http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/ Culinary Rants & Raves from Bay Area Foodies and Professionals Tue, 24 Nov 2009 21:10:30 +0000 http://wordpress.org/?v=2.7 hourly 1 http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15684 Chef Apprentice Sat, 25 Jul 2009 16:34:53 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15684 bbebop, glad the technique worked for you. Is it mostaccioli? You bet. I know because the chefs always make an extra effort to spell it correctly when it is on the menu. Be aware that Oliveto ... http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15573 bbebop Mon, 20 Jul 2009 06:24:05 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15573 tried this recipe today and very pleased with the results. used pork shoulder, added porcini mushrooms, and served with tagliatelli (are you sure that's Mostaccioli in the top photo?? looks like rigatoni...) http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15290 Chef Apprentice Tue, 30 Jun 2009 01:54:46 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15290 Andrew, Making ragus is a high art form. Through trial and error, you are one step closer to Pavarotti. Success with browning meat in this fashion depends on several factors: The type of pan used, the flame ... http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15281 Andrew Chee Mon, 29 Jun 2009 19:48:24 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15281 Thanks for the tip. I tried your suggestion this weekend to both disastrous and great results. I followed your original technique at first of browning the meat first and then putting the vegetables on top to ... http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15185 Chef Apprentice Wed, 24 Jun 2009 01:45:56 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15185 Barry, you can definitely freeze it. I wouldn't do so for a long time, but two weeks? No problem. Freshen it up with a little cream or butter and you should be good to go. http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15181 Richard Tue, 23 Jun 2009 23:07:10 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15181 Looks wonderful - rich and full of flavor. I will be trying this very soon. Thank you, I appreciate getting new ideas on how to cook. I've made many sauces but not ... http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15179 Barry Lendall Tue, 23 Jun 2009 20:49:51 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15179 This looks like it makes a lot. Can I keep leftover sauce in the fridge? For how long? How about freezing it? http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15168 Chef Apprentice Mon, 22 Jun 2009 13:49:31 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15168 Excellent question. I would try starting the meat without any oil, and rely on that natural fat. If it seems to be sticking too much, or browning too fast, then add some oil. Also make ... http://blogs.kqed.org/bayareabites/2009/06/20/how-to-make-your-ragu-sing-like-pavarotti/#comment-15149 Stephanie Rosenbaum Sun, 21 Jun 2009 01:17:12 +0000 http://blogs.kqed.org/bayareabites/?p=4652#comment-15149 Yum! I, too, learned to love ragu while living in Bologna. As for browning the meat, do you add oil to the pan first, or do you just rely on the natural fat already in ...