I did not speak Italian, she spoke a little English, and we both shared a few phrases in French. Our morning began with a bit of pantomime, a huge helping of Google translate on Clara's iPad, and gobs of laughs! We became life-long friends over the delicious food we made on her huge marble table and cozy kitchen ensemble.
The love of cooking expresses itself effortlessly in all languages, doesn't it? Julia and Paul Child found that to be true when they moved to France, Germany, and Norway in the 1950s, and I was lucky enough to find it in an off the beaten path neighborhood in Venice, thanks to Clara.
When I pulled out my iPhone to snap our processes, Clara clearly said, "No photos - cook!" Always the good student, I had to comply. And, this was very hands on with just the two of us preparing ragú, fresh pasta, and tiramisu (easy link to that post recipe after the last picture).
NOTICE: NO GARLIC (not a mistake)
Meaty Ragú alla Clara
Ingredients: Serves 4
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup diced shallot (or onion)
Olive oil for pot
3/4 pound ground sirloin or combination beef and pork (needs a little fat)
1/4 cup red wine (something you would serve to drink with this meal, Chianti or Amarone)
1/2 bottle of passata (12 ounces a whole bottle is 24) this is uncooked tomatoes
1 tablespoon tomato paste
2 tablespoons butter
Method:
Grind celery, carrots, and shallot in a food processor.
Add 4 pips of olive oil in a pot turn to medium heat.
Add the processed vegetables.
Cook 3 minutes.
Add ground beef and brown over medium heat.
Once browned add red wine and reduce heat a bit.
Cook 2 minutes.
Add 1/2 bottle passata tomatoes and the tomato paste. (if too thick you can add more passata now)
Cook 30 minutes until dense and stir periodically.
Add a folded piece of parchment paper or wax paper between the pot and a loose lid. French cooks call this a cartouche, and they use it in place of a lid. Clara did not call it that though, and she used it in conjunction with the lid. Don't put the lid on the whole pot just cover it a bit to avoid steaming. The paper will keep the ragú from splattering, and it will control evaporation.
After 30 minutes, add salt and pepper to taste. Turn off heat.
Add the butter to the ragú before serving allowing it to melt on its own. Lightly blend it in then.
The love of cooking expresses itself effortlessly in all languages, doesn't it? Julia and Paul Child found that to be true when they moved to France, Germany, and Norway in the 1950s, and I was lucky enough to find it in an off the beaten path neighborhood in Venice, thanks to Clara.
When I pulled out my iPhone to snap our processes, Clara clearly said, "No photos - cook!" Always the good student, I had to comply. And, this was very hands on with just the two of us preparing ragú, fresh pasta, and tiramisu (easy link to that post recipe after the last picture).
The ragú assembly will take about 10 minutes, and then it will cook at medium heat for 30 minutes while you prepare pasta or polenta. We made fresh Tagliatelle pasta, and I will post that recipe soon. It will deserve your full attention. Clara showed me the tip of boiling water in an electric kettle before adding it to your pasta pot. Saves at least 5 minutes cooking time. So smart!
Like the meatless ragú recipe, these few ingredients highlight their individual flavors. I like that it makes just enough for one meal instead of making a tank full that lasts days.
Like the meatless ragú recipe, these few ingredients highlight their individual flavors. I like that it makes just enough for one meal instead of making a tank full that lasts days.
NOTICE: NO GARLIC (not a mistake)
Meaty Ragú alla Clara
Ingredients: Serves 4
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup diced shallot (or onion)
Olive oil for pot
3/4 pound ground sirloin or combination beef and pork (needs a little fat)
1/4 cup red wine (something you would serve to drink with this meal, Chianti or Amarone)
1/2 bottle of passata (12 ounces a whole bottle is 24) this is uncooked tomatoes
1 tablespoon tomato paste
2 tablespoons butter
Method:
Grind celery, carrots, and shallot in a food processor.
Add 4 pips of olive oil in a pot turn to medium heat.
Add the processed vegetables.
Cook 3 minutes.
Add ground beef and brown over medium heat.
Once browned add red wine and reduce heat a bit.
Cook 2 minutes.
Add 1/2 bottle passata tomatoes and the tomato paste. (if too thick you can add more passata now)
Cook 30 minutes until dense and stir periodically.
Add a folded piece of parchment paper or wax paper between the pot and a loose lid. French cooks call this a cartouche, and they use it in place of a lid. Clara did not call it that though, and she used it in conjunction with the lid. Don't put the lid on the whole pot just cover it a bit to avoid steaming. The paper will keep the ragú from splattering, and it will control evaporation.
After 30 minutes, add salt and pepper to taste. Turn off heat.
Add the butter to the ragú before serving allowing it to melt on its own. Lightly blend it in then.
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| First bridge, second in background to cross on my walk to Clara's Venice home |
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| Chef Clara |
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| Marble work surface ready for pasta production |
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| Tiramisu |
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| Dark Italian Coco powder - lots! Recipe on my post click here: Donna's Tiramisu post recipe |
