PHOTOGRAPHYANSON SMARTSTYLINGKIRSTEN JENKINSMERCHANDISINGEMMALY STEWARTTHEREIS SOMETHINGaboutraguthatsoothesthesoul.It’sa dishthat’sperfectly
athomein differentsettings– froma casualweeknightdinnerwithfriends,
toa celebratorymaincoursethewholefamily can dig into. Whatever the scene,
a goodraguis comfortingin everyway.
Iliketowaitfora cold,quietnighttocookthisrichdish.I sayquietbecausehearingthe
thick,darksaucebubblingawayonthestovetopis a greatindicationofwhenit is done.
Thebubblesstartoffsmallandendupbigandrollingaftera goodfewhours.Cooking
isn’tjustaboutsight,smellandtaste– youhavetolisten,too.Youcancookthisragu
saucea fewdaysaheadandstorein thefridge,oryoucanfreezeit in batchesforcomfort
foodin a flash.I’veoptedfortagliatellein thisrecipe– I love how the sauce clings to the
long,flatnoodles.Butreally,anypastashapewill work.
Thisis a classicItaliandishthat,I think,
shouldbeservedwitha bigglassofredwine
andplentyofsourdough to mop up the
moreish sauce.
It’stheseasonforwarmbowlsofpasta,and
ourcomfort-foodexpert,MasterChef‘sLarissa
Takchi, brings her short-rib ragu to the table.TO THE SAUCETAGLIATELLEWITH
BEEFSHORT RIB RAGU
SERVES4-6
Begin this recipe 4 hours ahead.(^1) / 4 cup(60ml)extravirginoliveoil
1 eachonion,celerystalk and carrot,
finelychopped
1 tspsmokedpaprika
1.8kgbeefshortribs,cut
intoindividualribs
11 / 2 cups(375ml)redwine
4 garliccloves,finelychopped
750gbottletomatopassata
2 bayleaves(freshordried)
(^1) / 2 bunchoreganosprigs,
roughlychopped
500gtagliatelle
Grated parmesan, to serve
Heat2 tbsoilin a largeheavy-based
saucepanoverlowheat.Addonion,
celery,carrotandpaprika,andcook,
stirringoccasionally,for10-15 minutes until
caramelised.Transferto
a largebowlandwipethepanclean.
Heatremaining1 tbsoilin thesamepan
overhighheat.Addribsandcook,turning
frequently,for6-8minutesuntilbrowned
allover.Seasonandtransferto a bowl lined
withpapertoweltodrain.
Returnpantohighheat(donotwipeit
clean)andaddwine,scrapingbottomof
panwitha spoon.Addcookedvegetables,
ribs,garlic,passata,bayleaves,halfthe
oreganoand300mlwater,andstirgently
tocombine.Bringtotheboil,reduceheat
tolowandcoverwitha lid.Cook,skimming
fatoccasionally,for3 hours-3hours 30
minutesuntilmeatfallsoffthebone.
Shredmeat,discardingbonesand
sinew.Addmeatandremainingoregano
tosauce.Reduceheattolowandsimmer,
uncovered,for10-15minutesuntilslightly
reduced.Discardbayleavesandseason.
Bringa largesaucepanofsaltedwater
totheboilandcookpastaaccordingto
packetinstructionsuntilal dente.Drain,
reserving100mlpastacookingliquid,
andtransferpastatotheragu.Tossto
combine,addingthereservedpastaliquid.
Scatteroverparmesanand freshly ground
black pepper to serve.
delicious.com.au/recipes
Formoresuper-tastydishes
from theMasterChef star.
@larissatakchi
28 delicious.com.au