by thirschfeld
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1 1/2 pound
short rib meat, sinew removed and ground, you butcher can do this for you too.
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1/2 cup
whole milk
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1/2 cup
dry bread crumbs
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1 teaspoon
fresh garlic, grated on a micro plane
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1 tablespoon
yellow onion, grated on a micro plane
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2 tablespoons
flat leaf parsley, minced
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1/2 cup
parmesan reggiano, grated
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1
egg
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kosher salt and black pepper
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extra virgin olive oil
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1 1/2 cup
yellow onion, small dice
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3/4 cups
carrots, small dice
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3/4 cups
celery, small dice
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1 tablespoon
fresh garlic, minced
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2
thin slices of prosciutto, diced
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2
bay leaves
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1 cup
dry red wine
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2 cups
beef stock or chicken stock
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1
sprig of fresh rosemary, about 6 inches long
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1 1/2 tablespoon
double concentrate tomato paste
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1/2 cup
whole milk
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2 tablespoons
heavy cream
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4
each, 12 inch long fresh pasta sheets, or DeCecco lasagna sheets
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Combine the bread crumbs, milk, grated garlic and grated onions in a bowl and mix to combine. Let it sit for 5 minutes. Combine the beef, egg, parmesan and parsley with the bread crumb mixture and mix very well. ( I used the paddle attachment on my mixer.) Season with a half a teaspoon of salt and a few turns of fresh ground pepper. Make a walnut sized meatball. Place a small saute pan over medium heat. Add some oil and saute the meatball until it is done. Taste and adjust the seasoning as necessary. Keep in mind the garlic and onion will grow stronger as the mix sets so you are really only tasting for salt. Place them in the fridge while you cut you veggies.
Ask the hotline about this step!Roll the meatballs making them golf ball size. I used a #20 scoop.Heat a large 14 inch non stick skillet over medium high heat. These meatballs start out very tender but firm up as the fat is rendered. Add a couple of glugs of olive oil and gently add the meatballs and brown them on all sides. Remove them to a sheet tray with sides when they are finished browning.
Ask the hotline about this step!Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.
Ask the hotline about this step!Empty out the grease and put the pan back on the heat. Add a glug or two of olive oil and add the prosciutto. Once the prosciutto is crisp add the chopped onions, carrots, and celery. Saute until they begin to soften but don't brown. Add the garlic.
Ask the hotline about this step!Once you smell the garlic add the wine and the bay leaves. Reduce the wine to a glaze and then add the stock and rosemary sprig. Reduce the liquid by half. Add the milk and cream. Let it come to a boil and then then place the pan into the oven.
Ask the hotline about this step!Slide the meatballs into the oven too. Set a timer for 16 minutes.
Ask the hotline about this step!About 4 minutes before the timer goes off drop the noodles into the pot of boiling water and cook for 3 to 4 minutes.(if you are not using fresh pasta start to cook it according to the time on the box and plan to have it done at the same time as the ragu) Remove the pasta and let it drain. Remove the sauce and meatballs from the oven. Remove the bay leaves and rosemary sprig from the sauce. The sauce should not be thick but should be reduced.
Ask the hotline about this step!To plate hold the end of a noodle with a clean towel. Place about a tablespoon of sauce between each layer as you bunch it on the plate. Place three meatballs on top drizzle with some ragu and grate more cheese over the top and serve.
Ask the hotline about this step!We made this in class on Thursday with shortribs, but skipped the meatball step. We served it over handmade pasta sheets - it was the students' first experience with handcutting pasta. To say it was all heavenly doesn't begin to do it justice. It was downright divine.
Sounds lovely--we always use romano in meatballs--like Grandma did--parm just isn't right. Have you tried that? Do you think the romano is too much with the rich short rib meat? Plan to try when my kids are home on a visit.
I drove through Emilia-Romania quite a while (twenty years) ago. Easy to go back: Milano, rent-a-car, Modena, Parma, Bologna, then Ferrara, which has the nicest hotel in the region. For some reason, the best food in Italy is here. Best ham outside of Barcelona. Sante!
Personally, I would omit the cream and the tomato paste.
I've been meaning to comment on this recipe for months...it sounds utterly heavenly and is on my to-make list.
Microplane makes a grater called medium ribbon grater. It grates in both directions so is excellent when you want to grate onions. I always use it when I make meatballs as I don't want any perceptible pieces in them.
I haven't made this yet, but it's printed out to make over this long Columbus Day Weekend.
A little confused here...first make the meatballs (walnuts) and saute them and then RE-make them (golf balls) and cook them again?
(Forgive my cluelessness - I'm the graphic designer for the site and not really a cook.)
Can't wait for this wonderful-sounding meal!
I think that's to test the meat mixture for seasoning :)
yes, LND is correct the walnut size piece is to cook and taste, before you make all of them, so you can see if you want to add more salt or not. When you make all the meatballs you want to make them golfball size. Which in reality, I guess it depends on whether that walnut is a green walnut or a walnut with just the shell. Sorry. You want to cook a small amount and then taste it to see if you need more seasoning. Sorry for the confusion and it is a great question.
These look great!
I made this again yesterday while I was really into my sport cooking mode. ( I was also making lunch for 8.) I made everything and then refrigerated. An hour before dinner I put the sauce in a dutch oven and then the meatballs and left it in a 250 oven until dinner. The braised meatballs in sauce over pasta sheets were fabulous...without running a marathon!
This dish I hope will be remembered as Mr. T's food52 legacy. It is so cool, and so smart, and at the same time true to the source. Another bravo!
thanks dymnyno.
pierino thanks, I would take that legacy but I also hope I have a few more in me.
Just checking back into things here after a summer of travel, and happy to see that you haven't lost your touch. This dish looks incredible, Tom....congrats on your win! - S
Thanks Oui, I have been enjoying your blog, I am a big fan of Guiness too, but we have been missing you recipes around here. Hope you had great travels.
too tired to check, but September issue of "BA" features a short rib lasagne that doesn't touch yours - probably way ahead of me.
Just finished making this for dinner....aroma and flavors are fabulous!!
Made this on Wednesday night for dinner with a friend. Utterly delicious!
I am so glad you liked it.
Recipe is absoutely gorgeous, congrats on your win Thirschfeld!
Congratulations thirschfeld, have a blast at the "Meatball Madness" Festival...Mangia!
Congratulations Tom, this is a fabulous recipe!
I've been out all day and just seeing this now. Major congratulations on another wonderful recipe! Looking forward to seeing and trying many more!
Thanks ChezSuzanne and I am not done yet.
Thanks you everyone for all your very wonderful comments and thanks to all those that voted.
Congrats! The other recipe is really lovely, too. But I fell in love with this one.
Mr. Hirschfeld, I'm thrilled for you! That prize is so well-deserved. Keep your recipes coming, please! ;o)
Congratulations!!
Congratulations :)
So glad to see this won!! I've been raving about it all week!
Bravo, Tom!
YAY!
I haven't made this yet, but it looks wonderful, and I definitely plan to make it soon.
With regard to the tip on grating the onion and garlic with a Microplane, I have the model that's called the Medium Ribbon Microplane. It's the short, squatty model, not the long one. It works in BOTH directions, and is fabulous for grating onions and garlic. I specifically use it when I make my meatballs because I don't want little pieces of onion perceptible in the dish.
First of all I'm voting for this recipe, I really like the clever use of the pasta sheets to mimic lasagne but with polpette instead. Very smart. I do have a quibble in that real butchers are pretty damn hard to find these days---although there is something of a renaissance underway, it's going to take years. All that most Americans can expect is some guy who can work a band saw on primal cuts in the back of the supermarket meat department. Learning to separate and grind meats yourself (especially a cut like short ribs) is a useful skill to have and the tools aren't that expensive. For the pasta sheets, if you are not making them by hand, Rustichella d'Abruzzo is the premier brand imported from Italy.
I just love this recipe. I've put in an order for short ribs with my favorite farmer - I'm going to make at least a double recipe. This simply must be in the freezer for those snowy days. Delicious! Thanks, Tom!
Congrats thirschfeld!!! Your recipes are really inspiring. Hope you make it to meatball madness!
This is really unique. I love your creativity and courage to try new things.
Your recipe brought you and Editors’ Pick and a place in the finals – Congratulations thirschfeld! Maybe someday soon you will make a trip to the region of Northern Italy -Emilia Romagna too?
This looks amazing!
Thanks Kelsey
Can't wait to make this! I can already almost smell/taste it! Thank you for a wonderful recipe!
Thanks dymnyno. I guess I will shut-up about the poison ivy in my lavender and just count myself lucky.
That should say thanks Annelle.
Thought this might be standing among the last two! Congrats. I've been lucky enough to get to Bologna a half dozen times and this looks just about right!
Thanks cheese1227
Congratulations Tom!!!! The use of short ribs in the meatballs is absolutely an inspired idea. I've never been a huge meatball girl, but this recipe would change my mind, I can tell. Really wonderful.
thanks ChezSuzanne
I really can't wait to make these...they look over the top amazing!
Made a third batch of lacto pickles, this time with tarragon, garlic, black peppercorns and a cayenne pepper. Just so you know I have tried, in the past three other recipes, one being Michael Ruhlmans, and yours is the first to really work well. Thanks
You're welcome. My favorites so far this summer have been pickled whole cukes with garlic and habaneros, and I did add a grape leaf. Super spicy and crunchy.
What an amazing recipe. Mr Hirschfeld, we are so fortunate that you are among us!! Love this. So glad it's a finalist. ;o)
thanks AJ. It is just a fun and great place to be.
Congratulations! This is a slam-dunk winner!! Rattlesnake still happy in my lavender!
Thanks dymnyno. I guess I will shut-up about the poison ivy in my lavender and just count myself lucky.
Using short rib = awesomeness. You've outdone yourself, sir.
Thank you ICP that means a lot.
Tom, i'm so happy you're a finalist for this recipe--it sounds so good! (from an infrequent meat eater, that's high praise.)
you know drbabs I started this thing I call three nights a week where we as a family don't eat meat for dinner. Just doing it to see if we appreciate meat more instead of expecting it all the time. Guess what, I find that I like eating vegetarian meals a lot more than I thought I would. But when I do eat meat I don't mind going all out.
That's pretty much what i've been doing. I eat vegetarian every day breakfast and lunch (close to vegan but can't give up milk in my coffee or greek yogurt. Or eggs. Cheese. Who am I kidding? Not vegan.). Veg dinner is easier in the summer when there's so much great produce. When I want meat, I also don't mind going all out since it's relatively infrequent.
Add me to your group here. I started going vegetarian for breakfast everyday plus one full day a week several months ago. A couple weeks ago I progressed to vegetarian 2 days a week plus everyday for breakfast. The exploration of quinoa, beans, and tofu has been a lot of fun - and sometimes more successful than other times :-). And I agree with Tom that I really taste the meat and appreciate it more the other days. I don't see myself ever giving up meat entirely; I'd just like a wider variety of protein in my diet and increase my fruits, veggies and whole grains.
Thank you!! You have conducted a symphony of flavors here. I made this for myself tonight for dinner and enjoyed immensely. Too often I cook for folks who can't eat garlic, or olive oil, or gluten, or can't mix dairy with meat, etc., etc. But what a pleasure to savor this! The main improvisations I made were to use 1/2 cup of celeriac in place of the celery and buttermilk in place of whole milk. I rarely cook with red wine, but opened a Cantina Zuccagnini for this. Lovely.
I am glad you enjoyed it and I love celery root addition.
Any other recommendations for the beef if ground short ribs are not handy?
Anything with a high fat content. Baring that ground chuck, or if you have some ground pork add it to the mix too.
Tom, as I finished browning the first batch of these meatballs, I slipped one to my husband who was trying to reinstall a balky cabinet shelf. Instantly he was transformed from a snarling wreck to dumbfounded bliss. He declared this meatball to be the absolute very best he has ever tasted anywhere. Period. I did use fresh breadcrumbs vs. dried and shot in a jab of anchovy paste, but the rest is all you. Many, many thanks.
Thanks and I think the anchovy paste is a good addition and the bread crumbs I am not sure make a difference whether dry or fresh. I am glad you enjoyed them.
thanks, sis you gat that rattlesnake out of the garden?
You have a very lucky family!
No actually I am the lucky one
thanks.
1 1/2 tablespoons of double concentrated tomato paste is added with the stock. I noticed I whiffed it this morning. Will edit when allowed.
thank you lapadia
Wow. This looks really delicious!
thanks gingerroot
thanks, where have you been I have been missing your great recipes?
Hi there...so nice of your to notice and sorry for the delayed response. I've had to cut back on my food52 obsession! Been busy with travel and work, plus my poor dad broke his hip while we were in Hawaii. He's back at home and doing great, thank goodness. Been checking in on all the great stuff though and will be making this meatballs hopefully soon!
Talk about saving the best for last...Love how you raise the bar - my cooking reflects it. Thanks, Tom, and thumbs up!
Thanks Liz. This was dinner tonight and it was pretty tasty.
thank you.
Tagliatelle alla Bolognese is my favorite pasta dish! This sounds fabulous, thirschfeld. Is the last whole milk 1/2 cup?
Thanks for the heads up on the milk. Yes a 1/2 cup.
When is the tomato paste added. I do not see that in the recipe.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
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Pasta sheet, red wine, carrot, parsley, prosciutto, rosemary, bay leaf, egg, celery, garlic, breadcrumbs, parmesan cheese, ground short ribs, cream and double-concentrated tomato paste.
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thirschfeld has you grate the onion and garlic on a Microplane zester (if you don't have one, use any that you do have), which releases their juices and flavor into the meatballs.
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After adding the garlic and onion to the breadcrumbs, you moisten it all with milk.
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Measuring the ground short ribs -- isn't it a gorgeous rich red?
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More grating! This time parmesan cheese.
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Adding the meat, cheese and egg to the breadcrumb mixture.
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It's best to mix it by hand so you can feel whether or not everything has been incorporated, and you can make sure it's not overmixed.
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Allie steps in to help Amanda season.
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Gently rolling the meatballs.
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After shaping, the meatballs go right into the saute pan.
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Aren't they handsome little buggers?
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After the meatballs are browned, you pour off the fat, add more olive oil and then crisp prosciutto in the oil.
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Next go the aromatics -- carrot, onion, celery, bay leaf.
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Then wine!
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After the wine is cooked down, you add broth, tomato paste (we love this packaging!), and rosemary -- and cook it down some more.
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In goes the milk.....
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and cream.
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A quick stir.
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Then it's oven bound, with the browned meatballs, which finish cooking here.
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Time to plate up!
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Layering the pasta sheet -- super fun.
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Made this last week and it was absolutely delicious! The meatballs were so tender and flavourful and the sauce really rustic .. fantastic.