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Ингредиенты
- 1 pound lamb shoulder chops (or lamb necks)
- 1 pound pork spareribs
- 1 pound beef short ribs
- Salt and pepper
- Olive oil
- 1 large yellow onion, diced
- 1 large carrot, peeled and finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, sliced
- 5 anchovy fillets, chopped
- A healthy grating of nutmeg
- 1 – 2 cups white wine
- One 28-ounce can crushed tomatoes
- One 15-ounce can plain tomato sauce
- Handful of fresh parsley leaves, finely chopped
View Full Recipe at Amateur Gourmet
%20we%20best%20not%20tell%20our%20guests%20about.%20Unlike%20Sunday%20gravies%20that%20I%E2%80%99ve%20made%20before,%20this%20ragu%E2%80%93which%20comes%20from%20Canal%20House%20Cooking%20Volume%20No.%202%E2%80%93asks%20you,%20at%20the%20three%20hour%20mark,%20to%20shred%20the%20meat%20by%20hand%20and%20return%20it%20to%20the%20pot.%20What%20happens%20then%20is%20that%20the%20meat%20continues%20to%20break%20down%20over%20the%20next%20two%20hours,%20as%20the%20sauce%20thickens,%20and%20what%20you%20have%20at%20the%20end%20is%20something%20so%20remarkable,%20so%20utterly%20delicious,%20you%20may%20as%20well%20throw%20away%20any%20other%20ragu%20recipe%20you%20possess%20because%20there%E2%80%99s%20no%20topping%20this%20one.%3C/p%3E%3Cp%3EOne%20of%20my%20favorite%20things%20about%20recipes%20like%20these%E2%80%93where%20you%20brown%20lots%20of%20meat,%20then%20add%20aromatics%20and%20cooking%20liquid%20(basically%20a%20braise)%E2%80%93is%20that%20you%20can%20start%20the%20browning%20the%20second%20you%20get%20home%20which%20(a)%20saves%20you%20time%20and%20(b)%20ensures%20that%20you%20get%20the%20meat%20really%20dark.%20So%20when%20I%20got%20back%20from%20the%20store,%20a%20Wednesday%20or%20two%20ago,%20I%20immediately%20poured%20olive%20oil%20into%20my%20Dutch%20oven,%20turned%20up%20the%20heat,%20seasoned%20the%20lamb%20shoulder%20right%20there%20in%20its%20plastic%20wrapping%20(after%20patting%20it%20with%20paper%20towels)%20and%20added%20it%20to%20the%20hot%20oil%20to%20brown.%3C/p%3E%3Cp%3EWhile%20that%20was%20browning,%20I%20finished%20unpacking%20and%20started%20prepping%20vegetables.%20When%20the%20lamb%20came%20out,%20in%20went%20the%20pork.%3C/p%3E%3Cp%3EAnd%20once%20the%20pork%20was%20brown%E2%80%A6%3C/p%3E%3Cp%3EIn%20went%20the%20short%20ribs.%3C/p%3E%3Cp%3EAgain,%20if%20you%20take%20your%20time%20in%20this%20step,%20the%20flavor%20will%20be%20so%20intense%20at%20the%20end,%20you%E2%80%99ll%20marvel.%20And%20it%20allows%20you%20to%20spend%20time%20prepping%20everything%20else%20so%20it%E2%80%99s%20a%20perfect%20cooking%20scenario.%20And%20look,%20just%20as%20the%20meat%E2%80%99s%20done,%20the%20vegetables%20are%20all%20chopped%20and%20ready%20to%20go%20in.%3C/p%3E%3Cp%3EOut%20comes%20the%20meat%E2%80%A6%3C/p%3E%3Cp%3E%E2%80%A6in%20comes%20the%20veg.%20(And%20some%20freshly%20grated%20nutmeg,%20which%20I%20love.)%3C/p%3E%3Cp%3EOnce%20they%20soften,%20you%20add%20a%20good%20glug%20of%20dry%20white%20wine.%3C/p%3E%3Cp%3ELet%20that%20boil%20a%20bit%20and%20then%20add%20your%20meat%20back%20in%20along%20with%20tomatoes,%20tomato%20sauce,%20and%20water.%20Bring%20to%20a%20simmer%20and%20your%20work%E2%80%93at%20least%20for%20the%20next%20three%20hours%E2%80%93is%20done.%3C/p%3E%3Cp%3EAt%20that%20point,%20it%E2%80%99s%20time%20to%20remove%20the%20meat%20to%20a%20cutting%20board.%20Hopefully%20you%20have%20asbestos%20hands.%3C/p%3E%3Cp%3EIf%20you%20don%E2%80%99t,%20let%20the%20meat%20cool%20until%20you%20can%20handle%20it%20then%20shred%20all%20of%20it%20(well,%20as%20much%20as%20you%20can)%20back%20into%20the%20pot%20with%20the%20sauce.%20You%20may%20be%20tempted%20to%20snack.%20No%20one%20will%20know.%3C/p%3E%3Cp%3EStir%20that%20in%20and%20cook%20for%20two%20more%20hours.%20At%20that%20point,%20you%20will%20have%20a%20ragu%20so%20ridiculously%20rich%20and%20meaty%20and%20wonderful,%20you%20may%20have%20to%20bat%20neighbors%20away%20so%20you%20can%20feed%20it%20to%20the%20people%20you%20want%20to%20feed.%3C/p%3E%3Cp%3ENow%20that%20you%E2%80%99ve%20made%20it,%20you%20can%20do%20anything%20you%20want%20with%20it:%20spoon%20it%20over%20polenta,%20eat%20it%20by%20itself.%20Me?%20I%20knew%20that%20I%20had%20to%20cook%20up%20some%20pasta,%20so%20I%20boiled%201%201/2%20pounds%20of%20rigatoni%20in%20salted%20water%20and%20when%20al%20dente,%20I%20stirred%20it%20all%20into%20the%20ragu.%3C/p%3E%3Cp%3EThat,%20my%20friends,%20is%20a%20dinner%20fit%20for%20a%20hungry%20god.%20And%20when%20sprinkled%20with%20Parmesan%20and%20freshly%20chopped%20parsley?%20It%E2%80%99s%20a%20work%20of%20art.%3C/p%3E%3Cp%3EPrayers%20may%20never%20get%20answered,%20dreams%20may%20never%20come%20true,%20but%20this%20ragu%20proves%20that%20if%20you%20brown%20meat%20and%20simmer%20it%20for%20five%20hours%20with%20tomatoes,%20garlic,%20and,%20yes,%20anchovies,%20heaven%20really%20is%20a%20place%20on%20earth.%3C/p%3E%3Cp%3ERecipe:%20The%20Ultimate%20Five-Hour%20Meat%20Ragu%3C/p%3E%3Cp%3ESummary:%20Adapted%20from%20Canal%20House%20Vol.%202.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EPat%20the%20meat%20dry%20with%20paper%20towels;%20season%20with%20salt.%20Heat%20olive%20oil%20in%20a%20large%20heavy%20pot%20(I%20used%20my%20Dutch%20oven)%E2%80%93enough%20to%20coat%20the%20bottom%E2%80%93until%20very%20hot.%20Brown%20the%20meat%20in%20batches%20on%20all%20sides,%20taking%20your%20time%20(lower%20the%20heat%20if%20it%E2%80%99s%20browning%20too%20fast)%20until%20you%20have%20a%20big%20pile%20of%20beautifully%20golden%20brown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