I think the best cut for a ragù is oxtail. Here I browned the meaty half of the tail before adding celery, onion and carrot. A little thyme and hot chili were added when the soffritto had softened. A can of tomato was then added. Since I was doing it quickly, I locked the pressure cooker and waited 40 minutes. After it cooled I shredded the meat into the sauce, reduced it a little and there it is.
I was too lazy to make my own pasta so spaghetti would had to do. Bind it all together with Pecorino and it is a simple dinner
I think the best cut for a ragù is oxtail. Here I browned the meaty half of the tail before adding celery, onion and carrot. A little thyme and hot chili were added when the soffritto had softened. A can of tomato was then added. Since I was doing it quickly, I locked the pressure cooker and waited 40 minutes. After it cooled I shredded the meat into the sauce, reduced it a little and there it is.
I was too lazy to make my own pasta so spaghetti would had to do. Bind it all together with Pecorino and it is a simple dinner
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