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Love-Making in the Kitchen with Sasha Grey

Do it like Sasha

Last week, we asked  Sasha Grey to be our Valentine and in return she cooked us one of the meanest beef ragus we’ve seen in a minute! Whatsmore, the recipe was her own creation and lucky for us she’s giving up the goods. Sasha’s recipe and a few important tip-offs below.

First things first, always start cooking with a positive attitude and a lot of love! It pays off to see people enjoy something you cook—whether it’s a small group or a large one! For the pasta, my favorite brands De Cecco and Pastificio G. Di Martino, and these both easy to find in any grocery store in America. Never trust cooking times on packages 100% (every pasta and pasta brand, cooks at a different time) but do mind them. I never really have accurate recipe times or a way to cook. Always remember to smell your food, and taste along the way. Ragu is often better the day after it’s cooked, but can also be enjoyed right away.

Sasha Grey’s Love Beef Ragu

Ingredients:
For the ragu:
1 lb of ground beef, pork, or veal
(you can also combine veal, pork, beef, and pork)
2 medium sweet or red onions
Whole carrots
Celery
8 roma tomatoes
Whole cloves
Sugar
Bottle of red wine
Either rigatoni, pappardelle, or tagliatelle pasta
And a LOT of LOVE

Directions:
1. Take several celery stalks and whole carrots, and your onions. Clean, peel, and chop up in a food processor
2. Pour extra virgin olive oil into a large pot on the stove. Add vegetables to the pot, sauté until translucent
3. Add your preferred meat and sauté until brown
4. As this is happening, boil a pot of water. Once boiling for a few minutes, add tomatoes so the skin pops
5. Peel tomatoes, take out the seeds if you wish, dice, and set aside
6. Once your meat is ready, pour some red wine to cover the ingredients. You should still see quite a lot of olive oil before doing this
7. Add a few whole cloves but don’t go overboard!
8. Add a dash of sugar and you can also add a beef bouillon cube if desired.
9. You will let the wine cook down and absorb into the vegetables or meat. You repeat this a few times.
10. Now add your tomatoes and water to cover the ingredients, and then some
11. Simmer on low until the water is gone. Your ragu should be ready!
12. Cook your pasta in a pot of boiling water. Pasta is best cooked al dente—you can Google that if you’re not sure what it means!
13. Serve with a bit of parmesan or pecorino freshly grated on top.

Photography by James Gooding
Hair by Candice Birns
Makeup by Sarah Uslan of Jed Root

Who do you wanna show a little love to in the kitchen? Tag them below! 😉
E-mail me, pippa@sousstyle.com