Sugo con Costolette di Manzo Recipe-Short Ribs-Confident in the Kitchen-Jean Miller

Sugo con Costolette di Manzo

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Sugo con Costolette (koh-stoh-LEHT-tah) di manzo is Italian for Sauce with Beef Ribs, a popular Sunday comfort food in Italy. Many people refer to it as simply Sunday Gravy. We like our sugo served over pasta or Goat Cheese Gnocchi. If there happen to be any leftovers, we gently reheat the sauce in a covered saucepan on the stove. Comfort food, indeed!

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Spaghetti Carbonara Recipe-Confident in the Kitchen-Jean Miller

Spaghetti Carbonara

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Authentic spaghetti carbonara is easy to make, but the ingredients and technique are pretty precise. Guanciale (GOO-on-cha-lay) and pancetta are close enough in nature to interchange because they are both cured in a smoke-free environment. Guanciale is salt-cured pork jowl or cheek, deriving its name from guancia, which is Italian for “cheek.” Its salt curing process traditionally includes curing the pork jowl or cheek with a variety of spices. Pancetta is pork belly cured with salt and pepper.

Continue reading “Spaghetti Carbonara”

Authentic spaghetti carbonara is easy to make, but the ingredients and technique are pretty precise. Guanciale (GOO-on-cha-lay) and pancetta are close enough in nature to interchange because they are both cured in a smoke-free environment. Guanciale is salt-cured pork jowl or cheek, deriving its name from guancia, which is Italian for “cheek.” Its salt curing process traditionally includes curing the pork jowl or cheek with a variety of spices. Pancetta is pork belly cured with salt and pepper.

Continue reading “Spaghetti Carbonara”