現在這道義大利麵是我心目中的NO1

因為他真的好吃

布滿油花的short ribs 燉的軟爛

骨肉分離 輕輕一碰就掉了

肉質一點也不乾澀

油潤油潤的帶著非常濃郁 會促進唾液分泌的香味

那香包含著培根的煙熏味

洋蔥胡蘿蔔番茄的清甜酸甜

蒜頭胡椒的微辣

還有各種不同的香料

包含清新的巴西利  濃重的迷迭香

特殊的百里香和oregano

當然還有底味的月桂葉

半瓶紅酒一點也不客氣的倒入

等其濃烈的酒精蒸發後

剩下的就只有醇厚的香味

等兩杯半的牛高湯和紅酒都蒸發完後

可想而知那一鍋肉是多麼的美味

拌入義大利麵

和少許的煮麵水

每一口都是一大享受!

最特別的地方

是在上面刨上少許的黑巧克力

別奇怪

味道可是非常非常的合

巧克力更顯示出牛肉的甜香多汁與油嫩

還添加了很不一樣多層次的味道

慢火燉煮三小時的牛小排骨義大利麵

是頓絕美的大餐 

時間與努力是非常值得的!

Ingredients   serve 4  to 6

3 tablespoons olive oil

2 ounces chopped pancetta (about 1/2 cup)

2 1/2 pounds short ribs

Salt

Freshly ground black pepper

1/4 cup all-purpose flour

1 medium onion, chopped

1 carrot, chopped

1/2 cup fresh parsley leaves

2 cloves garlic

1 (14-ounce) can tomatoes (whole or diced)

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary leaves

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf

2 1/2 cups beef broth

3/4 cup red wine

1 pound fresh or dried tagliatelle

4 to 6 teaspoons shaved bittersweet chocolate

Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.