Recipe Tip: Meat Sauce for Pasta: Ragu di Carne - Falstaff
Top Recipe for 4 Persons by Willi Klinger. All ingredients and tips for getting it right. The classic meat sauce for Piedmontese Tajarín made from a mixture of minced veal (beef) and pork. Equally good with rabbit, lamb or Italian sausage.
- tablespoonolive oil
- 1medium onion, finely chopped
- 300 gmixed minced meat (pork and beef)
- 1large carrot, finely chopped
- clove(s)garlic, finely chopped
- 1 sprig(s)fresh rosemary, needles rubbed and finely chopped
- 400 gpeeled canned tomatoes
- black pepper, freshly ground
Step 1In a saucepan, sauté the onions in the olive oil over medium heat. Add the mince, break it up well and fry, stirring constantly until it is lightly browned.
Step 2Mix in the carrot, garlic, rosemary and the chopped tomatoes and season with salt and pepper.
Step 3Reduce the heat so that the meat does not become dry and simmer, half covered, for 1 hour. The ragù should be dense and not watery.
Step 4Season again to taste. This ragù tastes best with Tajarin, the fine, hand-cut tagliolini with up to 40 egg yolks per kilo of flour.
Step 5You can also use fusilli, penne, rigatoni or spaghetti. It is important to toss the pasta well in the pan with the ragù before serving, because if you first put the pasta on the plate and the ragù on top, you will have a hard time mixing it. The Italian trattoria chefs use wok-like aluminium pans for this purpose, with which the pasta can be easily "pushed".
Step 6A bit of olive oil on the arranged pasta looks good, grated parmesan can be served separately. If you are a purist, leave out the cheese.
Step 7Cod alla Luciana in Tomato-Olive-Caper Sauce A fish dish with perhaps the best ratio of effort to effect. In Italy, this dish is usually prepared with bacalao, salted cod, but there's absolutely no reason for you not to use fresh cod instead.
Step 8Tagliolini with Lemon Sauce and Salmon Caviar This is a variation on a legendary recipe by Reinhard Gerer, one of the few true geniuses in the kitchen that Austria has produced in recent decades. It tastes delicious, and is equally easy to make. Pasta
Step 9Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood
Step 10Baked Oysters with Lemongrass and Watercress Oysters divide people. Some love them, some don't... For beginners, or for those who need convincing, serving the bivalves baked rather than raw is an ideal introduction. Seafood
Step 11Porcini Soup with Mushrooms and Leeks German chef Manuel Ulrich from the 1 Michelin-star restaurant Ösch Noir serves a fine porcini mushroom soup. When porcini are in season, this is the ideal dish to make to celebrate their unique flavour and texture. Soup