This is my adaptation of the recipe in Marcella Hazan's brilliant The Essentials Of Classic Italian Cooking. I happen to think that the addition of garlic does not weaken this classic, though my Italian friends would consider this an act of culinary blasphemy. Although chicken livers and cream are often traditional ingredients, I have left them out. I have, however, added one unconventional ingredient - star anise - because I couldn't resist it. This will make my Italian friends incandescent with rage, but, when added with the onions, it acts as a flavour enhancer for the meat without lending an anise flavour to the dish itself.
The secret to the sauce is very long, slow cooking, hence it is more easily and reliably cooked in the oven. But, before you follow suit, please make sure that your oven's temperature gauge is accurate.
Pre-heat the oven to 80C. On the stove-top, put the oil and butter in a casserole, add the onion, garlic and star anise, and cook on a low heat for half an hour. Add the carrots and cook for 20 minutes. Add the celery, turn the heat down even lower and cook for a few minutes more. Now add the meat, gently pressing it down so it becomes integrated into the vegetables.
Season generously, add the milk, then grate over a little nutmeg and cook very gently for at least half an hour, until the milk has just about disappeared. Add the wine and tomatoes, transfer the pot to the oven, cover, leaving the lid slightly ajar, and cook for at least six hours. (If during this time the meat is cooking dry, add a drop of water; also, fat will split and rise to the surface, but don't worry about it.)
When the rag? has finished cooking, it should be rich and moist, but dry and not wet with liquid. Before tossing with the pasta, check the seasoning (be very generous with the pepper) and serve with freshly grated Parmesan.
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 973 | ||
Calories from Fat: 861 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.7g | 128 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 52.8g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 202.3mg | 7 % | |
Potassium 596.1mg | 16 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 13g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 973
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