Me cook like Marc Vetri? Trust me, it’s easier than you think. Ok, not in all things, but you really need only one show stopper to justify bragging rights. Here’s mine…..
Venison Pear Ragu with thanks to Marc Vetri
3 Tbsp olive oil
1 lb venison sausage
2 cups red wine
1-2 cups water
4 parmigiano rinds
2 firm, ripe pears
1 lb fresh pasta
1/4 cup grated parmigiano cheese, for serving
Heat 2 Tbsp oil in large pot. Remove sausage from casing and brown for about 5 minutes. Add red wine and parmigiano rinds and cook til liquid is reduced by half. Add enough water to almost cover ingredients, turn heat to low, and simmer, covered about 2 hrs. At this point, you can leave it for a day or so, or proceed with the recipe. Peel and chop pears. Heat remaining Tbsp oil in skillet, and saute pears, seasoning with salt and pepper til they sweat, about 5 minutes. Add to ragu. Meanwhile, cook pasta al dente, drain, and dump it into the ragu to blend thoroughly. Remove rinds, serve topped with parmigiano cheese.