Vietnamese Rice Noodle Bun Salad with Beef

Tagliatelle con Ragu Bolognese

Yield: 4 servings

Ingredients
1 fl. oz Extra virgin olive oil
1 oz. Butter, unsalted
1 oz. Onion, small dice
1 each Carrot, small dice
1 rib Celery, small dice
4 oz. Ground beef
4 oz. Ground veal
4 oz. ground pork
1 oz. Prosciutto, finely chopped
2 fl. oz. White wine
1 oz. Tomato paste
8 fl. oz. Veal stock
1 sprig Parsley
1 sprig Sage
1 sprig Thyme
Dash Nutmeg ground
Salt, to taste
pepper, to taste
2 fl. oz. Heavy cream
1 lb. Tagliattelle

Preparation

1. In a pre-heated saucepan, combine the olive oil and butter.
2. Add onions, carrots, celery. cook about 10 mins.
3. Add the ground meats and prosciutto, cook until meat are lightly browned
4. Combine the wine and tomato paste then add into saucepan, simmer for 3-4 mins.
5. Add veal stock, parsley, sage, thyme, nutmeg, salt, pepper and bring it to a low simmer, approximately 1 1/2 hours
6. Remove from heat add the heavy cream.
7. Cook the pasta until al dente, reserve 4 fluid oz. of the cooking liquid.
8. Toss pasta with the sauce, adding some of the liquid if necessary.

Recipe originated Emilia-Romagna, Italy

Stewed Korean Short Ribs (Kalbi Chim)

Yield: 4 servings

Ingredients
2lbs. Beef short ribs, bones in
2tbsp. Granulated sugar
1tbsp. Sesame oil
Canola oil (as needed)
6oz. Onion, small diced
3 cloves Garlic, minced
5 Scallions, chopped
1 Pear, firm, diced
1oz. Dried shiitake mushrooms
4fl.oz Soy sauce
8oz. Carrots, peeled, bias cut 1"thick
Water, as needed
1tsp. Sesame seeds
1/4 tsp. Black pepper
1tsp. Sesame oil

Preparation

1. Combine the short ribs, sugar, and sesame oil in a large bowl, let stand for 10 mins.
2. Heat the canola oil in a large rondeau. Brown the short ribs and then add the onions, garlic, scallions, pear, shiitake mushrooms, soy sauce, carrots and enough water to completely cover the short ribs.
3. Bring to a boil, reduce the heat and cover. Simmer for 1 hour.
4. Uncover the pan and continue to cook for another 30 mins. to reduce the liquid, add water as needed.
5. Finish with sesame seeds, black pepper and sesame oil.