1. Day before cooking, I did a 1 day koji age on the short ribs. I also did a 7 ferment on some garden tomatoes from my local farmers market 2. Day off, rinsed off koji dusting in water. Then salt / pepper and sear in cast iron 3. In same pan, added pancetta, mirepoix, and cooked until translucent. Added fresh herbs (thyme, parsley), and deglazed with glass of white wine. 4. Once deglazed, added fermented garden tomatoes (plus one can of San marzano tomatoes), parmesan rind, and beef. 5. Cook on low in oven for 4 hours or until the meat separates. 6. Once pasta is cut and cooked, combine the pasta and sauce 7. Serve and make pretty for the photo
ParticularNovel399
Nothing beats homemade pasta paired with a rich short rib bolognese, this looks diine!
2 Comments
Recipe
1. Day before cooking, I did a 1 day koji age on the short ribs. I also did a 7 ferment on some garden tomatoes from my local farmers market
2. Day off, rinsed off koji dusting in water. Then salt / pepper and sear in cast iron
3. In same pan, added pancetta, mirepoix, and cooked until translucent. Added fresh herbs (thyme, parsley), and deglazed with glass of white wine.
4. Once deglazed, added fermented garden tomatoes (plus one can of San marzano tomatoes), parmesan rind, and beef.
5. Cook on low in oven for 4 hours or until the meat separates.
6. Once pasta is cut and cooked, combine the pasta and sauce
7. Serve and make pretty for the photo
Nothing beats homemade pasta paired with a rich short rib bolognese, this looks diine!