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Episode 301: Eric's Childhood Recipe: Sunday Gravy Ragu

By Aaron Welsh | Dec 4th, 2014

Challenge: Childhood
Dish: Sunday Gravy Ragu

Ingredients
1 ea onion, small slice
3 ea garlic cloves, sliced
1 lb ground beef
1 lb ground veal
1 lb ground pork
1 tbsp chili flavor
1 tsp rosemary, fresh, chopped
1 tsp oregano, fresh, chopped
1 tsp, thyme, fresh, chopped
2 cups heavy cream
1 can san marzanos tomatoes
1 cup beef demi
8 oz beef stew meat, large dice
8 oz pork stew meat, large dice
1 box beef stock
1 ea onion, large dice
2 ea carrot, large dice
3 ea celery stalks, large dice
2 ea oxtail
3 cups semolina
1 cup water

Directions:

In a medium pot with grapeseed oil on medium heat, start sweating the onion and garlic, close translucent. Add the ground beef, veal, pork and cook. When the meat is cooking add the chili flavor, tomatoes, and cream, cook for 30 minutes adjusting the salt and chili flavor.

In a pressure cooker with 2 tbsp of oil. Add the beef, pour stew meat & oxtail all seasoned. Sear in the pressure cooker, add the large dice onion, celery, carrot. Add the box of veal stock & cover. Cook for 45 minutes. When the meat is tender take out and shred, adding it to the first pot.

The pasta is semolina and water until a dough forms & knead the dough for 5 minutes. Cut logs out and then little size pieces about ½”. Roll into a ball and put an indent in the middle of the pasta. To cook the pasta you need to boil for 5 minutes and add pasta to the ragu.

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