This is a dish I've been really wanting to make for a few months. I was particularly excited to try this because I know Italian food really has a focus on the local ingredients. The main component of this dish, onions, are actually a big local crop near where I live. The nutrient packed black dirt farms here have historically supplied a majority of the onions to the Northeastern US.
I used 3kg of onions (8 total), 1.5kg of beef, and everything else pictured very minimally. Tomato paste, for example was only 15g. I used 5 yellow onions and 3 white onions, which worked out 50/50 by weight. I'd be curious to use only white onions next time since they're stronger.
Overall, it turned out amazing. It was absolutely perfect with some grated pecorino romano on it. It made a lot, and i was able to freeze the ragù in portions for 4 more meals for my wife and I.
by ChiefKelso
3 Comments
It is one of my favourite dishes. I don’t put carrots or tomato paste, but that’s my taste. In my opinion, this brings out the onion more. But your execution is excellent.
I was actually planning to make exactly this for the first time this weekend.
But 8 hours seems like a lot.
Great job mate! I wouldn’t use carrots and replaced the tomato paste with a couple of small fresh tomatoes but you nailed it. I’m sure the waiting was more than rewarding 🙂