I’ve found my new favorite Italian dish. There’s no confusion about this. It’s incredibly awesome and the reason I know it’s my favorite is because I’ve told 13 people about how great it is since I’ve prepared it. That’s a valid reasoning in itself. It’s a ragù and if you aren’t familiar with what that is, it’s basically a meat sauce that’s simmered for over an hour and a half. During that time, the flavors of the ingredients are mixed and melded and the meat is tenderized to the point of nearly falling apart on your fork. It’s incredible, really.
Neapolitan ragù is one of the two most famous varieties of meat sauces called ragù. It is a specialty of Naples, as its name indicates. The other variety originated in Bologna and is known in Italian as ragù bolognese or ragù alla bolognese. Both types of ragù are similar, yet differ in types of meat and how the vegetables are cut. Both ragùs are cooked over low heat for a long time, however, leading to that distinctive texture only a properly prepared ragù can offer.
The Recipe
Believe it or not, one ingredient stood out more than all the rest. That ingredient was the red wine. Wine is used in this type of dish to cut through and tenderize the meat, but the cabernet sauvignon I added gave such a distinct flavor that I’m not sure I can go without from now on. Other than that, this recipe calls for some readily available, yet absolutely wonderful ingredients. Think carrots, celery, onion, steak, chopped tomatoes, fresh basil, fettuccini, and Parmesan cheese. I’ve heard that certain folks cook with love, but never quite gave and credence to that. While I won’t say I used love while I was preparing this one, I will say that there was love in the pot when I was finished. I’m not sure you can slow cook anything and think otherwise. This dish is delicious and just about perfect.
Ingredients
Serves: 6
4 Tablespoons of Olive Oil
1 Large Onion, Chopped
1 Large Carrot, Chopped
1 Celery Stick, Chopped
1 Pound Fillet Steak, Cubed
12 Ounces Rich (Dark) Red Wine
4 Ounces Beef Stock
4 Tablespoons Tomato Purée
28 Ounces (1 Large Can) Chopped/Diced Tomatoes
1 Handful Fresh Basil, Chopped
1 Pound Dry Fettuccini
1/4 Cup Parmesan Cheese, Shredded
Salt
Ground Black Pepper
Step-by-Step Instructions
I’d like to thank Gino D’Acampo for this recipe. He prepared this dish during an episode of his television show called Gino’s Italian Escape and since I saw it, I’ve been wanting to try it. Like I said above, it’s awesome, so I’m glad I gave it a shot.
Sautée Onion, Carrot, & Celery
Add the olive oil to a large skillet and warm over medium heat. Add the onion, carrot, and celery and let cook for about 10 minutes.
Cook the Steak
Add the steak to the skillet. Stir and let fry for two minutes. Then add the wine and let that simmer for two minutes. Add a 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the skillet, cover, and let simmer for 30 minutes. You may need to reduce the heat a bit to get a proper simmer and you’ll need to stir everything every now and then.
Add Tomatoes
Next, add the beef stock, tomato purée, and the tomatoes. Raise heat to bring the ingredients to a boil. Stir in well, cover, reduce heat to a simmer, and let everything simmer for an hour and a half. Stir occasionally. When finished, add the basil, taste, and season with salt and pepper to your liking.
Cook the Fettuccini
Bring a large pot of water to a boil. Add one tablespoon of salt and then add the dry fettuccini. Cook for 10 minutes or until al dente. When finished, strain through a colander and add the pasta back into its pot.
Combine Ingredients
Pour the sauce over the pasta in the pot and gently mix everything together. Let stand for a few minutes.
Plate & Serve
Divide the portions between plates, sprinkle some Parmesan cheese over each portion and serve. Enjoy!
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