I watched Saturday Kitchen yesterday and saw Gennaro Contaldo making the ragu his way. It seems all the famoso Italian chefs have their own, THE ONLY PROPER way. I tried Antonio Carluccio’s, wasn’t convinced by the white wine, for the science I had to try to Gennaro’s. Ended up with a fantastic ragu, a keeper, most likely, although knowing my cooking style, I will take the best of all worlds and do it my way.<\/p>\n
Today it was\u00a0 chopped red onion, celery and carrot sweated on olive oil with a bit of butter, we’re not scared of flavour in our house. Half and half minced beef and pork added and browned well, before a glass of good cab sav added. Some chopped pancetta was suggested, but I had none, will do next time.\u00a0 Rich beef stock next, about 300 ml and then the most different of all – goodbye canned tomatoes, hello tomato puree, about 2 tbsps of it.\u00a0 Gennaro said no herbs, which I can live with, though a bay leaf from the garden is awesome in a ragu, no mushrooms, he also said, but this time I ignored it- a handful of porcini from Poland is a must.<\/p>\n
The sauce cooked slowly under cover for about 2,5 hours and needed no seasoning at the end- thank you, good beef stock.\u00a0 Served with fresh tagliatelle and parmesan.\u00a0 Very good, dare I say, quite authentic. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
I watched Saturday Kitchen yesterday and saw Gennaro Contaldo making the ragu his way. It seems all the famoso Italian chefs have their own, THE ONLY PROPER way. I tried Antonio Carluccio’s, wasn’t convinced by the white wine, for the science I had to try to Gennaro’s. Ended up with a fantastic ragu, a keeper, … Continue reading Gennaro’s ragu.<\/span>