#Ragu

[fatty-food]

Rigatoni with a beef cheek ragu (via Instagram)

[lustingfood]

Venison Ragu (x)

[daily-deliciousness]

Pork and shiitake mushroom ragù

[fattributes]

Slow Cooker Short Rib Ragu

[everybody-loves-to-eat]

[scr4n]

Just back from a trip to Napoli & Roma where I ate nothing but pasta and pizza for five days 🇮🇹🍕🍝

[todayontumblr]

Wednesday June 14.

Tumblr's Tuesday Explainer: Italy.

Ayyee! Mamma mia!! Wassamaddawiyo! ?

What is the matter with us, indeed. Well, we held out as long as we could, but like a Dolmio advert sent into this online ether, we lasted all of about two seconds before lapsing flamboyantly into offensive Italian stereotypes. Our grandmothers would have been ashamed!! Well, we hope we can make it up to our collective grandmothers with this exploration, and indeed celebration, of the colorful, complex nation that is #italy. It is a nation with food, landscapes, and architecture as beautiful as any on Earth. Its social and political history is a little uglier, to say the least. But why waste time and energy that could be spent making our grandmother's famous tagliatelle al ragù when we could leave the educating of Italy's murky past up to the intellectual powerhouse that is #philomena cunk?

Ahh, #italy. A magnificent, complex nation. We hope you have enjoyed our first deep dive into this European powerhouse, and if you did, don't thank us. Thank the one-woman renaissance herself, #philomena cunk.

Ciao, for now x

[mimsillustrations]

It’s me, you and ragù 🍝

[foodshowxyz]

Hearty Homestyle Ragu Tagliatelle

Ingredients:

For the Ragu:

Olive oil: 2 tablespoons

Butter: 2 tablespoons

Onion: 1 large, finely chopped

Carrot: 1 large, finely chopped

Celery stalks: 2, finely chopped

Garlic cloves: 2, minced

Ground beef: 500 grams (1.1 lbs)

Pork mince: 500 grams (1.1 lbs)

Tomato paste: 2 tablespoons

Dry red wine: 1 cup

Canned crushed tomatoes: 2 x 400 grams (14 oz each)

Milk: 1/2 cup

Salt and pepper: to taste

Bay leaves: 2

Nutmeg: a pinch, grated

For the Tagliatelle:

Tagliatelle pasta: 400 grams (14 oz)

Salt: for boiling water

To Serve:

Freshly grated Parmesan cheese

Fresh basil leaves: for garnish

Instructions:

1. Prepare the Base:

In a large pot, heat the olive oil and butter over medium heat.

Add the chopped onion, carrot, celery, and garlic. Cook until softened and golden (about 10 minutes).

2. Brown the Meat:

Increase heat to medium-high and add the ground beef and pork mince. Cook until browned (about 15 minutes).

3. Deglaze and Simmer:

Stir in the tomato paste and cook for a few minutes.

Add the red wine, reducing by half.

Add the crushed tomatoes, milk, bay leaves, nutmeg, salt, and pepper. Simmer gently, partially covered, for at least 2 hours.

4. Cook the Tagliatelle:

Near the end of the ragu's cooking time, boil a large pot of salted water.

Cook the tagliatelle until al dente, then drain, reserving some pasta water.

5. Combine and Serve:

Toss the pasta with the ragu, adjusting the consistency with pasta water if needed.

Serve with a sprinkle of Parmesan and fresh basil.

[delicious-in-kitchen]

Braised Beef Ragu with Parmesan Polenta by Modern Honey

[fallimentiquotidiani]

Taiadèle!

[fatty-food]

Pasta (via Instagram)

[beatsforbrothels]

Ghostface Killah - R.A.G.U. (ft. Raekwon)

[transparentgentlemenmarker]

[fattributes]

Instant Pot Beef Ragu with Pappardelle

[everybody-loves-to-eat]

braised pork ragu with pappardelle