I'm thrilled to have a special guest in the studio kitchen-former NFL linebacker, Steve Longa! We're teaming up to create a unique pasta dish that's sure to impress. We'll be taking osso buco shanks and crafting a rich red wine meat ragu, paired with fresh pappardelle pasta. It was an absolute blast cooking with Steve, and the end result was nothing short of amazing.
INGREDIENTS
Pappardelle Pasta
• 600 g flour (00 type flour preferably)
• 6 eggs
• heavy pinch of salt
• sprinkle of water
Osso Buco Ragu
• 3 lbs beef shank steaks
• 2 tbsp olive oil
• salt & pepper
• 1 onion, medium dice
• 2 celery ribs, medium dice
• 1 medium carrot, medium dice
• 4-6 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 1 cup beef broth
• 1 tbsp sherry vinegar
• 28 oz can crushed tomatoes
• small bundle of fresh herbs - rosemary, thyme & sage
• 1 tsp dried oregano
• 1 tbsp beef bouillon paste
• 2 tbsp butter
• 5-10 fresh basil leaves, roughly torn by hand
Other
• fresh chopped parsley - for garnish
• Parmigiano Reggiano cheese - for garnish
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👨🍳 About Me: I'm Chef Ange. I transitioned from a career in sports and fitness training to become a self-taught cooking enthusiast. While many dishes I make lean towards the healthier side, I can't resist indulging in chicken wings, pizzas, and mouthwatering cheeseburgers. So, hit that SUBSCRIBE button and let's embark on a flavor-packed adventure together!
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7 июн 2024