Our Father is the name of this noodle, which is often used in soups, but any pasta can be used for this dish. Ragu: From French ragoût. Meat or poultry cut into small, regular pieces, cooked in sauce, wine or water, forming a substantial stew. Translating: “sauce”.
Recipe for 2 people who eat very well:
600 g of meat cut into cubes (I used beef shoulder);
1 small chopped onion;
2 cloves of garlic, squeezed;
1 chopped carrot (in very small pieces);
6 chopped green olives;
1 envelope of powdered meat broth.
2 large peeled and seedless tomatoes, chopped;
100 ml of dry red wine;
100 ml unseasoned tomato sauce or paste;
Seasonings to taste: I used salt, green chillies, bay leaves and pepper.
Season the meat 2 hours in advance as you prefer (I used salt, pepper and soy sauce – shoyu). Good meat for Ragu is muscle, pork shoulder, ossobuco or any meat you use to make pot meat.
Saute the onion in a large pan with a little oil and then add the garlic, before browning add the meat. Fry the cubes on all sides until golden.
Add the carrot, olives and sauté some more. Add the chopped tomatoes, when they start to release water, sprinkle the powdered meat broth and mix well. Add the wine, bay leaves, tomato sauce and let it reduce. If necessary, add a little boiling water to make the sauce thinner.
This sauce traditionally cooks over low heat until the meat is very tender, but I didn’t have enough time and put it in the pressure cooker for 20 minutes (I added more water before bringing it to pressure, about 200ml).
Remove the meat from the sauce and roughly shred it, return the meat to the sauce and let it simmer over low heat until it thickens well (about 15 minutes). If necessary, adjust the salt (I didn’t use it) and add pepper (freshly ground black pepper).
Serve over soft polenta or pasta of your choice.
I used about 1/3 of the package of pasta. I cooked the pasta al dente, covered it with sauce, added a little chopped green chilli, coarsely grated parmesan cheese and ran for hugs!
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