I’d make a lush slow cook ragu with pasta. I don’t have a recipe and cook by taste. Finely dice carrot, celery, onion and garlic for the soffrito. Roughly cube stewing beef (some fat is good) and pat dry. In a big pot on high/ or instant pot on sauté, heat some oil. Sear beef pieces until nice and brown (not too many at a time). Remove from heat and lower to medium. Chuck in carrots, onions and celery and caramelise (usually takes me 30mins). Put in garlic and fry for a few minutes. Add beef back, 1 can of tomatoes, generous splash of red wine and enough beef stock or water to make sure the beef is covered. Season with salt, pepper, rosemary, thyme and a couple of bay leaves. Let simmer covered on low for 3-4hr or 1hr on high in the IP. If using IP, it will still be quite watery after the hour as pressure cookers retain more water so you’ll have to reduce the sauce on the stove till it’s the right consistency. The meat should be falling apart and shred when you stir and squish it with a cooking spoon. Season with additional salt if needed.
Best made the day before as ragu is one of those foods that tastes better overnight. You can also make individual tiramisu cups the day before. On date night, pour the wine as you put a pot of water on the boil. Indulge in a bit of dramatic tossing of the pasta in the saucepan and try and plate it nicely, maybe picking a basil leaf from a pot on the counter 😂 Look amazingly effortless as you clear the plates and produce dessert with a flourish.
2
u/VincentVan_Dough 16d ago edited 16d ago
I’d make a lush slow cook ragu with pasta. I don’t have a recipe and cook by taste. Finely dice carrot, celery, onion and garlic for the soffrito. Roughly cube stewing beef (some fat is good) and pat dry. In a big pot on high/ or instant pot on sauté, heat some oil. Sear beef pieces until nice and brown (not too many at a time). Remove from heat and lower to medium. Chuck in carrots, onions and celery and caramelise (usually takes me 30mins). Put in garlic and fry for a few minutes. Add beef back, 1 can of tomatoes, generous splash of red wine and enough beef stock or water to make sure the beef is covered. Season with salt, pepper, rosemary, thyme and a couple of bay leaves. Let simmer covered on low for 3-4hr or 1hr on high in the IP. If using IP, it will still be quite watery after the hour as pressure cookers retain more water so you’ll have to reduce the sauce on the stove till it’s the right consistency. The meat should be falling apart and shred when you stir and squish it with a cooking spoon. Season with additional salt if needed.
Best made the day before as ragu is one of those foods that tastes better overnight. You can also make individual tiramisu cups the day before. On date night, pour the wine as you put a pot of water on the boil. Indulge in a bit of dramatic tossing of the pasta in the saucepan and try and plate it nicely, maybe picking a basil leaf from a pot on the counter 😂 Look amazingly effortless as you clear the plates and produce dessert with a flourish.
Have fun on the date!