Tag: ragu

Lasagna Illuminated

Lasagna Illuminated

| November 12, 2009 | 4 Comments

Never in my life had I experienced such perfect lasagna. The once-forgotten dough that had languished on the counter all day was transformed into a thing of beauty when combined with the meat filling and sauces. And that ragù! If we had used ricotta and mozzarella with it, the cheeses would have blanketed our taste buds with their creamy flavors and textures. Without them, the ragù was the diva of the dish — capturing our attention and mesmerizing us.

Continue Reading

Wine Braised Turkey Ragu

Wine Braised Turkey Ragu

| October 8, 2009 | 2 Comments

Normally I stew beef, pork or chicken when braising, but last week I was in the mood for something a little different and ended up buying some turkey thighs instead along with pancetta, brown mushrooms and a bottle of red wine. I envisioned something between a coq au vin and beef bourguignon, but with turkey.

Continue Reading

How to make your ragu sing like Pavarotti

How to make your ragu sing like Pavarotti

| June 20, 2009 | 10 Comments

I’ve been making meat sauces for years, but only now — after two months as an apprentice at Oliveto — have I learned some of the secrets behind a superlative ragu.

Continue Reading