ZIT: Ziti with Beef Ribs and Cinnamon
Source of Recipe
The Complete Book of Pasta and Noodles
* Exported from MasterCook *
Ziti with Beef Ribs and Cinnamon
Recipe By : Editor's of Cook's Illustrated
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 pounds beef short ribs -- trimmed of excess
-- fat
salt
ground black pepper
1 can whole tomatoes packed
-- in juice (28 oz) -- finely chopped
-- with juice reserved
2 medium garlic cloves -- minced
1/2 teaspoon ground cinnamon
pinch ground cloves
1 pound ziti pasta
or other tubular shape
Heat the oil in a Dutch oven or large, heavy saucepan over medium-high heat; season the meat with salt and pepper and add to the pan. Brown on all sides about 7 minutes.
Add the tomatoes and juice, garlic, cinnamon, and cloves and bring to a simmer. Reduce the heat to low and simmer, partly covered, until the meat is falling off the bone, about 1 1/2 hours. If the sauce looks like it is getting too dry, add 1/4 cup of water to moisten during cooking.
Remove the meat from the bones. Pull off any visible fat. Shred the meat and return to the sauce; discard the bones and excess fat. Season with salt and pepper to taste.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta. Cook until al dente. Reserve 1/4 cup of the cooking water; drain the pasta and return it to the cooking pot. Mix in the sauce and the reserved cooking water if necessary. Serve immediately.
Source:
"The Complete Book of Pasta and Noodles"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net("
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