{"id":95477,"date":"2017-11-21T21:43:00","date_gmt":"2017-11-21T21:43:00","guid":{"rendered":""},"modified":"2023-01-06T21:40:14","modified_gmt":"2023-01-06T21:40:14","slug":"ox-heart-ragu-with-tagliatelle","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/21\/ox-heart-ragu-with-tagliatelle\/","title":{"rendered":"Ox Heart Ragu with tagliatelle"},"content":{"rendered":"
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Okay lets dive in here, offal is a dirty word. Most people\u2019s reaction to that I was cooking heart for our consumption that evening, looked at me like I was a little bit crazy (okay well I am a little..) and if I was actually serious… Or at least judging by my instagram feed it was! I hadn\u2019t told B what I was making for dinner and when he came home from work, and lifted the pan lid he said it smelt very tasty\u2026 I almost served it under the guise of some sort of fancy game ragu but I chickened out upon serving and sweetly asked if he had eaten offal before\u2026. Sadly B\u2019s opinion wasn\u2019t very high of offal and once I admitted the ragu was actually made of ox heart it was plainly obvious I was swiftly realising I was not onto a winning dish!<\/div>\n
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The idea to actually cook heart came about when me and my friend C went to a particular supermarket a bit further away and we both spotted it, then the price – \u00a31.04 for 354g \u2013 a bit of a bargain and curiosity got the better of the cat, so to speak and it promptly took a ride in the trolley! I do try and keep our food budget down, what with everything else going up apart from our salaries and thought it was certainly worth a try at the price..<\/div>\n
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Now I must admit, whilst it was definitely edible and the sauce was actually gorgeously deep and delicious, the heart texture is an acquired taste. Very slightly chewy but I didn\u2019t think it was anything worse than a slightly well done steak (which should be a criminal offence anyway!) and I managed to eat all of mine. B however picked all the bits of heart meat out and pushed them onto my plate. However there was a portion leftover going spare and I tubbed it for my dad, who apart from commenting it was a tiny bit salty for him was otherwise very tasty. You win some..you lose some..<\/div>\n
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Unfortunately I seem to have mislaid the most likely used envelope I had scribbled the recipe on \u2013 but it was approximately this – <\/div>\n
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Ingredients:<\/div>\n
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354g Diced ox heart<\/div>\n
400g tin Chopped Tomatoes<\/div>\n
2 tbsp red wine vinegar<\/div>\n
2 medium carrots, diced<\/div>\n
2 sticks celery, finely chopped<\/div>\n
1 large red Onion, finely chopped<\/div>\n
2 tbsp plain flour <\/div>\n
S&P<\/div>\n
1 tbsp cooking oil<\/div>\n
1 rich beef stock pot, made up with a pint of hot water<\/div>\n
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Season the flour with salt and pepper, toss the ox heart pieces until lightly coated. Meanwhile heat a large deep saut\u00e9 pan with the oil.<\/div>\n
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When hot, fry the ox heart until lightly browned, remove from the pan and add the onion, carrot and celery adding a little more oil if needed. Fry until lightly coloured, stir in the vinegar and allow it to evaporate a little, stir back through the ox heart pieces, the prepared stock and tomatoes, bring to the boil and then cover, allow to simmer away on a low heat for 2 hours with the occasional stir.<\/p>\n

The sauce should thicken during cooking – season with salt and pepper if desired. <\/p><\/div>\n

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Serve with freshly cooked Tagliatelle – allow about 75g per adult. Grate a little parmesan over to garnish if you have some in too!<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Okay lets dive in here, offal is a dirty word. Most people\u2019s reaction to that I was cooking heart for our consumption that evening, looked at me like I was a little bit crazy (okay well I am a little..) and if I was actually serious… Or at least judging by my instagram feed it […]<\/p>\n","protected":false},"author":2,"featured_media":95478,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95477"}],"collection":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/comments?post=95477"}],"version-history":[{"count":0,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95477\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media\/95478"}],"wp:attachment":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media?parent=95477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/categories?post=95477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/tags?post=95477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}