Hartley Confections

Photo by Jonny Valiant of Wine Spectator

I was perusing Wine Spectator at the physical therapist’s office a few weeks ago when I came across a recipe from Andrew Carmellini, famous chef and owner of the infamous Locanda Verde. But AC is more than just a chef in my eyes, he’s a pioneer- sort of like Blake Lively is a role model for fashion trends to most people I know.

AC’s philosophy on cooking is “all about having a good time and making people happy”, which makes me believe that AC and I have a lot in common. Well except for the whole working at Michelin rated restaurants like San Domenico, Le Cirque, Cafe Boulud, and A Voce (where he was accredited his first Michelin star). With a solid restaurant resume, a book deal, and a newly successful restaurant (Locanda Verde) I have a lot to live up to. But that’s what role models are for, right?

In any case, I would imagine that AC’s recipes are highly coveted and fall few and far between online. So ripped out the page as soon as I spotted it. After all the hours I spent at the doctor’s office, I figured they wouldn’t mind. And since I’m always up for making a homemade ragu, I decided I was up for the challenge but with one small substitution – BEEF.

SPINACH SPAGHETTI WITH BEEF RAGU AND PARMIGIANO (variation on Andrew Carmellini’s Recipe: Pappardelle with Lamb Ragu, Mint, and Pecorino, courtesy of Wine Spectator)

INGREDIENTS

• A few tablespoons olive oil (enough to coat the bottom of a large pot)
• 1 pound ground beef
• 2 cloves garlic, coarsely chopped
• 1/2 cup finely diced carrots
• 1/2 cup finely diced onions
• 1/2 cup finely diced celery
• 2 tablespoons tomato paste
• 1 cup dry red wine (cabernet sauvignon will do)
• 1 can imported cherry tomatoes (and their juices)
• 2 cups low-sodium chicken broth or water
• 2 sprigs fresh thyme
• 2 bay leaves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 pound spaghetti (or pasta of your choice)
• 1/4 cup grated Parmigiano

PREPARATIONS

1. Heat the olive oil in a large stewpot over medium-high heat. Add the ground beef, breaking it apart into small bits as you drop it into the oil, and brown it over high heat, about 5 minutes. If the beef releases a lot of liquid, just drain off the juice and put the pot back on the heat to start the browning process again.
2. Add the carrots, onion, garlic, and celery and mix well. Cook together over high heat until the vegetables start to soften, about 2 minutes.
3. Add the tomato paste and stir to incorporate. Cook together until the mixture becomes a thick reddish mix, about 1 minute.

   

4. Add the red wine and stir to incorporate, making sure that no bits of meat or vegetables are sticking to the bottom. Use a wooden spoon or rubber spatula to scrape down the sides; you don’t want bits of sauce to burn and flavor the whole ragu. Cook until the wine evaporates completely, about 2 minutes.
5. Add the canned tomatoes and the stock or broth. Then add the bay leaves, cumin, coriander, fennel, red pepper flakes, thyme, salt, and pepper. Scrape down the sides of the pot again.

   

6. Bring the mixture to a low boil, and then reduce the heat to medium-low to keep the ragu cooking at a simmer. Cook the beef, uncovered, until the liquid evaporates and the flavors meld, about 1 ½ hours. Continue scraping the sides of the pot at regular intervals to avoid burnt bits. The meat will turn dark brown and the liquid will turn a dark orange color as it cooks. When it’s done, all the flavors will be melded, and the sauce will look like a sauce: dark brown, rich, thick, and textured.

   

7. To finish the dish: Cook the pasta of your choice. Drain the pasta, add it to the sauce, and stir together over the heat, adding a touch of olive oil and tablespoon or two of butter (optional) to make it smooth and rich tasting on the tongue. Remove the pot from the heat, ladle the pasta and sauce into individual bowls, and top with the parmigiano.