Ingredients
For 8 people
4 ½ lb of bone
2 tablespoon of extra virgin olive oil
4 oz of guanciale
2 lb of stewing meat
2 pinch of sea salt
1 yellow onion
1 carrot
1 celery rib
2 garlic clove
1 tablespoon of tomato paste
1 ¾ cup of red wine
3 cup of tomato puree
2 bay leaf
2 sprig of fresh rosemary
1 piece of parmigiano reggiano rind
4 cup of water
1 pinch of black pepper
Sugo di Ossa e Carne (Slow-Cooked Meat and Bone Ragù)
An original recipe by Barrett Prendergast
A rich, deeply savory Italian ragù made with a mix of beef, veal, or pork bones and stewing meat, slow-cooked with aromatics, red wine, tomatoes, and a touch of Parmigiano Reggiano rind. Ideal for making ahead and perfect to serve over pasta or polenta.
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Ingredients
For 8 people
4 ½ lb of bone
2 tablespoon of extra virgin olive oil
4 oz of guanciale
2 lb of stewing meat
2 pinch of sea salt
1 yellow onion
1 carrot
1 celery rib
2 garlic clove
1 tablespoon of tomato paste
1 ¾ cup of red wine
3 cup of tomato puree
2 bay leaf
2 sprig of fresh rosemary
1 piece of parmigiano reggiano rind
4 cup of water
1 pinch of black pepper
Steps
Step 01
4 ½
lb
of bone
Preheat the oven to 425°F (220°C). Spread the bones out on a large baking sheet and roast for 30–40 minutes, turning once, until well browned and caramelized.
Step 02
2
tablespoon
of extra virgin olive oil
2
oz
of guanciale
1
lb
of stewing meat
1
pinch
of sea salt
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the guanciale or pancetta and cook for 3–4 minutes, until lightly browned and the fat renders. Add the chunks of meat, season lightly with salt, and brown on all sides. Remove everything and set aside.
Step 03
1
unit
of yellow onion
1
unit
of carrot
1
unit
of celery rib
2
unit
of garlic clove
Lower the heat to medium. Add the onion, carrot, celery, and garlic to the pot. Cook slowly for 8–10 minutes, stirring often, until the vegetables are soft and golden.
Step 04
1
tablespoon
of tomato paste
Stir in the tomato paste and cook for 1–2 minutes until slightly darkened.
Step 05
1 ¾
cup
of red wine
Pour in the red wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by about half.
Step 06
1
lb
of stewing meat
2
oz
of guanciale
3
cup
of tomato puree
2
unit
of bay leaf
2
sprig
of fresh rosemary
1
piece
of parmigiano reggiano rind
4
cup
of water
Return the roasted bones, browned meat, and guanciale/pancetta to the pot. Add the tomatoes, bay leaves, herbs, and Parmigiano Reggiano rind. Pour in enough water to just cover everything, about 2–4 cups.
Step 07
Bring to a gentle boil, then reduce to the lowest simmer. Partially cover and cook for 3–4 hours, stirring occasionally. Add a little more water if the sauce becomes too thick before the meat is tender.
Step 08
1
pinch
of sea salt
1
pinch
of black pepper
Once finished, remove the bay leaves and rosemary and discard them. Remove the bones and any large pieces of meat. Pull off any tender bits of meat that have fallen away from the bones and shred them back into the sauce. Shred the remaining chunks of meat as well, adding them back in. Discard the leftover bones. Taste and season with sea salt and black pepper as needed. The sauce should be glossy, thick, and deeply flavored. When tossing with pasta, thin it out with a little pasta water if needed and serve topped with freshly grated Parmigiano Reggiano.
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