The Big Sunday Pasta
Beef ragu, and a pot the size of a truck tire.
A beef shoulder, browned hard and cooked low until it falls apart into the gravy. It feeds the whole shop, and there's a standing argument about who gets the last plate. Sal loses. Sal always loses.
How Rosa does it
Season the beef all over with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat and brown the beef well on every side. Move it to a slow cooker.
Turn the heat down, add the garlic to the same pan and cook it gently until soft and just golden, about 2 minutes. Scrape it and the pan juices over the beef, then pour in the gravy.
Cook on high for 3 to 4 hours, until the beef is falling-apart tender. No slow cooker? Use a covered heavy pot on the stove's lowest heat for about the same time, stirring now and then.
Shred the beef with two forks right in the sauce. Taste for salt and pepper and keep it warm.
Cook the linguine in a big pot of well-salted boiling water until al dente, 10 to 12 minutes. Save a cup of the pasta water, then drain.
Toss the linguine with the beef ragu, loosening it with a splash of pasta water if it looks dry. Finish with Parmesan and torn basil.
“Brown the meat until you think it's too dark. Then give it one more minute.”
“I had my hand on that plate first. Nobody in this family listens.”