Episode #108 - Pasta with Beef Ragout and Pears with Pecorino; Special Guest Katherine Narducci from The Sopranos
We finally are keeping up with the promises.
Today we had a very special guest for lunch.
A very sweet woman that is very close to our family and that we have the pleasure to share many meals and celebrations with...
She is a great actress of Italian heritage, and always reminded Deb and I of a modern Anna Magnani...
Today we had a very special guest for lunch.
A very sweet woman that is very close to our family and that we have the pleasure to share many meals and celebrations with...
She is a great actress of Italian heritage, and always reminded Deb and I of a modern Anna Magnani...
Ladies and Gents,
from the HBO hit show The Sopranos we
happily and proudly introduce,
Katherine
Narducci!!!
Applause...
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 it , fridge it, and use it tomorrow. Therefore, I always considered a great date dish...cook yesterday for today's date...
- NEVER freeze meat that was previously frozen! If you are cooking frozen meat, try to eat your sauce between the day of and the day after.
In case you need to refresh your memory on how to cook the perfect pasta...I'm sure you don't...but if you do....
Buon Appetito.
Debi and Gabriele
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 it , fridge it, and use it tomorrow. Therefore, I always considered a great date dish...cook yesterday for today's date...
- NEVER freeze meat that was previously frozen! If you are cooking frozen meat, try to eat your sauce between the day of and the day after.
In case you need to refresh your memory on how to cook the perfect pasta...I'm sure you don't...but if you do....
Buon Appetito.
Debi and Gabriele
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