Ragu Is My New Favorite Italian Dish
Never thought I'd get a recipe recommendation from a car critic (@thesmokingtire)!
If Americans are good at one thing it's taking someone else's tradition and making it our own. There is no better example than American cuisine. We can call it Italian food, but really it needs to be hyphenated, especially after I got my hands on this recipe.
Nothing expensive or unusual here. The most exotic thing is the three-some going on in the wine bottle.
Italian, Mexican, Chinese, Indian, and even Japanese food have all become so ubiquitous in every town in America. None more so than Italian and Mexican. I can't make proper sushi, curry, or dim sum - but I sure can cook pasta and make tacos!
I'd even go as far to say I was raised on Italian food. I know exactly zero true Italians that aren't also an American. The most Italian person I know isn't completely Italian. My uncle is half-Italian and cooks recipes from the 'old country' that are five generations old at this point.
My uncle cooks a spaghetti sauce that is other worldly, and uses ingredients like Swiss chard - things I didn't know existed. He also talks with his hands and makes odd frustrated, excited, and confused noises that sound like half an Italian cuss word.
Twenty minutes after adding the venison and 80/15% beef. I tweaked the recipe a bit as I want to use up my wild game.
My fondness for Italian food goes deep. A childhood type of deep. Naturally when I saw a car critic posting a recipe for Ragu, I was a bit skeptical. Matt Farah with 'The Smoking Tire' is no ordinary cook. He's a culinary enthusiast. He puts in a similar level of enthusiasm into his food as he does his automotive escapades. He even counted the late great Chef Carl Ruiz as a close friend.
One complete hour of browning in its own juices and olive oil. How much olive oil? Enough.
I decided to test out a simple, yet three hour process, Mr. Farah posted on his Instagram for Ragu. I wasn't even quite sure what Ragu meant, isn't it a crappy dollar store variety of pasta sauce? That's what I thought, and I was wrong.
A ragu is a meat based sauce served with pasta. It is a simple dish with as few ingredients as you'd want for no-grocery-store-run required type of dinner. The recipe I was provided didn't require much other than around THREE HOURS of cooking time.
Immediately after adding the tomato sauce, wine, water, and tomato paste.
For the sake of plagiarism I'm not going to post Mr. Farah's recipe verbatim. I encourage you to visit his Instagram and take a look at it yourself. What I will say is that it is as simple as he writes. I love recipes that don't weigh everything out in specific amounts - a 'little' of this, 'most' of those, and 'some' of that. That's how I love to cook. I want it to be a little different each time - hopefully within sight of the sweet spot of perfection.
Two hours of cooking later the Ragu is done!
Perfection is however unattainable. This recipe is about as close to perfect as I'd like to get. Hopefully you take another look at Ragu and try it out yourself.
Cook some noodles and add back a little bit of sauce. Dish this up and add more sauce on top! Bellissimo! The hero picture at the top is the end result.