For the uninitiated, cacciatore (pronounced catch-chee-ah-tor-ay) refers to a “hunter-style” method of cooking in which the meat, vegetables and herbs slowly simmer in a single pot. This recipe stays true to the Northern Italian tradition of using white wine, but adds passata, because, well, why not? Buon appetito!
500g skinless, boneless chicken thighs
3 garlic cloves, minced
1 1/2 tsp salt
1 tsp freshly ground black pepper
1 tsp minced fresh rosemary (from about 2 sprigs)
3-4 tbsp olive oil
250g chestnut mushrooms, stems removed, cut into 1-inch pieces
4oz smoked pancetta, cut into 1-inch cubes
2 large onions, roughly chopped
250ml dry white wine
1 chicken stock cube
Chopped flat-leaf parsley, for garnish
In a small bowl, combine garlic, salt, black pepper, rosemary, and 2 tbsp of the oil; stir to make a paste; rub evenly over chicken pieces. Cover and chill for 2 hours.
Heat remaining oil in a heavy cast iron pot over high heat. Working in batches, cook chicken pieces in a single layer, turning to brown all sides. Transfer chicken to a plate.
Add mushrooms, pancetta and onions to the pot. Cook, stirring occasionally, until onions are golden brown and pancetta is rendered, about 8 minutes.
Add the wine and stir to loosen browned bits from the bottom of pot. Add the stock cube and passata and bring to a boil. Return chicken pieces to pot, reduce heat to medium heat, partially cover, and cook for 10 minutes. Then uncover pot, reduce heat to medium, and cook 15-20 minutes more (depending on the size of the chicken pieces. Sprinkle with parsley and serve.
Slow cooked tender beef that pulls apart in a delicious herby, winey, rich tomato sauce intertwines with buttery cheesy pasta for a proper comfort meal that’s packed with flavour. This recipe makes a huge amount and if you do have any leftovers, they taste even better the next day!
1 ¾ pounds beef shin, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups red wine
2 400g can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
½ cup freshly grated Parmigiano-Reggiano
Season beef with salt and pepper to taste. Place a heavy cast iron pan over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
Add the wine and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices. Bring contents of pot to a simmer. Place in an oven preheated to 140C, covered, or on the stove over the lowest heat for 2 to 3 hours.
Using two forks, shred the meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
Place a large pot of lightly salted water over high heat to bring to a boil. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste then drain well. Return pasta to pot and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of rosemary, and a spoonful of cheese.