Hohoho! The other day I posted one photo on Instagram and for the first time ever, instead of seeing the names of people who Liked that photo (which means less than 10 Likes), I saw 11 likes instead, and it happened within a few hours. Okay, so today I’m going to show you the recipe for that (kind of) successful dish.
I was actually making a ragù to go with my pasta after seeing quite a few of Gennaro’s awesome ragu recipe.
Ragù is an Italian meat based pasta sauce, slow cooked with some sauteed vegetables, broth and tomato puree. There are three main types of ragù: Ragù ala Bolognese (Bolognese sauce), Ragù ala Napoletana (Neapolitan sauce) and Ragù ala Barese (Horse meat sauce).
Today, I am going to show you none of these three. I am going to show you a fourth type: Ragù ala Svogliato.
- Meat – 3 bacon strips
- Vegetables – a cup of frozen vegetables (carrots, corns, peas)
- 2 eryngii mushrooms
- 2 tomatoes
- 2 cloves of garlic
- salt, pepper, olive oil, water, ikan bilis (anchovies) stock
- Defrost the frozen vegetables by soaking them in water for at least 30 minutes to allow re-hydrate the vegetables.
Cut the bacon strips and mushrooms to bite size pieces.
Cut the tomatoes into chunks and chuck them into the blender. Add the garlic in as well. You can also add those rosemary or basil or thyme if you fancy those sh*t.
- Blend them up to make tomato puree.
- Heat a saucepan (or pot if you cook a lot) with a bit (very little bit) of olive oil on medium heat. Fry the bacon for 2 minutes, or until it smells wonderful.
- Add the re-hydrated frozen vegetables in and saute for 1 and a half minutes, or until the vegetables look soft.
- Add mushrooms in and saute for another 1 minute, or until the mushrooms look soft too.
- Pour tomato puree in, and then add some water in until all the ingredients are fully covered with liquid. Season with salt and pepper and half a teaspoon of anchovies stock powder. Don’t use more stock powder than that, you only want to use the stock to season the ragù, you don’t want your ragù to taste like anchovies stock!
[Lazy Man’s tutorial on spices: flavoring – use a lot of spices to add flavor to food, make the food salty and hot; seasoning – use a little bit of spices to boost other flavors of food, eg season the vegetables to boost the vegetable flavors of the dish]
- Now this is where the Svogliato style distinguishes itself from other ragù styles. Normally a ragù would be slow cooked on a low heat for a few hours. The Svogliato style adapts an advanced, space age, world changing method adapted from Chinese soup boiling methods. Instead of cooking on low heat for a few hours, we cook the ragù on medium heat for 20-30 minutes. Basically, it will still achieve what we really want: for the liquid to be reduced to half of what it was.
- Oh I forgot, before all the steps mentioned here, boil some pasta for 6-8 minutes until al dente (slightly undercooked). Add these pasta to the ragù sauce. Stir and mix and cook for another 2 minutes.
And we’re done. Time to plate up…
Hmm, it looks kind of… boring and not so nice, isn’t it? Let’s grate from cheese, drizzle a bit more olive oil and sprinkle some pepper over the dish…
There, much better! This is one of the rare instances where I think my end product actually looked…. good.
How did it taste? Well, a spoonful into my mouth and I turned into Gennaro… like this…
Yeah, it was really good! Oh yes!
In case you are too lazy to Google Translate for the word Svogliato, here…
I could’ve used the other words for lazy, but… Ragù ala Pigro, Ragù ala Indolente, Ragù ala Sfaccendato… don’t sound too good, do they?
And this dish is a lazy dish, it cooks faster than a normal ragù, very much faster…
Hehehe, don’t punch me in the face for trying to deceive you with a high class sounding Italian word…