Discussed this with CRinCA on my last weekend thread, which I somehow deleted typing in a response to Drew. So I made my version tonight, it was very good. I screwed it up some by oversalting it but I could tell what it would have been otherwise. I had cut down on the pasta for the carbs. I had leftovers, and to kill the salt I added more pasta, tomato paste and cream. So it'll be a different dish when I get back to it. But I would definitely make the original again. The recipe was chuck cubes cooked in the oven with a lot of onions, some celery and carrots, parsley and grated parm, mixed with rigatoni/penne/ziti. Chuck's recipe had some tomato base, iirc
Good question. The was no initial browning. All the browning, and it was substantial, came from the last part of the cook in the oven with the lid off.
Ingredients
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
3-4 OUNCES PANCETTA OR BACON, CHOPPED
2 MEDIUM CARROTS, PEELED AND FINELY CHOPPED
2 MEDIUM CELERY STALKS, CHOPPED
1 CUP DRY WHITE WINE
3 POUNDS YELLOW ONIONS, HALVED AND SLICED POLE TO POLE
1 1/2 POUNDS BONELESS BEEF SHORT RIBS OR CHUCK, TRIMMED AND CUT INTO 2-INCH CHUNKS
3/4 TEASPOON RED PEPPER FLAKES
2 INCH PIECE PARMESAN RIND (OPTIONAL), PLUS 2 OUNCES PARMESAN CHEESE, FINELY GRATED (1 CUP)
KOSHER SALT AND GROUND BLACK PEPPER
1 POUND TUBE PASTA-RIGATONI, ZITI, PENNE
1/2 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY
Directions
Heat the oven to 325°F with the rack in the lower-middle position. In a large Dutch oven over medium, heat the oil until shimmering. Add the pancetta and cook, stirring occasionally, until lightly browned, a few minutes. Add the carrots and celery, then cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Add the wine, increase the temp, and cook, scraping up any browned bits, until reduced by about half. Return to medium heat. Add the onions, beef, pepper flakes, Parmesan rind (if using), ½ teaspoon salt and 1 teaspoon black pepper, then stir to combine. Cover, transfer to the oven and cook for 90 minutes.
Remove the pot from the oven and stir. Return to the oven, uncovered, and cook until stewy and the meat falls apart when pressed with a fork, about another 1½ hours. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off and discard as much fat as possible. Remove and discard the Parmesan rind (if used). Cover and set aside while you cook the pasta.
In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain the pasta.
Add the pasta to the Dutch oven and toss to combine with the sauce, adding about ½ cup of reserved pasta water. Add the parsley and half the grated Parmesan, then toss again; add more reserved water as needed so the sauce coats the pasta. Taste and season with salt and black pepper. Serve with the remaining Parmesan.
Tip: Don’t be concerned that there’s so little liquid in the pot after adding the onions and beef. In the covered pot warmed by the oven heat, the vegetables and meat release moisture that becomes the braising liquid. For the second half of cooking, don’t forget to uncover the pot. This allows some of that liquid to evaporate for a richer, more concentrated flavor and consistency.
The recipe is purposely onion-centric. 3 pounds was 2 1/2 to 3 large onions, which provide liquid and melt down considerably.
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that seems like a lot?
The recipe is purposely onion-centric. 3 pounds was 2 1/2 to 3 large onions, which provide liquid and melt down considerably.
Noted! I am going to make this--thanks Bill
Pecorino Romano? Less salty? I do often sub that for parm.
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In comment 16632505 djm said:
Quote:
that seems like a lot?
The recipe is purposely onion-centric. 3 pounds was 2 1/2 to 3 large onions, which provide liquid and melt down considerably.
Noted! I am going to make this--thanks Bill
Good luck if you do. Let us know how it goes.
Fresh pasta is great. I make some from time to time. Cooking time is way shorter, more like 2-3 minutes til done.
Bittman's recipe is pretty much the same, except for subbing red onions and having about 1/3 more. Cooking it stovetop requires a lot more attention to keep it from burning. He doesn't mention an amount for cheese, so I'd guess people would use less. But it looks like a good recipe.