Tagliatelle with Beef Short-Rib Ragu

Food

This month we welcome back one of our favourite foodies: Julia Busuttil-Nishimura, or as we’ve come to know her ‘Julia Ostro,’ in reference to her .

In between teaching her beautiful brand of homestyle cooking through workshops, contributing to local and international publications, as well as working with a host of wonderful enterprises like Free to Feed, Julia has just released her first book ‘‘… and it is EVERYTHING!

Lucky for all of us, October is a five-Tuesday month, so Julia will be teaching us the art of pasta making via five delicious recipes. We begin today with her Tagliatelle with Beef Short-Rib Ragu.

3rd October, 2017

Julia Busuttil-Nishimura, the author of ‘, preparing her pasta for the Tagliatelle with Beef Short-Rib Ragu recipe. Styling – Lucy Feagins and , Photo – .

Julia released her first cookbook, ‘, Styling – Lucy Feagins and , Photo – .

Tagliatelle with Beef Short-Rib Ragu by Julia Busuttil-Nishimura from her cookbook, ‘, . Chopping board and surface from . Styling – Lucy Feagins and , Photo – .

Tagliatelle with Beef Short-Rib Ragu for one. Bowl and surface from , fork from . Styling – Lucy Feagins and , Photo – .

Julia Busuttil-Nishimura
Tuesday 3rd October 2017

‘My food isn’t terribly fancy – it’s simple food, that is generous in spirit and comfort.’– Julia Busuttil-Nishimura.

My food isn’t terribly fancy – it’s simple food, that is generous in spirit and comfort. My style of cooking favours intuition over strict rules, and encourages you to use your hands, rush a little less and savour the small details. These details are, to me, the important part of cooking.

Cooking and eating can easily become a hurried and meaningless activity, or it can just as easily become an important daily ritual, where the actual making of the food is the real celebration, the significant part. By taking some time to think about how you will cook a particular ingredient, or how a recipe can be adjusted to suit what is in season or available in your area, you become more connected to the food, and purpose in your meal.

Since I was young, I have always written notes on food and cooking, reading as much as I could, writing as I cooked and sharing ideas. For a long time, it was in a notebook, mostly scribble. And then it moved online, as most of the world did. Italy is where I first began , a space where I could share my recipes and thoughts. Now these ideas have finally become a book, without the scribble this time!

Sometimes my recipes will have their origins deeply rooted in family, or might be simply inspired by whatever is ready to be picked in the garden. However they come about, my ideas are merely a guide which I hope you take and make your own.

Today I share my Tagliatelle with Beef Short-Rib Ragu recipe.

Beef short ribs can be bought in racks cut across the bone, asado style, or cut between the bones into individual ribs. Either is fine, however, if you’re using the former, simply cut the rack into more manageable pieces for browning. The ribs benefit from a long, slow cook – they will be incredibly rich, tender and full of flavour. AND fresh pasta is a perfect match for this ragù – cooked briefly in the sauce, it will take on all of the richness.

 

Ingredients

For the tagliatelle pasta

300 g tipo 00 flour
100 g semolina flour (see page 13), extra for dusting
generous pinch of sea salt 4 eggs

For the sauce

60 ml (1⁄4 cup) extra-virgin olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
sea salt
800 g beef short ribs, cut into individual ribs if necessary
250 ml (1 cup) red wine
3 garlic cloves, roughly chopped 680 g tomato passata
2 fresh bay leaves
2 oregano sprigs
large handful of basil leaves
black pepper
grated parmesan, to serve

Method

Heat 2 tablespoons of the olive oil in a large heavy-based saucepan over a low heat. Add the onion, celery, carrot and a pinch of salt and sauté for 10–15 minutes until soft and caramelised. Transfer to a large bowl and wipe the saucepan clean. Heat the remaining olive oil over a high heat and brown the ribs on all sides. Transfer to the bowl and discard any oil left in the saucepan. Return to the heat, add the wine and simmer for a minute or two, scraping any bits stuck to the bottom. Return the vegetables and ribs to the saucepan, add the garlic, passata and 300 ml of water and stir so it’s all nicely combined. Add the bay leaves and oregano. Bring to the boil, then reduce the heat to low and cover. Cook for 3–4 hours until the meat is tender and falling away from the bone.

To make the dough for the tagliatelle, tip the ours and salt onto a clean work surface and combine. Create a well in the centre and crack in the eggs. Gently whisk the eggs using a fork, then slowly bring in the our and incorporate until you have a shaggy dough. You’ll have to ditch the fork after a little while and use your hands instead. Knead for about 8 minutes until the dough is soft but not at all sticky.

Cover with a damp cloth or plastic wrap and allow to rest at room temperature for at least 30 minutes.

Divide the pasta dough into four pieces. Cover three of the pieces and set aside. On a lightly floured work surface, roll the dough using a rolling pin into a rough disc shape about 5 mm thick. Roll the dough through a pasta machine set to the widest setting, then roll again through the next two narrower settings, dusting with a little our between each roll if needed. Fold the dough back in on itself so it’s a bit narrower than the width of the machine and use a rolling pin to flatten slightly. Set the machine back to the widest setting and roll back through the first three settings again, folding and flattening the pasta dough before each roll. Repeat this process three more times, so in total you’ve rolled the dough through the three widest settings, folding between each roll, four times in total. is makes the pasta nice and strong, and you can now roll the dough through the settings until the pasta is around 1.5 mm thick. Dust the pasta sheet with semolina our. Repeat the process with the remaining pieces of dough. Allow the pasta sheets to dry out slightly for 10 or so minutes. Now, gently roll up each pasta sheet from the shortest end. With a sharp knife, cut the pasta into ribbons about 8 mm wide. Unravel the pasta and dust with a little our. You could also arrange the pasta in small mounds – just be sure that it is well dusted to avoid sticking.

If not using immediately, I hang my pasta on the back of our chairs at home, but you can use proper racks for hanging pasta, which are available at most kitchenware stores. Otherwise, a clothes-drying rack works well, too.

Remove the ribs from the ragù and shred the meat, discarding any bones. Return the meat to the sauce, along with most of the basil leaves. Simmer, uncovered, for about 10 minutes until slightly reduced. Remove and discard the bay leaves, season to taste and keep the ragù warm over a low heat while you cook the pasta.

Bring a large saucepan of generously salted water to the boil and cook the pasta for 2–3 minutes or until al dente. Transfer the tagliatelle to the ragù and toss to combine, adding 60–125 ml (1⁄4–1⁄2 cup) of the pasta water as needed to thin the sauce. Serve into bowls and scatter with freshly grated parmesan and the remaining basil leaves.

‘‘ by Julia Busuttil-Nishimura is published in paper-back (AUD$44.99) or e-book ($17.99) by Pan Macmillan’s lifestyle imprint, . It is also available at all good bookstores, and for orders outside Australia  ship internationally.

Similar Stories

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Robert Gordon · Feast Bakeware

A preview of the iconic pottery brand's new bakeware range, made all the more enticing with food by Julia Busuttil Nishimura.
Lucy Feagins

Food

Mushroom Ragú with Creamy Polenta

This month, one of our favourite local foodies shares a series of hearty Autumnal recipes, paired with a collection of ceramics commissioned...
Julia Busuttil Nishimura of Ostro

This Week

Architecture

A Concrete House In A Coastal Setting

Exploring Australian beachside Brutalism, with 'The Concrete House' by AuHaus in Torquay.
Miriam McGarry

Architecture

A Home That Balances Mid-Century And Modern

Hindley & Co architects bring mid-century design into the 21st century with elegance and restraint, in Newtown, Victoria.
Miriam McGarry

Being Green

Bring Sustainability Into Your Kitchen In Time For Christmas

Generous gift-giving and conscientious home-making made simple, with our guide to sustainable utensils, cleaning products and storage soluti...
Elle Murrell
  20 hours ago

Architecture

This Is No Ordinary Shed!

Exploring new forms in Australian vernacular architecture, with Atelier Andy Carson in Gerringong, NSW.
Miriam McGarry

News

Celebrating One Of Australia’s Most Influential Designers

A retrospective book and exhibition of Akira Isogawa’s 25-year career.
Sally Tabart

Regional

Surreal Scenes At Mountaintop Mushrooms

Our regional columnists discover a world of wonder inside an unassuming shed in South-East Queensland.
Karen Locke

Creative People

11 Great Craftspeople Who Can Make You A Table

A round-up of the best bespoke furniture makers and designers in Australia!

Food

Alice & Marlon's Amazing Wholegrain Mustard

WHO KNEW it was so easy to make your own mustard? SO much better than the store bought variety – think Xmas and summer BBQ crowdpleaser!
Alice Johnson

Homes

A House With A Heart Of Gold

Real estate gold, in gold rush country! The hand-crafted country home and garden of Luke Mortimer and Steve Burley in Chewton, Victoria.

News

ACCA’s Explosive New Program Of Reality-Warping Works

The first pieces commissioned by The Macfarlane Fund supporting emerging artists to create career-defining works.
Sponsored

News

Having A Nice Time!

The Melbourne pop-up plant and gift shop with a focus on plants and local makers.
Sally Tabart

Indigenous Art

A Joyful Exhibition Featuring Some Of Australia's Most Talented Indigenous Artists

A group exhibition and celebration of Australia's first Indigenous owned and operated gallery.

Architecture

A Home Designed For Connection

A dual occupancy sub-division results in a surprisingly roomy home for six (!) - the 'Connect Six' House in Brighton, by Whiting Architects....

Modernist Australia

The Beachfront ‘McKay House’ Is Up For Auction This Weekend

A DREAM beach house in Mollymook, New South Wales, designed by one of the nation’s most beloved Modernist firms, Allen Jack + Cottier Arch...
Patricia Callan and Pete Bakacs
  12 hours ago

News

An Australian Christmas Story Takes Over Fed Square

Beci Orpin illustrates a distinctly Australian Christmas story in collaboration with creative film producers General Strike.
Sally Tabart

Similar Stories

Food

Free to Feed · Felafel

Persian recipes from Hamed Allahyari of Free to Feed, a new asylum seeker cooking project in Melbourne.
Hamed Allahyari and Julia Busuttil Nishimura of Free to Feed

Robert Gordon · Feast Bakeware

A preview of the iconic pottery brand's new bakeware range, made all the more enticing with food by Julia Busuttil Nishimura.
Lucy Feagins

Food

Mushroom Ragú with Creamy Polenta

This month, one of our favourite local foodies shares a series of hearty Autumnal recipes, paired with a collection of ceramics commissioned...
Julia Busuttil Nishimura of Ostro
https://progressive.ua

progressive.ua

У нашей организации интересный сайт с информацией про e-kirpich.kiev.ua.