Sciabo Sugo di Carne,Grilled Ossibuchi , grilled ciabatta
Added by Ashen | Fri 31 Jul 2009 @ 08:21
This is a Northern italian inspired meat sauce. Very simple but when done the sauce has a deep rich meat flavour .. It is very different from what most ppl would think of as a meat sauce.. Very little Tomato, very thick somewhat dry sauce.. It is meant to coat the pasta very sparingly but have lots of flavour..
the grilled marrow bones just are insanely good grilled over charcoal and smoked with maple wood. served with garlic rubbed ciabatta so you can spread the marrow on it.
For the Sciabo Sugo di Carne
100g mince lean pork
100g mince lean beef
3 good size ox tail pieces
2 chicken thighs skin on
500 ml approx• red wine
150 ml good quality tomato passata
2 tbsp fine minced onion
1 carrot peeled cut in quarters
water if needed
1/2 package dry sciabo pasta
globe basil or regular basil two good size sprigs
parmigiano for finshed pasta
cracked black pepper
kosher or coarse sea salt
extra virgin olive oil
recommend that you have a pair of latex or vinyl kitchen prep gloves •
For the Ossibuchi
6 good size marrow bones .•
4 slices of ciabatta bread
2 cloves of fresh garlic
place a small amount of oil in good size frypan
brown off each of the minces in a frypan and drain off extra fat.. put browned meat in a good size pot.
season your chicken thighs and oxtail pieces with salt and pepper and brown off and add to the pot
Add the minced onion , the tomato passata and the carrot pieces ..
Deglaze the fry pan with the wine and add to pot
add water if needed to bring the liquid level just above the meat.. ( or more wine if you prefer)
Simmer for 1 ½ hrs with lid off..
take out the chicken, oxtail and carrot pieces
Using the gloves shred the meat off of the thighs
And it will take some time to pick the oxtail meat off the bones and separate out the cartilage.
discard the carrot pieces. [ They were in the pot to take away the acidity according to my Nona..]
place the hand shredded meat back in the pot and reduce the sauce until any remaining liquid is absorbed into the meat.
After sauce is made it can keep in fridge for a couple of days and is easily split and frozen for later use
season the marrow bones with good sea salt or kosker salt and black pepper
Grill on a hot grill for approx 15 mins..
I did mine over charcoal and thne let them sit indirect with some maple smoke for about 5 mins.
Grill your ciabatta just before the marrow bones come off and rub with the garlic cloves
while your bones are grilling have large pot of water at the boil and drop your pasta about 5 mins before they are ready to come off the grill.
Cook the pasta according to package directions and add 3/4 of a cup of the sauce to a large sauce pan.. when the pasta is cooked al dente drain and mix with the hot sauce in the hot pan.
garnish with parmigiano , black pepper, and a few fine drizzles of extra virgin olive oil, minced globe basil