Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Pasta Bolognese by Nicola Zamperetti
»Ragù Bolognese« from Rome: Nicola Zamperetti gives the famous pasta classic his own twist.
Preparation time: 5 hours 30 minutes
Ingredients: 4 servings
Creative Concept: Florence Wibowo
| Ingredients | ||
|---|---|---|
| 300 | g | well-aged beef |
| 50 | g | carrots |
| 50 | g | celery stalks |
| 30 | g | white onion |
| 100 | ml | red wine |
| 500 | g | peeled tomatoes (pelati) |
| Whole black peppercorns | ||
| 1 | bay leaf | |
| 150 | g | tomato paste |
| 1 | sprig rosemary | |
| 1 | sprig sage | |
| 2 | sprigs thyme | |
| Extra virgin olive oil | ||
| Salt | ||
Preparation
Peel the onion and carrots and cut them into small dice. Finely dice the celery as well. Cut the beef by hand into small cubes.
Sauté the diced vegetables in olive oil in a large pot. In a heavy pan, sear the chopped beef with a little olive oil over high heat until nicely browned.
Add the meat to the vegetables, then pour in the red wine and add the tomato paste and pelati tomatoes. Simmer gently for about 5 hours.
Place the herbs and peppercorns into a spice sachet and let them infuse in the sauce while cooking. Stir occasionally to prevent the sauce from sticking to the bottom of the pot. If the ragù becomes too thick, add a little water as needed. Season with salt to taste.
Serve with freshly cooked pasta or use as desired in other dishes.
Dark, bright ruby red. The nose is clearly reminiscent of rich cherry and juicy plum, elegant pepper savouriness, a hint of fumé rounds off the bouquet. Polished and dense on the...
Lazio, Italy
