TAGLIATELLE WITHBEEF SHORT RIB RAGUSERVES 4-6Begin this recipe 4 hours ahead.1 /4 cup (60ml) extra virgin olive oil1 each onion, celery stalk and carrot,finely chopped1 tsp smoked paprika1.8kg beef short ribs, cutinto individual ribs1 1 /2 cups (375ml) red wine4 garlic cloves, finely chopped750g bottle tomato passata2 bay leaves (fresh or dried)1 /2 bunch oregano sprigs,roughly chopped500g tagliatelleGrated parmesan, to serveTHERE IS SOMETHING about ragu that soothes the soul. It’s a dish that’s perfectlyat 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 thethick, 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. Cookingisn’t just about sight, smell and taste – you have to listen, too. You can cook this ragusauce a few days ahead and store in the fridge, or you can freeze it in batches for comfortfood in a flash. I’ve opted for tagliatelle in this recipe – I love how the sauce clings to thelong, 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 wineand plenty of sourdough to mop up themoreish sauce.TO THE SAUCEIt’s the season for warm bowls of pasta, andour comfort-food expert, MasterChef ‘s LarissaTakchi, brings her short-rib ragu to the table.@larissatakchidelicious.com.au/recipesFor more super-tasty dishesfrom the MasterChef star.Heat 2 tbs oil in a large heavy-basedsaucepan over low heat. Add onion,celery, carrot and paprika, and cook,stirring occasionally, for 10-15 minutes untilcaramelised. Transfer toa large bowl and wipe the pan clean.Heat remaining 1 tbs oil in the same panover high heat. Add ribs and cook, turningfrequently, for 6-8 minutes until brownedall over. Season and transfer to a bowl linedwith paper towel to drain.Return pan to high heat (do not wipe itclean) and add wine, scraping bottom ofpan with a spoon. Add cooked vegetables,ribs, garlic, passata, bay leaves, half theoregano and 300ml water, and stir gentlyto combine. Bring to the boil, reduce heatto low and cover with a lid. Cook, skimmingfat occasionally, for 3 hours-3 hours 30minutes until meat falls off the bone.Shred meat, discarding bones andsinew. Add meat and remaining oreganoto sauce. Reduce heat to low and simmer,uncovered, for 10-15 minutes until slightlyreduced. Discard bay leaves and season.Bring a large saucepan of salted waterto the boil and cook pasta according topacket instructions until al dente. Drain,reserving 100ml pasta cooking liquid,and transfer pasta to the ragu. Toss tocombine, adding the reserved pasta liquid.Scatter over parmesan and freshly groundblack pepper to serve.PHOTOGRAPHY ANSON SMART STYLING KIRSTEN JENKINS MERCHANDISING EMMALY STEWART28 delicious.com.au
For Chef Louis Tikaram, joy is the serenity of being first in the kitchen,while inspiration is quality ingredients.Confidence comes from the balance between the producer, the product,the palate and his creativity.He’s driven, and finds his reward in teaching younger chefs and gainingthe gratitude of diners.Louis Tikaram is a passionate craftsman. He is a PorkStar.porkstar.com.au
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