Page 28 - foodservice magazine August 2019

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RECIPE
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TEOFILO NOBREGA’S OSSO BUCCO RAGU
BARTOLO, SYDNEY – SERVES 10
Jared Merlino has opened some of Sydney's best bars including, Kittyhawk, Lobo Plantation, and cocktail-slash-pasta bar Big Poppa's. For his first solo venture, Merlino glided towards food, opening Bartolo in November 2018 in the former sight of Bill Granger's Bills in Surry Hills. Head chef Teofilo Nobrega (former head chef at Fratelli Paradiso) crafted a menu inspired by the food he and Merlino grew up eating in their Italian households – the food of their grandmothers. In July 2019, Merlino steered the ship in a new direction, bringing drinks back into focus, while keeping the homely food on the menu. Bartolo is known for hearty meals like this osso bucco ragu.
OSSO BUCCO RAGU
2 kg osso bucco (veal shanks)
2 onions, finely diced
1 large carrot, finely diced
2 sticks celery, finely diced
1 bunch sage
1/2 bunch thyme
2 bay leaves
4 cloves of garlic, minced
200 ml olive oil
100 g tomato paste
500 ml good-quality dry red wine
1 kg Italian crushed tomatoes
1 kg fresh casarecce pasta
Salt and pepper
Corn flour
Grana Padano Parmesan to serve
Gremolata (chopped parsley and lemon zest) to serve (optional)