Add pasta, and cook, stirring constantly, until golden brown, 3 to 4 minutes.
Finely chopping the meats before cooking allows them to fully integrate into the sauce, releasing their flavor and blending right in with the texture of the ground meat..Finally, cook them in batches.
This allows each cut of cured meat to fully render, so they’ll brown properly, release their fat and seasonings into the fond, and nearly melt into the final sauce.Cooking the meats one after the other builds an incredible foundation of flavor in the pan before you finish off the sauce with aromatics, tomatoes, broth, and a generous splash of red wine for deglazing.A final flourish of creamy butter and red wine vinegar bring a luxurious silkiness and brightness to the sauce.
And, there’s no need to finish with extra salt — the cured meats provide just enough to properly season the ragu.So the next time there’s extra salami on your cutting board, don’t toss it.
Instead, turn it into tomorrow’s dinner.Los Angeles, California.
Knives,"Chefs were stepping from the backstage of the kitchen to center stage."
As a national magazine, F&W had the architecture in place to reliably vet emerging culinary talent.And so, later that year, the magazine launched America's Best New Chefs, an award that eventually became simply Best New Chefs.
Young chef Keller was in the first class of honorees.. "Anytime anyone gives you any kind of recognition, you have a responsibility to yourself, your team, and those who wrote about you," Keller says today."You have to live up to that reputation."