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Recipes that include red wine

Lon’s Ragu

Monday, July 20, 2009

A long time ago I worked in south Brooklyn (Sheepshead Bay) in the back of a charity, in a small room that barely fit me and Theresa, a hardcore Italian-American. She was a great person, but had a harsh (typical Brooklyn) personality; she had a raspy voice and didn’t take BS from anyone; especially about “gravy” vs. “sauce”. If you’re thinking “gravy” is something brown you pour over steak, move on, you’re not ready for this.

Theresa explained that a tomato-based sauce without meat in it (like marinara), is “sauce.” If it contains meat, then it is not a “sauce” it’s “gravy.” So what is the premier gravy? Ragu.  (p.s. I do not agree with her assessment, this is sauce).  Also, this is another checkpoint, if you think I might be referring to the bottled sauce, you are on the wrong web site.

Seriuos Ragu 1


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Lamb Pizzaiola

Wednesday, March 25, 2009

Inspired by a recipe for Wine-Braised Lamb Shanks on Diners, Drive-ins, and Dives (prepared at Giusti’s Place), I created this recipe for lamb shanks. A little bit of spice and acid go a long way in my version. Their idea to serve the lamb with sauced, wet polenta inspired me to serve with a grilled polenta cake.

Lamb Pizzaiola over Grilled Polenta 1


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Wine-Braised Beef Shanks

Wednesday, March 11, 2009

Jessica bought some beautiful, large beef shanks and we needed to sneak in at least one more hearty meal before the weather gets warm. So I found an interesting sounding recipe for Wine-Braised Beef shanks, which was taken from the Sept 19, 1995 issue of Family Circle. Sadly, the recipe was written poorly and didn’t make a lot of sense. My instinct is that it was the web-translation from the paper magazine that caused the problem.

Fully Dressed Plate


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