‘A love letter to your future self': Make-ahead meals you'll be excited to eat
Put the oil in a stockpot and place it over medium heat. Once hot, throw in the onion and cook until soft and translucent. Add the guanciale and garlic and fry until fragrant and the guanciale is crisp. Add the meat in batches and brown thoroughly on all sides.
Add the tomato paste and cook until it has darkened and it looks like it is coming away from the edges of the pot, about 1 minute. Add the tomatoes along with 250ml (1 cup) of water, the herbs and the parmesan rind. Simmer uncovered for at least 3 hours, but 5 hours is best, giving it an occasional stir. You can add more water if it looks too thick or if you are concerned it has reduced too rapidly. Alternatively, if your sauce doesn't appear to have thickened, turn up the heat slightly and cook a little longer.
Remove from the heat and take out the bones. I find it easiest to fish the pork ribs out, pull the meat from the bones and chuck it back into the pot, stirring well. Using a couple of forks, shred all the meat in the sauce – you are looking for a ragu-style consistency. Season with a pinch of caster sugar, salt and pepper. I like to leave the parmesan rind in – it's like a love note to the meal about to be devoured. Serve with pasta.
Serves 12
This is an edited extract from Kitchen Keepers by Katrina Meynink. Photographs by Katrina Meynink. Published by Hardie Grant Books. RRP $40.
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29-04-2025
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‘A love letter to your future self': Make-ahead meals you'll be excited to eat
Put the oil in a stockpot and place it over medium heat. Once hot, throw in the onion and cook until soft and translucent. Add the guanciale and garlic and fry until fragrant and the guanciale is crisp. Add the meat in batches and brown thoroughly on all sides. Add the tomato paste and cook until it has darkened and it looks like it is coming away from the edges of the pot, about 1 minute. Add the tomatoes along with 250ml (1 cup) of water, the herbs and the parmesan rind. Simmer uncovered for at least 3 hours, but 5 hours is best, giving it an occasional stir. You can add more water if it looks too thick or if you are concerned it has reduced too rapidly. Alternatively, if your sauce doesn't appear to have thickened, turn up the heat slightly and cook a little longer. Remove from the heat and take out the bones. I find it easiest to fish the pork ribs out, pull the meat from the bones and chuck it back into the pot, stirring well. Using a couple of forks, shred all the meat in the sauce – you are looking for a ragu-style consistency. Season with a pinch of caster sugar, salt and pepper. I like to leave the parmesan rind in – it's like a love note to the meal about to be devoured. Serve with pasta. Serves 12 This is an edited extract from Kitchen Keepers by Katrina Meynink. Photographs by Katrina Meynink. Published by Hardie Grant Books. RRP $40.
The Age
29-04-2025
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‘A love letter to your future self': Make-ahead meals you'll be excited to eat
Put the oil in a stockpot and place it over medium heat. Once hot, throw in the onion and cook until soft and translucent. Add the guanciale and garlic and fry until fragrant and the guanciale is crisp. Add the meat in batches and brown thoroughly on all sides. Add the tomato paste and cook until it has darkened and it looks like it is coming away from the edges of the pot, about 1 minute. Add the tomatoes along with 250ml (1 cup) of water, the herbs and the parmesan rind. Simmer uncovered for at least 3 hours, but 5 hours is best, giving it an occasional stir. You can add more water if it looks too thick or if you are concerned it has reduced too rapidly. Alternatively, if your sauce doesn't appear to have thickened, turn up the heat slightly and cook a little longer. Remove from the heat and take out the bones. I find it easiest to fish the pork ribs out, pull the meat from the bones and chuck it back into the pot, stirring well. Using a couple of forks, shred all the meat in the sauce – you are looking for a ragu-style consistency. Season with a pinch of caster sugar, salt and pepper. I like to leave the parmesan rind in – it's like a love note to the meal about to be devoured. Serve with pasta. Serves 12 This is an edited extract from Kitchen Keepers by Katrina Meynink. Photographs by Katrina Meynink. Published by Hardie Grant Books. RRP $40.
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