Tag me on instagram! @frankprisinzano Music by: David Neves (@davidnevesmusic) & Everyday Magic Sound (@everydaymagicsound) Composed by: David Neves Video/Edit: Griffin Meyer (@imgriff)
Cooked this up for my family today. They always beg me to make the ragu I learned from you! Been following you since the early insta days, you taught me some of the most important fundamentals/ philosophy in my early 20’s. I just CZcamsd Naples Ragu out of curiosity though, didn’t know you had this gem here
My great-grandfather immigrated from Ischia. He would make a neopolitan ragu but then remove the meat once it was done and add octopus and squid to the sauce for a few more hours until really tender. That's what he would serve over pasta. Have you ever heard of that?? I can't find ant specific recipes anywhere. My favorite part was finding small bits of super tender beef in with the squid and octopus! I really want to learn how to make it.
Love this recipe. Do you ever drain out any of the fat from the braised meat? I know it is flavor, but I imagine you get diminishing returns if you have too much sitting on top...
Cool it off really well then place it in containers such as deli's quarts and leave almost no air, when closing the top make sure you let the air escape, then you can refrigerate them for up to 3 weeks or freeze them up to one year.
You aren’t braising you are only roasting and giving color. There is no time. When nicely browned it’s ready. There is no time in cooking. Too many variables. Forget time.instead ask what am I looking for to know it’s ready. Which I alway discuss. Watch again.listen closely. Take notes. When the meat is at your desired tenderness it’s ready
i'll probably be yelled at by frank for this, but i skim off the excess fat from the top of the pot; I usually do this with shortribs, so lots of excess on the fat side and it usually separates from the batch for me
Cooked this up for my family today. They always beg me to make the ragu I learned from you! Been following you since the early insta days, you taught me some of the most important fundamentals/ philosophy in my early 20’s. I just CZcamsd Naples Ragu out of curiosity though, didn’t know you had this gem here
The first time I did this it was SUCH an achievement. Brilliant family dish. And a complete all-day event. I’m starving now!
Best Ragu recipe on CZcams.
By far tbe best ,most informative , most interesting cooking vids on CZcams..Incredible..Frank's a BEAST!
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Frigging amazing!! Wow!!
real deal
Daaaaaaaaaaaaaaaaaaaaaaaamn!
My great-grandfather immigrated from Ischia. He would make a neopolitan ragu but then remove the meat once it was done and add octopus and squid to the sauce for a few more hours until really tender. That's what he would serve over pasta. Have you ever heard of that?? I can't find ant specific recipes anywhere. My favorite part was finding small bits of super tender beef in with the squid and octopus! I really want to learn how to make it.
Never heard of mixing meat and fish No
Love your show. Especially when you eat the final product at the end.
This looks incredible. Ate it at Frank's and it was amazing!!
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That kitchen is amazing!
that's a great class
Everyone needs a frank in their family. I just want to be invited for dinner 1 day 🔥🔥🔥
Amazing!
Love this recipe. Do you ever drain out any of the fat from the braised meat? I know it is flavor, but I imagine you get diminishing returns if you have too much sitting on top...
Legendary ragu!
Love it!! Would dried bay leaves work?
Can I do brown butter method for chuck roast instead of braising- update my meat was very tough…. I f*** up 😅
Hey Boss, can we add wine to this?
I know what I’ll be doing on Sunday. How and how long do you store it for after cooking a big batch?
Cool it off really well then place it in containers such as deli's quarts and leave almost no air, when closing the top make sure you let the air escape, then you can refrigerate them for up to 3 weeks or freeze them up to one year.
Correct
@@vitopolosa2828 thank you.
So the rigatoni al ragu at Frank just has the meatballs and sausage in it, or all the other meats too?
Just meatballs and sausage
How long to braise all of the meat on 475 before adding it to the sauce? And after the meat is added to sauce needs to reduce on low boil for 5 hours?
You aren’t braising you are only roasting and giving color. There is no time. When nicely browned it’s ready. There is no time in cooking. Too many variables. Forget time.instead ask what am I looking for to know it’s ready. Which I alway discuss. Watch again.listen closely. Take notes. When the meat is at your desired tenderness it’s ready
Would it be ok to use an emmersion blender when blending the sofrito into the passata?
Good luck with that boss too slow the blades will take forever and the purée will be too coarse. You got a food processor? Or a food mill?
Do you take the bones out / shred any of the meat? The ribs looked pretty whole in there
Everything whole boss. Let the braise do the work
I leave it all
Does Pecorino Romano work if I don’t have any Parmigiano-Reggiano?
Yes with Ragu yes
i'll probably be yelled at by frank for this, but i skim off the excess fat from the top of the pot; I usually do this with shortribs, so lots of excess on the fat side and it usually separates from the batch for me
Sup Frank. Ragu 😁
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Hi Frank how are you?
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@@RealFrank missing your IGTV from Amalfi coast!
#pastaking
Little different from that jar Ragu lol
Was I the only one worried he would cook the doggie in the ragu?