Episode #08 – Beef Ragout (1 of 2) – Italian Cooking
From the HBO hit show The Sopranos, please a round of applause for… Katherine Narducci Beef Ragout Sauce Serves: 4 Prep Time: 5 Cooking Time: about 30 min. Ingredients: 1/2 Red Onion 1 Carrot 3 Tbsp Olive Oil 2 Handfuls of Fresh Basil 1 Can of Pelati 1 Lb of Premium Beef 1 Glass of Red Wine Salt, Pepper Preparation: Chop the onion and the carrot medium fine. Rinse well your basil. Slightly blend your can of pelati… Make sure you leave some chunks, it looks better. Cook It: Saute’ the onion and the carrot on a medium-high flame, until the onion gets a nice golden color. Add the beef, and saute’ it until it browns completely, then pour the wine. Sip Some Wine! Still on a medium-high flame, stir the meat and the wine, and let all the alcohol evaporate completely…you will notice its pungent smell fading away pretty fast…about three minutes. Add the pelati, salt and pepper, and some red pepper if you’d like to add some spice to it. Stir well, lower your flame to a medium, do not cover your pan. From now on it is just a waiting and stirring and sipping. Play a nice record, call your mate (or your pet) for a toast, and in a half hour dinner will be served. Garnish your plates with some freshly grated parmesan, the fresh basil and some good extra virgin olive oil. NOTES: – Do not use an extra lean beef…it will most likely come a little dry…you want to have just a drop of fat in your meat…it helps. – This dish makes a great leftover…cook more and freeze it. Or cook …