delicious Australia - May 2020

TAGLIATELLE WITH
BEEF SHORT RIB RAGU
SERVES 4-6
Begin this recipe 4 hours ahead.
1 /4 cup (60ml) extra virgin olive oil
1 each onion, celery stalk and carrot,
finely chopped
1 tsp smoked paprika
1.8kg beef short ribs, cut
into individual ribs
1 1 /2 cups (375ml) red wine
4 garlic cloves, finely chopped
750g bottle tomato passata
2 bay leaves (fresh or dried)
1 /2 bunch oregano sprigs,
roughly chopped
500g tagliatelle
Grated parmesan, to serve
THERE IS SOMETHING about ragu that soothes the soul. It’s a dish that’s perfectly
at home in different settings – from a casual weeknight dinner with friends,
to a celebratory main course the whole family can dig into. Whatever the scene,
a good ragu is comforting in every way.
I like to wait for a cold, quiet night to cook this rich dish. I say quiet because hearing the
thick, dark sauce bubbling away on the stove top is a great indication of when it is done.
The bubbles start off small and end up big and rolling after a good few hours. Cooking
isn’t just about sight, smell and taste – you have to listen, too. You can cook this ragu
sauce a few days ahead and store in the fridge, or you can freeze it in batches for comfort
food in a flash. I’ve opted for tagliatelle in this recipe – I love how the sauce clings to the
long, flat noodles. But really, any pasta shape will work.
This is a classic Italian dish that, I think,
should be served with a big glass of red wine
and plenty of sourdough to mop up the
moreish sauce.
TO THE SAUCE
It’s the season for warm bowls of pasta, and
our comfort-food expert, MasterChef ‘s Larissa
Takchi, brings her short-rib ragu to the table.
@larissatakchi
delicious.com.au/recipes
For more super-tasty dishes
from the MasterChef star.
Heat 2 tbs oil in a large heavy-based
saucepan over low heat. Add onion,
celery, carrot and paprika, and cook,
stirring occasionally, for 10-15 minutes until
caramelised. Transfer to
a large bowl and wipe the pan clean.
Heat remaining 1 tbs oil in the same pan
over high heat. Add ribs and cook, turning
frequently, for 6-8 minutes until browned
all over. Season and transfer to a bowl lined
with paper towel to drain.
Return pan to high heat (do not wipe it
clean) and add wine, scraping bottom of
pan with a spoon. Add cooked vegetables,
ribs, garlic, passata, bay leaves, half the
oregano and 300ml water, and stir gently
to combine. Bring to the boil, reduce heat
to low and cover with a lid. Cook, skimming
fat occasionally, for 3 hours-3 hours 30
minutes until meat falls off the bone.
Shred meat, discarding bones and
sinew. Add meat and remaining oregano
to sauce. Reduce heat to low and simmer,
uncovered, for 10-15 minutes until slightly
reduced. Discard bay leaves and season.
Bring a large saucepan of salted water
to the boil and cook pasta according to
packet instructions until al dente. Drain,
reserving 100ml pasta cooking liquid,
and transfer pasta to the ragu. Toss to
combine, adding the reserved pasta liquid.
Scatter over parmesan and freshly ground
black pepper to serve.
PHOTOGRAPHY ANSON SMART STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART
28 delicious.com.au