There is something about the recent grey, cold winter days that makes me want to prepare long, slow-cooked meals and smell them cooking for hours. This time, I had a ragu in mind.
Of course, an idea like this one turns into a series of
unnecessary events.After searching my cookbooks and many online, the recipe I ended up going for was one from the Guardian from Nick Crispini, the owner of the Bermondsey Street restaurant, Antico.
First, I go to the farmers’ market to look for the meat. Inevitably, what I am searching for is not on offer so I discuss with the farmers alternative cuts. Luckily, the vendors at the London Farmers’ Markets I frequent humour me in discussing this and listening to my recipe ideas. I do try to make sure there are no other customers waiting before I launch into such detailed discussions!
Second, I wanted a perfect fresh pasta to accompany it so I trek to my favourite Italian shop in Soho, I Camisa, to get fresh pasta – more on I Camisa later.
Third, I stop at my favourite Spanish shop on Portobello Road to get the tomatoes. Not just any will do!
I know, it did not have to be such an adventure…but that is half of the fun!
This recipe will not disappoint. Enjoy with a nice Italian red.
The only adaptations for me were I added a large bunch of rosemary and thyme to enhance the flavours, which all melded together whilst bubbling away. Because of this, it is a good entry into Herbs on Saturday which I am hosting this month for Karen at Lavender and Lovage.