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Marrow Ragu

I draw inspiration for this recipe from Massimo Bottura, although I cut some corners to simplify things and, well, because I'm not trying to run the world's best restaurant from my apartment on a wednesday evening. Here are the ingredients. Feel free to try different meats to control the richness.

ingredientquantityunit
carrot250g
celery250g
onion100g
short rib, boneless0.5kg
shin with bone marrow0.5kg
red wine1cup
bay leaves2
thyme2sprigs
tomato paste90g
water1.5cup
chicken soup broth2tsp
olive oil
salt

Instructions:

  1. Pour yourself a glass of wine.
  2. Dice carrots and cook in pot with some olive oil.
  3. Dice celery, chop onion, add to pot.
  4. In parallel, grill meat till outside seared. Add wine1, reduce, add juices and meat to pot.
  5. Add water, stock, bay leaves, thyme, half tomato paste.
  6. Cover with a sheet of parchment paper and simmer low for ~2hr till meat soft.
  7. Remove bay leaves, sprigs, and meat (leave marrow in).
  8. Blend sauce and return to pot.
  9. Chop meat, add to sauce.
  10. Incorporate the rest of the tomato paste to get the right taste and consistency, don't overdo it. Also add salt to taste.
diced-carrots
diced-celery-chopped-onion
grill-meat
reduce-wine
put-it-all-together
broth-sauce
cover
chop-meat
sauce
final-product

Footnotes

  1. White wine could work well too, maybe even better, but I didn't have.