and grinds of pepper.

3 Lower the warmth so the sauce simmers gently, then cowl the pan for 2 hours or till the meat may be very tender and the sauce diminished and thick however nonetheless very a lot a sauce – test by lifting the lid now and again, including inventory or water if the sauce appears too thick. Remove the meat and put it aside for the 2nd course or one other day (you can in fact add some again into the sauce).

4 Bring a big pan of water to the boil, add salt, stir, add the pasta and cook dinner till al dente. Reheat the sauce if it has cooled. Tip the pasta into a big warmed bowl, add a handful of grated parmesan and toss, add the sauce and toss once more. Divide between bowls, handing spherical extra parmesan for individuals who need it. Serve meat as a 2nd course with inexperienced sauce, maybe.

  • Rachel Roddy is a meals author based mostly in Rome and received the Guild of Food Writers meals author and cookery author awards for this column. Her new e book, Two Kitchens (Headline Home) is out now; @rachelaliceroddy

Rachel Roddy from theguardian.com

Leave a Reply