Ragu alla Barese2017-04-18
From the Culinaria Italia blog, this is one of the most common “Sunday lunches” in Bari, Italy. The recipe doesn’t give very precise measurements, as it depends how many people you are cooking for and your personal taste. As a rough guide, allow a total of about 7 oz. of meat per person. Serve the meat separately as the second course.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Chop together the lardo, parsley, pepper, garlic, and pecorino to make a paste. Smear about 1 Tbsp. on each slice of meat and roll them up, securing the rolls with toothpicks.
Heat a large pot with the olive oil and add the onion, meat rolls, and lamb chops. Cook on high, stirring and scraping the bottom of the pan and turning the meat to brown evenly. Pour in the wine and let it evaporate.
Pour in the water and tomato puree to cover the meat. Cook over very low heat until the meat is tender. Season with salt and pepper.
Remove the meat from the sauce and keep warm or cool and refrigerate overnight.
For each serving, to order: Reheat one roll and one chop while you reheat 1 cup pasta in simmering water. Warm the ragu. Drain and sauce the pasta as a first course, topped with additional cheese. Serve the meats as a second course.
- 3 lb. Barilla Orecchiette
- 24 (3-oz.) pieces thinly sliced beef, veal, pork, or horse meat
- 4 oz. lardo, prosciutto, or fatty pancetta
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped garlic
- Black pepper
- 1/4 cup grated pecorino Romano
- 3 tablespoons olive oil
- 6 onions, sliced
- 24 (4-oz.) bone-in lamb chops
- 3 cups dry white wine
- 4 qt. omato puree (passata)
- 3 cups water
Chef Recommended Cuts
- Casarecce Siciliane
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.