James Joyce’ Portrait of a Pasta with Ragout
“Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.” Ulysses
Bloomsday Recipe – Joyce’s Moo-Cow Ragout (literary recipes)
- cutting board
- chefs knife
- mouths and forks
- more wine
- and more wine
- 8 Whole tomatoes vine ripened, you can mix and match varieties
- 1 Onion yellow or white
- 1 Carrot any color you prefer. Orange is fine though
- 1 Celery stalk or 2 or 3, whatever you prefer
- 1 Clove of Garlic …removing the cloves core is optional but I do.
- 1 glass of red (!) wine …don't worry about red grape tannic stomach upset like JJ. They break down during the cooking
- A pinch of an unnamed brown spice …or cinnamon. (As always, adjust or change to personal taste)
- 200 grams of ground Moo-Moo …beef. Preferably from the Dublin countryside, though Friuli Venezia Giulia would work as well.
- 200 grams ground baby Moo-Moo
- 200 grams of ground pork
- 480 grams tagliatelle egg noodles. You can make'em or buy the best you can. Bubt the broth… make yourself, please.
- Water or meat broth
- Extra Virgin Olive Oil
- Parmesan Cheese (freshly grated)
- A PhD in Music Theory* *not actually required for this recipe
- 3 square pans
- 1 square pot
- 1 cup Whole Milk
- After evenly chopping the onion, garlic, celery and carrot sauté in a saucepan or pot gently for 10-15 min. in 2-3 tablespoons of olive oil, salt and pepper,
- remove and Brown the ground pork, add the beef and finally the veal on high heat
- Once the meat has browned, salt and pepper, and after evenly chopping the onion, garlic, celery and carrot, add them. Add a glass of good dry red wine, and once evaporated
- then the peeled, seeded and diced tomatoes, stir and lower the heat.
- cook for a half hour then add the milk,
- Cook slowly for 1-2 hours, adding meat broth or water as needed. then another 1-2 hours. then another 1-2 hours. then another 1-2 hours…. some people cook the thing for days, quite literally. But 3-4 hours should be enough for most.
- Note… you can mix and match ground or hand-pureed (a sharp knife or two, attention and patience is required) meats and flavor as you will, (it makes a difference and a traditionalist might cringe understandably but someone had to actually, you know, take the time to cook the stuff,) remove a thing or add another, use sweet onion or scallion, lamb, fowl, kangaroo, buffalo… even reptile.
- The whole alchemy is tied to gently cooking the stuff low and slow until it all blends into a forkful of delight. Anyway…boil the tagliatelle in abundant salted water:
- don't overcook the pasta
- Once ready, actually a little before, out it goes. And when ready, ladle the ragout over the noodles and add freshly grated Parmigiano Reggiano. Serve with a medium structured red wine. And wonder why anyone would eat anything else…except, maybe, a stracotto – which will be for the next JJ recipe….
For more literary recipes from Pasta Noir: https://www.amazon.com/gp/product/B083GVVG89/ref=dbs_a_def_rwt_bibl_vppi_i3