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A soulful Neapolitan classic where beef and a mountain of onions are slow-cooked for hours until the onions melt into a sweet, rich sauce. This hearty ragu features tender beef that falls apart and a deep, savory flavor profile enhanced by fresh basil and Pecorino Romano.
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Render bacon fat and deeply sear beef pieces in a Dutch oven, then set both aside. → Caramelize onions separately and sauté a mirepoix of carrots, celery, and garlic in the main pot. → Deglaze the pot with white wine and combine the beef, bacon, onions, and beef stock. → Slow-cook covered on very low heat for 3 hours until the onions melt and the beef is tender. → Mix with al dente pasta, fresh basil, and Pecorino Romano cheese.
Render bacon fat and deeply sear beef pieces in a Dutch oven, then set both aside. → Caramelize onions separately and sauté a mirepoix of carrots, celery, and garlic in the main pot. → Deglaze the pot with white wine and combine the beef, bacon, onions, and beef stock. → Slow-cook covered on very low heat for 3 hours until the onions melt and the beef is tender. → Mix with al dente pasta, fresh basil, and Pecorino Romano cheese.
A soulful Neapolitan classic where beef and a mountain of onions are slow-cooked for hours until the onions melt into a sweet, rich sauce. This hearty ragu features tender beef that falls apart and a deep, savory flavor profile enhanced by fresh basil and Pecorino Romano.
In a Dutch oven, sauté the diced bacon or pancetta over medium heat until the fat is rendered and it becomes crispy. Remove the bacon and set aside.
Using the rendered fat in the pot, sear the large beef pieces on high heat until they develop a deep brown crust on all sides. Remove the beef and set aside.
In a separate large pan, caramelize the sliced onions with clarified butter over high heat until they reach a beautiful golden brown color.
Back in the Dutch oven, add the finely diced carrots and celery. Sauté them in the remaining meat juices and fat until softened.
Stir in the tomato paste and sauté for a minute to cook out the raw taste. Add the chopped garlic and cook until fragrant.
The onion-to-beef ratio should be roughly 2:1 by weight; the onions are the base of the sauce.
Caramelizing the onions in a separate pan adds a depth of sweetness that traditional methods might miss.
Ensure the heat is extremely low during the long simmer to prevent scorching the bottom of the pot.
Using a cheese grater for the carrots is a professional shortcut to achieving a very fine dice.
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