I love smoked food (obviously) and I also love great Italian food .... decided to create my own Ragu
Like my Chili, the idea is to take it to a new level by introducing smoke and slow cooked beef to a traditional peasant dish. In this case, a classic Italian Ragu.
I’ve had some great Ragu’s involving slow cooked meat, like wild boar, for example. I decided to try something along those lines, rather than using standard ground beef and pork sausage.
Approach is to smoke something that makes for a great piece of meat standing on its own. I chose beef short ribs. Then combine that with a traditional Ragu that incorporates all that makes for a great Italian dish .... tomatoes, onions, celery, carrot, garlic, salt, pepper, oregano, olive oil.
Ingredients
Beef short ribs smoked with red oak for about 3 hours, then deboned and diced up to bite size chunks
2 stalks celery
1-2 carrots, peeled
1 shallot
4 garlic cloves .... cut up in small pieces, not crushed/minced
1 tbsp oregano
1 can (28 oz) stewed tomatoes
2 cans (14 oz) diced tomatoes
1 cup chianti
3/4 cup olive oil + 2 tbsp
Technique
smoke short ribs for about 3 hours.... get to reasonable probe tender, around 180F internal .... I dry brined, rubbed with granulated garlic and coarse ground pepper, then cooked on the hasty-bake at 250F for 3 hours using lump charcoal and a piece of red oak
saute the onion, celery, carrot until the celery and onion are translucent, about 10 minutes ish
add the garlic and stir like crazy for 1 minute
add the oregano and stir in until aromatic
add the short rib meat and brown until fat begins to render
deglaze with the wine
add everything else
bring to a boil for about 5 minutes
Cover and simmer until done ... 2 hours, or so
Add 1 ladle of pasta water once you have cooked the pasta
Serve with some great pasta
I’m currently waiting for it to be done ... the smell from the kitchen is driving me insane. Once I’ve got this one done, will adjust as needed and update
Pictures so far
Like my Chili, the idea is to take it to a new level by introducing smoke and slow cooked beef to a traditional peasant dish. In this case, a classic Italian Ragu.
I’ve had some great Ragu’s involving slow cooked meat, like wild boar, for example. I decided to try something along those lines, rather than using standard ground beef and pork sausage.
Approach is to smoke something that makes for a great piece of meat standing on its own. I chose beef short ribs. Then combine that with a traditional Ragu that incorporates all that makes for a great Italian dish .... tomatoes, onions, celery, carrot, garlic, salt, pepper, oregano, olive oil.
Ingredients
Beef short ribs smoked with red oak for about 3 hours, then deboned and diced up to bite size chunks
2 stalks celery
1-2 carrots, peeled
1 shallot
4 garlic cloves .... cut up in small pieces, not crushed/minced
1 tbsp oregano
1 can (28 oz) stewed tomatoes
2 cans (14 oz) diced tomatoes
1 cup chianti
3/4 cup olive oil + 2 tbsp
Technique
smoke short ribs for about 3 hours.... get to reasonable probe tender, around 180F internal .... I dry brined, rubbed with granulated garlic and coarse ground pepper, then cooked on the hasty-bake at 250F for 3 hours using lump charcoal and a piece of red oak
saute the onion, celery, carrot until the celery and onion are translucent, about 10 minutes ish
add the garlic and stir like crazy for 1 minute
add the oregano and stir in until aromatic
add the short rib meat and brown until fat begins to render
deglaze with the wine
add everything else
bring to a boil for about 5 minutes
Cover and simmer until done ... 2 hours, or so
Add 1 ladle of pasta water once you have cooked the pasta
Serve with some great pasta
I’m currently waiting for it to be done ... the smell from the kitchen is driving me insane. Once I’ve got this one done, will adjust as needed and update
Pictures so far
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