RAGÙ DI MANZO E VERMOUTH
In many Italian-American households, a Thanksgiving meal wouldn’t be complete without pasta as a first course. I make no exception. My Ragù di Manzo e Vermouth (or, ‘Beef and Vermouth Ragù’) takes inspiration from my Drunken Pork Tacos recipe by bathing tough cuts of stewing beef in an intoxicant, this time being vermouth, to make a tender, mouth-watering gravy that may very well claim bragging rights over holiday turkey.
PREP/COOK TIME: About One Hour
Makes 4 Servings
INGREDIENTS
2 Tbs – Extra Virgin Olive Oil
2 Lbs – Stewing Beef (Chuck or Round), Trimmed and Cut into 1 ½” - 2” Cubes
½ Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 Tbs – Garlic, Peeled and Minced, Finely
2 Tbs – Double Concentrate Tomato Paste
2 Cups – Extra Dry Vermouth
1 (10.5 Oz) Can – Au Jus Gravy
Whole Milk Ricotta for Garnish
Crushed Red Pepper for Garnish
Pecorino Romano Cheese, Shaved, for Garnish
THE NITTY GRITTY
In a medium bowl, season beef with salt, pepper and garlic; mix till combined. Meanwhile, in a 12” non-stick pan, warm oil over medium-high heat. Add beef and brown pieces till golden (about 2 – 3 minutes).
(NOTE: Do not overcrowd pan, cook beef in batches if needed.)
Add tomato paste and stir; cook for about another minute to get rawness out of paste. Add vermouth and stir to combine. Increase heat and simmer beef on high, uncovered, stirring occasionally, for about 30 minutes, or till liquid reduces. Add au jus; again stirring occasionally, reduce till a thick, rich sauce forms.
Serve over prepared Reginelle (aka, Mafalde) or Pappardelle pasta. Garnish with a spoonful of ricotta, more coarse black pepper, a sprinkling of crushed red pepper, a drizzling of olive oil and cheese.
NOVEMBER 18, 2018
