20
1. Fit the work bowl of a Cuisinart
®
Food Processor with a
chopping blade. With the food processor running on High,
drop the Parmesan cubes and garlic through the feed tube
to finely chop. Add the pine nuts and pulse to chop, about 5
to 6 times. Add the basil and salt. Pulse to chop, about 10
to 15 times. Scrape the sides of the bowl.
2. With the machine running on High, add the olive oil in a
steady stream through the small feed tube. Process until
combined, about 1 minute.
3. Use immediately or store in an airtight container in the
refrigerator until ready to use.
Nutritional information per serving (2 tablespoons):
Calories 120 (90% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g
chol. 3mg • sod. 121mg • calc. 74mg • fiber 0g
Sunday Ragu
The deep and rich flavors of this hearty sauce make for a
memorable Sunday meal. Pair with a tubular pasta like rigatoni,
and don’t forget to pass the Pecorino Romano!
Makes about 6 cups
1 pound beef short ribs
½ pound pork shoulder, cut into 2-inch pieces
½ pound fresh sweet pork sausage, casings removed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small leek, cleaned well and finely chopped
1 shallot, finely chopped
2 fresh thyme sprigs
½ cup dry red wine
1 can (28 ounces) plum tomatoes, pulsed with a food
processor, hand blender or completely broken up
with a flat-edge wooden spoon or spatula
2 tablespoons tomato paste
1 bay leaf
1. Season the short ribs and pork on all sides with the salt
and pepper.
2. Place a 5-quart casserole dish with tight-fitting lid (cast iron
is preferred) over medium heat and add the olive oil.
3. Once the oil is hot and glides across the pan, add the
short ribs and some of the cubed pork, being careful not
to overcrowd the pan. Brown the meat well on all sides.
Remove and reserve. Repeat with the remaining pork and,
finally, the uncased sausage. Brown all well, remove and
reserve.
4. Add the chopped aromatic vegetables with the thyme
sprigs to the pan, scraping up any browned bits that have
accumulated on the bottom of the pan.
5. Once the vegetables have softened, add the red wine. Allow
the wine to come to a boil and then simmer to fully reduce.
6. Add the chopped tomatoes, tomato paste and bay leaf
to the pot, stir together and bring mixture to a boil.
Once boiling, reduce heat to maintain a simmer. Add the
To Next Page
Loading...
Need help?
General
