I’m excited to share my passion for Italian cuisine, especially when it comes to slow-braised meats that fill your home with wonderful aromas. Picture a cozy gathering with scents of tender meats simmering in herbs and spices. Each recipe offers a taste of warmth and comfort. Curious to see how these dishes can enhance your meals? Let’s explore these delicious secrets together.
Osso Buco Alla Milanese
Osso Buco Alla Milanese is a classic Italian dish hailing from the Lombardy region, specifically Milan. Traditionally, it features cross-cut veal shanks braised with vegetables, white wine, and broth. The dish is renowned for its rich, savory flavor profile and the tender, fall-off-the-bone meat.
Often served with risotto or polenta, Osso Buco Alla Milanese is a comforting and elegant dish that’s perfect for special occasions or a hearty family meal. The secret to a great Osso Buco Alla Milanese lies in the slow cooking process, allowing the meat to absorb the aromatic flavors of the broth and wine.
The gremolata topping, a mixture of lemon zest, garlic, and parsley, adds an invigorating contrast to the dish’s deep flavors. This recipe serves 4-6 people, making it ideal for a family dinner or entertaining guests. Follow the steps below to create this delectable Italian classic in your own kitchen.
Ingredients:
- 4 to 6 pieces of veal shank, about 1.5 inches thick
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour, for dusting
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 cups beef or chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 bay leaf
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Veal Shanks: Pat the veal shanks dry with paper towels. Season both sides generously with salt and pepper. Lightly dust each shank with flour, shaking off any excess.
- Brown the Veal Shanks: In a large, heavy-bottomed pan or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear them on both sides until they’re golden brown, about 4-5 minutes per side. Remove the shanks from the pan and set aside.
- Sauté the Vegetables: In the same pan, reduce the heat to medium and add the butter. Once melted, add the onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for an additional minute.
- Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by half.
- Braise the Veal: Return the veal shanks to the pan. Add the broth, crushed tomatoes, bay leaf, thyme, and rosemary. Bring the mixture to a simmer, then cover the pan and reduce the heat to low. Allow the veal to braise gently for 1.5 to 2 hours, or until the meat is tender and nearly falling off the bone.
- Prepare the Gremolata: While the veal is cooking, mix the lemon zest, chopped parsley, and any remaining minced garlic in a small bowl. This will be your gremolata topping.
- Finish the Dish: Once the veal is tender, remove it from the pan and taste the sauce, adjusting the seasoning if necessary. Serve the Osso Buco hot, with a generous spoonful of sauce over the top, and sprinkle each serving with the gremolata.
Extra Tips: To guarantee the veal shanks cook evenly, make sure they fit snugly in the pan without overcrowding. If needed, cook them in batches. The dish can be prepared a day in advance, which allows the flavors to meld even further.
When reheating, simmer gently to prevent the meat from drying out. For an authentic touch, serve your Osso Buco with a side of Risotto alla Milanese, which complements the dish perfectly.
Italian Braised Short Ribs
Italian Braised Short Ribs are a hearty and flavorful dish that perfectly encapsulates the rich culinary tradition of Italy. This slow-cooked meal involves tender beef short ribs that are braised to perfection in a savory mixture of aromatic herbs, vegetables, and wine. The process allows the meat to absorb all the wonderful flavors while it becomes incredibly tender, making it a perfect dish for a cozy dinner or a special occasion.
The Italian Braised Short Ribs are traditionally served with creamy polenta or mashed potatoes, which help to soak up the delicious sauce, ensuring every bite is a harmonious blend of flavors. This dish isn’t only satisfying but also relatively simple to prepare, making it a fantastic option for both novice and experienced home cooks.
The key to success with Italian Braised Short Ribs lies in the quality of the ingredients and the patience to let the dish cook slowly, allowing the flavors to meld together. As the ribs simmer, the kitchen fills with mouthwatering aromas that promise a delectable dining experience. This recipe yields enough to serve 4-6 people, making it ideal for a family meal or a small gathering with friends.
Ingredients:
- 4-5 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Cooking Instructions:
- Prepare the Short Ribs: Season the beef short ribs generously with salt and freshly ground black pepper on all sides. This will enhance the flavor of the meat as it cooks.
- Brown the Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches, without overcrowding, and brown on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables are softened, about 8-10 minutes. Add the minced garlic and tomato paste, stirring continuously for about 1 minute until fragrant.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until it reduces by half, about 5 minutes.
- Add Remaining Ingredients: Return the short ribs to the pot. Pour in the beef broth and crushed tomatoes. Add the rosemary, thyme, and bay leaves. Bring the mixture to a simmer.
- Braise the Ribs: Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Let the ribs braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
- Finish and Serve: Remove the pot from the oven and discard the herb sprigs and bay leaves. Skim off any excess fat from the surface. Serve the short ribs with their sauce over creamy polenta or mashed potatoes.
Extra Tips: For an even deeper flavor, prepare the dish a day in advance and let it sit overnight in the refrigerator. This allows the flavors to develop further. When reheating, remove any solidified fat from the top before gently warming it up on the stove.
Additionally, using a good quality red wine will enhance the taste of the sauce, so choose one that you’d enjoy drinking. Finally, be patient with the braising time; low and slow is key to achieving that perfect fall-off-the-bone texture.
Spezzatino Di Manzo (Italian Beef Stew)
Spezzatino Di Manzo, a traditional Italian beef stew, is a comforting and hearty dish perfect for warming up any chilly evening. This classic recipe brings together tender chunks of beef with a rich tomato-based sauce, infused with aromatic herbs and vegetables. The slow-cooked dish allows the flavors to meld beautifully, resulting in a stew that’s both flavorful and satisfying.
Ideal for family gatherings or a cozy dinner, Spezzatino Di Manzo is a demonstration of the simplicity and depth of Italian home cooking.
This recipe serves 4-6 people and showcases the beauty of using simple, quality ingredients. The beef is slowly simmered until it’s melt-in-your-mouth tender, while the hearty vegetables add texture and nutrition to the dish. Served with crusty bread or over creamy polenta, this stew makes for a complete and fulfilling meal.
Let’s explore the ingredients and step-by-step instructions to create this delicious Italian beef stew at home.
Ingredients for 4-6 people:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red wine
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Beef: Season the beef cubes with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
- Combine Ingredients: Return the beef to the pot. Stir in the diced tomatoes, tomato paste, beef broth, bay leaf, thyme, and rosemary. Bring the mixture to a boil.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 2 to 2.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Once cooked, remove the bay leaf. Garnish with fresh parsley before serving. Enjoy your Spezzatino Di Manzo with crusty bread or over a bed of polenta.
Extra Tips:
When preparing Spezzatino Di Manzo, it’s important to choose the right cut of beef; a chuck roast is ideal because it becomes tender and flavorful when slow-cooked.
Browning the beef in batches is essential for developing a deep flavor base, so avoid overcrowding the pot. If you prefer a thicker stew, you can remove the lid during the last 30 minutes of cooking to allow the sauce to reduce slightly.
Finally, letting the stew rest for a short while after cooking can enhance the flavors even further, making it even more delicious when served.
Pork Sugo With Polenta
Pork Sugo with Polenta is a comforting, slow-cooked Italian dish that brings together the richness of tender pork and the creamy texture of polenta. This dish is perfect for a cozy family dinner or a gathering with friends. The pork is slowly braised in a flavorful tomato-based sauce, infused with aromatic herbs that fill your kitchen with the most inviting aroma.
The polenta, cooked to creamy perfection, serves as the ideal base to soak up the delicious sugo, making it a truly satisfying meal. Traditionally, this dish is prepared using a mix of pork shoulder and pork ribs, which provide the perfect balance of meatiness and flavor. The slow cooking process guarantees that the pork becomes incredibly tender, almost melting into the sauce.
The polenta, meanwhile, is cooked until it reaches a smooth and creamy consistency, providing a delightful contrast to the rich sugo. This recipe is designed to serve 4-6 people, making it an excellent choice for entertaining or for a hearty family meal.
Ingredients (serves 4-6):
- 1 pound pork shoulder, cut into chunks
- 1 pound pork ribs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken or beef broth
- 2 bay leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 cups polenta
- 4 cups water
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Cooking Instructions:
- Prepare the Meat: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the pork shoulder chunks and ribs with salt and pepper. Brown the meat in batches, making sure each side is well-seared. Remove the meat and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Deglaze the Pot: Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine simmer and reduce by half.
- Simmer the Sugo: Add the crushed tomatoes, broth, bay leaves, and rosemary. Return the browned pork to the pot. Bring the mixture to a gentle simmer, cover, and cook on low heat for about 2-3 hours, or until the pork is tender and the sauce is thickened. Stir occasionally and adjust the seasoning with salt and pepper as needed.
- Cook the Polenta: About 30 minutes before the sugo is done, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 25-30 minutes.
- Finish the Polenta: Stir in the butter and Parmesan cheese, mixing until the cheese is melted and the polenta is smooth. Season with salt to taste.
- Serve: Spoon the creamy polenta onto plates and top with generous servings of the pork sugo. Garnish with additional Parmesan cheese if desired.
Extra Tips:
For a deeper flavor, you can marinate the pork overnight with herbs and garlic. If the sauce becomes too thick during cooking, add a bit more broth to reach your desired consistency. For a smoother polenta, you can use a whisk during the cooking process to prevent lumps.
Leftovers can be stored in the refrigerator for up to three days and reheated gently on the stove. Enjoy this dish with a side of crusty bread to fully appreciate the rich flavors of the sugo.
Braised Lamb Shanks With Rosemary
The beauty of braised lamb shanks lies in their simplicity and the depth of flavor developed through slow cooking. The method of braising allows the lamb to absorb the essence of the herbs and spices, resulting in a dish that isn’t only rich in taste but also visually appealing with its deep, inviting hues.
Whether you’re a seasoned cook or a beginner looking to impress, this recipe will guide you through creating a memorable meal that captures the essence of Italian culinary tradition.
Ingredients for 4-6 servings:
- 4 lamb shanks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken stock
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 cup canned diced tomatoes
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Lamb Shanks: Season the lamb shanks generously with salt and black pepper. This will help to enhance the flavor of the meat during the cooking process.
- Sear the Lamb: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb shanks and sear on all sides until they’re golden brown. This should take about 8-10 minutes. Remove the shanks from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for an additional 2 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Let the wine simmer for 3-4 minutes to reduce slightly.
- Combine Ingredients: Return the lamb shanks to the pot. Add the beef or chicken stock, rosemary sprigs, bay leaf, and canned diced tomatoes. Confirm the liquid covers at least two-thirds of the lamb shanks. Bring the mixture to a gentle boil.
- Braise the Lamb: Reduce the heat to low, cover the pot, and let the lamb shanks braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally to confirm the liquid level is maintained, adding more stock if necessary.
- Finish and Serve: Once cooked, remove the lamb shanks from the pot. Increase the heat and allow the sauce to reduce and thicken slightly if desired. Stir in the lemon zest for a fresh, bright finish. Serve the lamb shanks with the sauce ladled over them and garnish with fresh parsley.
Extra Tips:
For best results, choose high-quality lamb shanks, as their natural marbling enhances the dish’s flavor during the slow cooking process.
If you have time, marinating the shanks in herbs and olive oil overnight can add even more depth to the flavor.
When searing the meat, confirm the pot is hot enough to achieve a good crust, which will lock in the juices and add a wonderful caramelized flavor to the dish.
Finally, pairing the meal with a side of creamy mashed potatoes or polenta can complement the rich sauce beautifully.
Braciole in Tomato Sauce
Braciole in Tomato Sauce is a classic Italian dish that brings together tender rolls of beef stuffed with a savory mixture of breadcrumbs, cheese, and herbs, all simmered to perfection in a rich tomato sauce. This comforting and flavorful dish is perfect for a family dinner, as it combines the hearty flavors of meat with a deliciously tangy tomato sauce.
Originating from Southern Italy, Braciole is a reflection of the simplicity and depth of Italian cooking, where humble ingredients are transformed into a mouthwatering meal.
The preparation of Braciole in Tomato Sauce involves rolling thin slices of beef around a filling, securing them with kitchen twine or toothpicks, and then cooking them gently in a homemade tomato sauce until they’re tender and infused with flavor. The sauce not only enhances the taste of the meat but also serves as a delightful accompaniment to pasta or crusty bread.
This dish is best enjoyed fresh, but the flavors only improve if made ahead and allowed to sit overnight, making it a versatile choice for gatherings or meal prep.
Ingredients for 4-6 servings:
- 1 1/2 pounds beef top round, sliced thinly
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 cup red wine
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- Kitchen twine or toothpicks
Cooking Instructions:
- Prepare the Filling: In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper. Mix well to form a uniform filling.
- Assemble the Braciole: Lay out each beef slice on a flat surface. Spoon approximately 1-2 tablespoons of the filling onto each slice. Starting from one end, roll each slice tightly and secure with kitchen twine or toothpicks to hold the filling inside.
- Sear the Braciole: In a large skillet, heat olive oil over medium-high heat. Add the braciole rolls and sear them on all sides until browned. Remove the braciole from the skillet and set aside.
- Prepare the Tomato Sauce: In the same skillet, add the chopped onion and sauté until translucent. Pour in the red wine and allow it to reduce slightly. Stir in the crushed tomatoes, oregano, tomato paste, and season with salt and pepper. Bring the mixture to a simmer.
- Cook the Braciole: Add the seared braciole back into the skillet with the simmering tomato sauce. Cover and let it cook on low heat for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened.
- Serve: Once cooked, remove the braciole from the sauce, remove the twine or toothpicks, and slice each roll. Serve with the tomato sauce over pasta or alongside crusty bread.
Extra Tips:
When preparing Braciole in Tomato Sauce, be sure to roll the meat as tightly as possible to prevent the filling from falling out during cooking.
If you have time, marinate the meat with a little salt, pepper, and olive oil before stuffing for added flavor. Additionally, you can add a few slices of prosciutto or provolone cheese to the filling for an extra layer of taste.
Finally, if you prefer a smoother sauce, consider blending it slightly with an immersion blender before adding the braciole back in.
Italian Braised Chicken Thighs
Italian Braised Chicken Thighs is a classic dish that combines the rustic flavors of Italy with succulent chicken thighs. The dish is known for its rich, savory sauce that comes from slow-cooking the chicken in a blend of aromatic vegetables, herbs, and wine. This method infuses the chicken with deep, hearty flavors and results in tender, juicy meat that falls off the bone. Perfect for family gatherings or a cozy dinner, this dish pairs well with sides like creamy polenta or a simple arugula salad.
When preparing Italian Braised Chicken Thighs, it’s crucial to use high-quality ingredients to bring out the authentic flavors. Start with bone-in, skin-on chicken thighs for the best results, as the bones add depth to the sauce, while the skin guarantees a crispy, flavorful finish.
The combination of garlic, onions, tomatoes, and herbs like rosemary and thyme meld together during the braising process to create a fragrant and irresistible dish. A splash of white wine adds acidity and balance, enhancing the overall flavor profile.
Ingredients (serves 4-6 people):
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- Chopped fresh parsley for garnish
Cooking Instructions:
- Season the Chicken: Generously season the chicken thighs with salt and freshly ground black pepper on both sides.
- Sear the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown and crispy, about 5-7 minutes. Flip and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the diced onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. This adds flavor to the sauce.
- Add Remaining Ingredients: Stir in the diced tomatoes, chicken broth, tomato paste, dried rosemary, dried thyme, and bay leaf. Bring the mixture to a simmer.
- Braise the Chicken: Return the chicken thighs to the skillet, skin-side up, ensuring they’re partially submerged in the sauce. Lower the heat to a gentle simmer, cover, and cook for 35-40 minutes, or until the chicken is cooked through and tender.
- Finish and Serve: Remove the bay leaf from the sauce. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
Extra Tips:
For the best results, use a heavy skillet or Dutch oven that retains heat well for even cooking. If you prefer a thicker sauce, remove the lid during the last 10 minutes of cooking to allow it to reduce.
For an added depth of flavor, consider using chicken thighs with the skin on and bone in, as they contribute additional richness to the dish. This recipe can be made ahead of time and reheated, which often enhances the flavors even further. Serve with crusty bread to soak up the delicious sauce.
Coda Alla Vaccinara (Roman Oxtail Stew)
Coda Alla Vaccinara, a classic Roman oxtail stew, is a beloved dish that showcases the rich culinary traditions of Italy. The origins of this hearty stew lie in the Roman working-class neighborhood of Testaccio, where it was traditionally prepared by slaughterhouse workers using leftover cuts of meat. Over time, this dish has grown in popularity and is now a staple in many Italian households, celebrated for its robust flavors and comforting heartiness.
The stew is characterized by its long, slow cooking process, which tenderizes the oxtail and infuses the dish with a deep, aromatic flavor.
To make Coda Alla Vaccinara, the oxtail is first browned to develop a rich, caramelized flavor before being simmered in a tomato-based sauce with aromatic vegetables and herbs. The addition of celery, a key ingredient, imparts a distinctive sweetness to the stew that balances the savory meat. Traditionally, the dish is completed with a touch of cocoa or dark chocolate, adding a subtle depth and complexity to the sauce.
This iconic Italian dish is best served with crusty bread or over a bed of creamy polenta, perfect for soaking up the luscious sauce.
Ingredients for 4-6 servings:
- 3 pounds of oxtail, cut into segments
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 28 ounces canned whole tomatoes, crushed
- 2 cups beef or chicken broth
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon cocoa powder or grated dark chocolate
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Oxtail: Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season generously with salt and pepper to taste.
- Brown the Oxtail: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtail pieces in batches, browning each side until deeply caramelized, about 8-10 minutes per batch. Remove the browned oxtail and set aside.
- Cook the Vegetables: In the same pot, reduce the heat to medium and add the chopped onion, carrots, celery, and garlic. Sauté the vegetables until they’re softened and fragrant, about 5-7 minutes.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until it has reduced by half, about 5 minutes.
- Add Tomatoes and Broth: Add the crushed tomatoes, beef or chicken broth, dried thyme, and bay leaves to the pot. Stir to combine and bring the mixture to a simmer.
- Simmer the Stew: Return the browned oxtail to the pot, ensuring they’re submerged in the liquid. Cover the pot and reduce the heat to low. Let the stew simmer gently for 3-4 hours, or until the oxtail is tender and the meat is falling off the bone.
- Finish with Cocoa: Once the oxtail is tender, stir in the cocoa powder or grated dark chocolate. This will enrich the flavor of the sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Remove the bay leaves and serve the Coda Alla Vaccinara hot, garnished with freshly chopped parsley. Pair with crusty bread or polenta.
Extra Tips:
When preparing Coda Alla Vaccinara, patience is key. The long, slow simmering process is essential for breaking down the tough fibers in the oxtail and developing the stew’s rich flavors.
If possible, prepare the stew a day in advance and let it rest overnight in the refrigerator. This allows the flavors to meld and intensify, making for an even more delicious meal. Additionally, skimming off any excess fat from the surface before serving will result in a cleaner, more refined sauce.
If you prefer a thicker stew, you can remove the lid during the last hour of cooking to allow the sauce to reduce and concentrate.
Tuscan Braised Pork Ribs
Tuscan Braised Pork Ribs is a traditional Italian dish that embodies the rich flavors of Tuscany. This hearty meal combines succulent pork ribs with a medley of fresh herbs, aromatic vegetables, and robust red wine, creating a deeply satisfying and comforting dish. Perfect for family gatherings or cozy dinners, Tuscan Braised Pork Ribs are slow-cooked to tender perfection, allowing the meat to absorb the flavorful sauce, resulting in a melt-in-your-mouth experience.
The beauty of this dish lies in its simplicity and the quality of its ingredients. The slow braising process enhances the natural flavors of the pork and infuses the dish with the earthy essence of rosemary, thyme, and bay leaves. Served with a side of creamy polenta or rustic crusty bread, this dish is sure to please any crowd. Whether you’re a seasoned cook or a newcomer to Italian cuisine, Tuscan Braised Pork Ribs offers a delightful culinary journey to the heart of Tuscany.
Ingredients (Serves 4-6):
- 3 pounds pork ribs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups chicken or beef broth
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Ribs: Begin by seasoning the pork ribs generously with salt and pepper. This will enhance the meat’s natural flavors and guarantee a well-seasoned dish.
- Sear the Ribs: In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ribs in batches, searing them on all sides until they’re browned. This step locks in the juices and adds depth to the flavor. Once browned, remove the ribs from the pot and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables until they become soft and the onion is translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine: Pour the red wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for a few minutes until it reduces slightly, concentrating its flavors.
- Combine Ingredients: Return the seared ribs to the pot. Add the crushed tomatoes, tomato paste, and broth. Stir well to combine all ingredients.
- Herb Infusion: Tie the rosemary, thyme, and bay leaves together with kitchen twine to create a bouquet garni. Add it to the pot, submerging it in the liquid. This infusion method allows for easy removal later.
- Slow Cook: Reduce the heat to low, cover the pot, and let the ribs simmer for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Stir occasionally and adjust seasoning with salt and pepper as needed.
- Final Touches: Once done, remove the bouquet garni and discard it. Serve the ribs hot, with the sauce poured over them.
Extra Tips:
For best results, choose ribs with a good amount of marbling, as the fat will render down during cooking and add richness to the sauce. If you prefer a thicker sauce, remove the ribs once cooked and let the sauce simmer uncovered for an additional 10-15 minutes to reduce.
This dish can be prepared a day in advance, as the flavors will deepen overnight, making it an excellent choice for entertaining. Serve alongside polenta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Stracotto Al Barolo (Beef Braised in Barolo Wine)
Stracotto Al Barolo, a classic Italian dish, is an indulgent feast for the senses, featuring tender beef braised to perfection in rich Barolo wine. This traditional recipe hails from the Piedmont region of Italy, where Barolo wine, known for its full-bodied flavor and aromatic bouquet, is a staple.
The slow braising process allows the flavors to meld beautifully, resulting in meat that’s succulent and infused with the deep, earthy notes of the wine. Ideal for a cozy dinner or a special occasion, this dish embodies the essence of Italian comfort food.
The preparation of Stracotto Al Barolo involves a few key steps to guarantee the beef absorbs the flavors of the wine and accompanying vegetables. The dish is typically served with polenta, mashed potatoes, or fresh pasta to soak up the luscious sauce.
With a bit of patience and careful attention to detail, you can create a meal that captures the elegance and heartiness of authentic Italian cuisine. Let’s explore the ingredients and cooking instructions to create this delightful dish for 4-6 people.
Ingredients:
- 3 pounds beef chuck roast
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups Barolo wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Cooking Instructions:
- Prepare the Beef: Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.
- Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the beef roast and sear on all sides until browned, about 8-10 minutes. Remove the beef from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Cook for about 5 minutes or until the vegetables start to soften. Add the minced garlic and sauté for another minute until fragrant.
- Deglaze the Pot: Pour in the Barolo wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by half, about 5 minutes.
- Add the Beef and Liquids: Return the beef to the pot. Add the beef stock, tomato paste, bay leaves, rosemary, and thyme. Stir to combine.
- Braise the Beef: Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Let the beef braise for 2.5 to 3 hours, or until the meat is fork-tender and falls apart easily.
- Finish the Sauce: Remove the beef from the pot and discard the bay leaves and herb sprigs. Increase the heat to medium and simmer the sauce until it thickens slightly, about 10 minutes.
- Serve: Slice the beef and serve it with the sauce. Accompany with polenta, mashed potatoes, or pasta for a complete meal.
Extra Tips:
For the best flavor, use a high-quality Barolo wine, as it notably contributes to the dish’s taste. If Barolo is unavailable, you can substitute with another full-bodied red wine, such as Nebbiolo or Barbera.
It’s essential not to rush the braising process, as the slow cooking allows the beef to become tender and absorb the wine’s flavors. Remember to taste the sauce before serving and adjust the seasoning with salt and pepper if needed.
If preparing this dish a day ahead, the flavors will develop even further, making it a great make-ahead option for entertaining guests.
