Watchman’s Supper: Hearty Beef & Pork Ragù
The watch comes in long after sunset in Raventhorne. Cold stone walls, wet cloaks, and twelve hours staring into dark forests will hollow a person out. When they finally reach the tavern door, they don’t want bread and chatter.
They want something that sticks to the ribs. Watchman’s Supper is exactly that—a slow-simmered ragù served over wide ribbons of pasta. It’s rich, heavy, and built for people who’ve earned their hunger. It’s the kind of meal that quiets a table once the plates arrive.
Watchman's Supper
A meaty ragù sauce with pappardelle noodles.
Ingredients
- 1 lb stewing beef, cut into medium pieces
- 1 lb bone-in pork ribs, trimmed
- 1 cup chopped onion
- ¼ cup olive oil
- 3 cloves garlic
- ½ cup dry red wine
- 6 oz tomato paste
- 1 ½ cups warm water
- 8 cups San Marzano tomotes, puréed
- 3 basil leaves, fresh
- 1 tbsp oregano, fresh (or 1 tsp dried)
- 1 lb pappardelle noodles, cooked al dente
Instructions
- Warm the olive oil in a heavy pot over medium-high heat.
- Brown the beef on all sides until deeply seared. Remove and set aside.
- Add the pork ribs and sear until well browned. Remove and set aside with the beef.
- Reduce heat to medium. Add the onion and garlic, cooking until soft and fragrant.
- Pour in the red wine, scraping the bottom of the pot to release the fond. Stir in the tomato paste and cook briefly to deepen the flavor.
- Add the puréed tomatoes and warm water. Stir in basil and oregano.*
- Cover slightly askew and simmer for about 30 minutes to allow the sauce to develop.
- Return the beef and ribs to the pot along with any accumulated juices.
- Simmer gently for about 2 hours, stirring occasionally, until the meat is tender and the sauce is rich and thick. Add additional warm water if needed.
- Serve over pappardelle and finish with grated cheese and torn herbs.
Notes
The ribs can be served whole... or quietly claimed before the plates reach the table.
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