Page 57 - 2016TOHCookbook

Ragu
Gardella Family | NEEDHAM, MA
“This recipe is a family favorite that the kids ask for on holidays. The original recipe appeared in an issue of Bon Appetit. It deserves an afternoon of atten- tion to simmer until the beef practically falls apart. The sauce should be thick and rich, but definitely not low cal! The great thing about this recipe is that it always turns out amazing.” JENNIFER GARDELLA
INGREDIENTS
Serves 8
1⁄2 cup olive oil
2 pounds steak (hanger or tips)
2 ounces pancetta
2 ounces prosciutto
1 yellow onion, diced
6 to 8 garlic cloves, minced
1 ounce dried porcini mushrooms, reconstituted in hot water, chopped 1 tablespoon crumbled dried sage
4 ounces chopped tomato
4 cups beef broth
3 ounces tomato paste
2 teaspoons granulated sugar
Cooked extra-wide egg noodles, for serving
PREPARATION
1. In a Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Working in batches, brown the steak. Transfer to a plate.
2. Heat the remaining oil in the pot over medium-high heat. Add the pancetta, prosciutto, onion, garlic, mushrooms and sage. Cook, stirring occasionally, until onions are soft and translucent. Add the tomatoes and pour in the broth, 1 cup at a time. Bring to a boil over medium-high heat.
3. Lower heat to medium-low and simmer until reduced, at least one hour, stirring occasionally. Stir in the tomato paste and sugar and simmer until desired consistency. Serve over egg noodles.
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