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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.
ingredient | quantity | unit |
---|---|---|
carrot | 250 | g |
celery | 250 | g |
onion | 100 | g |
short rib, boneless | 0.5 | kg |
shin with bone marrow | 0.5 | kg |
red wine | 1 | cup |
bay leaves | 2 | |
thyme | 2 | sprigs |
tomato paste | 90 | g |
water | 1.5 | cup |
chicken soup broth | 2 | tsp |
olive oil | ||
salt |
Instructions:
- Pour yourself a glass of wine.
- Dice carrots and cook in pot with some olive oil.
- Dice celery, chop onion, add to pot.
- In parallel, grill meat till outside seared. Add wine1, reduce, add juices and meat to pot.
- Add water, stock, bay leaves, thyme, half tomato paste.
- Cover with a sheet of parchment paper and simmer low for ~2hr till meat soft.
- Remove bay leaves, sprigs, and meat (leave marrow in).
- Blend sauce and return to pot.
- Chop meat, add to sauce.
- Incorporate the rest of the tomato paste to get the right taste and consistency, don't overdo it. Also add salt to taste.
Footnotes
White wine could work well too, maybe even better, but I didn't have. ↩