FXcuisine's Rag� Finto

fx

Sun, 13 Mar 2016 16:26:43 GMT

Well this is quite an endorsement, thanks!

fx

Wed, 9 Mar 2016 05:47:36 GMT

Good idea James, ideally we should find a way to get the bacon taste without the fat, I wonder if after the night you left it in the fridge you would remove the fatty layers on top, how much of that bacon taste would be gone?

fx

Tue, 8 Mar 2016 13:03:02 GMT

I hope the FXcuisine recipes brought you success!

Alex

Fri, 5 Oct 2012 04:47:07 GMT

This was great! Made it today for my parents as my first try at fxcuisine recipes and they both liked it so much, they asked for �the name of the dish to request in the future! Thank you FX. Next up? The 7 hour version.

Dan T

Fri, 14 Sep 2012 21:29:58 GMT

This was absolutely delightful; by far the tastiest dish I"ve eaten in months (either at home or dining out).

James

Mon, 2 Jul 2012 22:33:54 GMT

I love this recipe, and have adapted it for myself. My tip, to make this even more decadent, is to infuse the cream with bacon. Fry some bacon, drain the fat, put it in a bowl of cream and leave it in the fridge overnight to infuse. When you"re ready, bring the cream/bacon combo to just below a simmer and then drain the cream out of the bacon, and pour it in your sauce! Delicious.

Dave

Wed, 19 Jan 2011 01:33:59 GMT

I just cooked that one, though my sausage was of rather low quality it was a great dish! Tasty, fast, easy and absolutely fun to make. In the end you get one of those lovely dishes you could have 5 days a week ;)

thanks for the recipe!

dave

jared white

Wed, 29 Sep 2010 16:51:41 GMT

i love food so just looking at this was heaven for me.

freist�tter

Thu, 16 Sep 2010 04:45:05 GMT

Made this tonight with some double tomato concentrate I scored at a cooking shop in the U.S. It"s somewhat scarce here in Canada . . . none of the major grocery chains seem to carry it. This was a bit daring for me. Over my lifetime, I"ve become conditioned to watery ragus that make pasta more tasteless as you near the end of your plate. This sauce was exactly as advertised . . . awesome . . . the gf and I Ioved it, and it only got better after the first bite. Not sure if chianti was the best choice of wine to accompany it, but it made for a memorable evening nonetheless. Danke sch�n, Herr fx!

fx

Sun, 15 Aug 2010 17:32:58 GMT

Caitlin this is very nice to hear, glad it worked so well! Look into the real Neapolitan rag� (in another article) for a more advanced recipe that burns as many calories preparing it than it brings eating it!

fx

Sun, 15 Aug 2010 16:07:19 GMT

Thanks Vlad, in fact almost all Italians only know their own local salumeria and the few pan-Italian ones like pancetta or coppa. But there are almost a thousand traditional seasoned/dried/cured meat specialties still made in Italy today, so don"t worry too much about what Italians would say about your Victoria-made sausage!

Vlad@StKilda

Sun, 15 Aug 2010 09:38:29 GMT

Cacciatora is what they sell here in Victoria as authentic Italian style sausage. I wonder what would Italians say? BTW I"ve revisited today again using Csabai, with similar results. Amazing recipe ... and I"ve found out that if you run your knife lengthwise deep into your sausage, stopping just before you cut trough the other side, the peel job turns out to be a breeze. Thanks again F. Hope you are well as I haven"t seen a word from you for ages. Vlad.

Caitlin

Fri, 9 Jul 2010 17:05:45 GMT

This is the most amazing meal I have ever made. I try not to make it too often because I"m afraid my boyfriend and I will become accusatomed to it.

Jamey

Thu, 20 Aug 2009 02:19:20 GMT

OMG... I love you! I am infamous amongst my friends for being a bad cook. It"s a reputation ill-deserved... I"m unpracticed, not utterly inept! I haven"t done any serious cooking in 2 years (due to good friends & a mother who like to cook). After stumbling upon your blog, I was hooked and have been voraciously devouring your articles. I saw this recipe and thought, "That seems so easy even *I* could do it."

Right now, I"m having a hard time keeping myself from eating the whole thing! I"m not afraid of cooking for someone anymore!

Thank you, Francois!

fx

Sun, 26 Apr 2009 19:06:45 GMT

Glad you liked it!

Rama

Sat, 25 Apr 2009 01:23:10 GMT

Very nice! great website with great recipes!!

fx

Thu, 23 Apr 2009 14:04:49 GMT

Absolutely!

Alex

Thu, 23 Apr 2009 13:50:30 GMT

Hi FX!
I would like to try your Ragu Finto with the Priest-stranglers. Do you think it would work?

fx

Sun, 18 Jan 2009 01:13:38 GMT

Jennifer, I am so sorry, I forgot to say that you should have used only maybe 4 anchovie fillets. How many did you use?

Glad the Moelleux worked fine!

Jennifer

Sat, 17 Jan 2009 20:32:24 GMT

This is a follow-up to the question I asked last week. I used your suggestion of anchovies and the results were.. strange. I had never eaten them before, but guessed that the saltiness would be similar to that of sausage. The final product looks just like your example, but it tastes unbearable fishy.. I really can"t get past that. The deviation is my fault, however, so thank you for the great recipe anyway!
On a better note, I tried making your Raspberry (or in my case, strawberry) Moelleux as well and they were superb! I could have eaten the ganache by itself!

fx

Tue, 13 Jan 2009 03:16:22 GMT

Vlad, what is Cacciatora?
Thanks for your kind words about the website!

fx

Tue, 13 Jan 2009 02:32:22 GMT

Jennifer, I actually made this recipe yesterday night using only anchovy fillets, worked great. Clearly not a porky ragu no more, but hey, if the recipes works fine who cares what we ought to call it?

Jennifer

Wed, 7 Jan 2009 20:54:31 GMT

I"ve been eyeing all of your ragu recipes, and this one in particular because it"s so luscious. I was wondering if there are any non-pork substitutions for the meat. I"ve seen turkey sausage in the supermarkets, but frankly the sight of it scares me. Is it possible to make this with beef instead? I"m not much of a meat eater, so I"m not too savvy when it comes to substitutions..

Vlad@StKilda

Fri, 2 Jan 2009 22:38:08 GMT

I"ve found that peeling Cacciatora is causing some serious pain. Any tricks? Love your work man, passion radiates from this website for years now - keep it up and all the best.

fx

Sun, 30 Nov 2008 13:18:11 GMT

Bonjour Philippe et content de savoir que ma recette a march� pour vous! La pancetta est un bien meilleur choix que le saucisson � deux balles du restoroute, aucun doute l�-dessus. Pour le vin cela n"a que peu d"importance car apr�s cuisson il ne reste que sucre, acidit� et glyc�rine d"apr�s Herv� This (en r�sumant un peu). Au plaisir!

Philippe

Sun, 30 Nov 2008 12:53:56 GMT

Cher FX,

J"ai finalement eu la chance d"essayer cette recette ... quel r�gal ! J"avoue, par exemple, que le saucisson que j"ai utilis� n"�tait pas de toute premi�re qualit� (c"�tait un saucisson industriel du supermarch� qui n"avais pas beaucoup de go�t), alors j"ai ajout� trois tranches de pancetta hach�s tr�s finement au d�but avec le saucisson et l"oignon, et le r�sultat �tait formidable !

Quel genre de vin utilisez-vous d"habitude pour cette recette? J"y ai ajout� un Valpolicella doux et velout� pour un go�t exceptionnel.

a+, et merci pour toutes ces merveilleuses recettes !

Philippe.

Joshua

Sun, 2 Nov 2008 18:17:53 GMT

Hello FX, I"ve been reading your site for about a year now and I really enjoy the "food porno" articles that you feature. I made this dish last night and it came out really good, I was surprised how simple it was. In my neck of the woods, it is really hard to find salami, so I used prosciutto (the Japanese call it raw ham) and it came out pretty well. As an aside, if this sauce were served with rigatoni in a casserole topped with cheap american style mozzarella it would be a dead ringer for a dish found at Sbarro"s in truck stops, food courts and college student unions in the North East USA!

Billigfl�ge

Tue, 14 Oct 2008 08:09:43 GMT

Great!!! This is exactly something for me! Thank you so much, I love your wonderful, mind opening recipes. I am looking forward to todays dinner.

Michigan

Sat, 16 Aug 2008 07:41:53 GMT

I just found your great site. For years I"ve made all kinds of pasta sauces but have never been satisfied with them. They are always too acid, or too sweet. And then I"ll have a great one in a restaurant and wonder how they did it. Now I know why--it"s all about COOKING the tomato paste first. I tried it last night using just paste in a small, heavy saucepan adding it one tablespoon at a time and then water and letting it cook until it changed color. I used just a splash of white wine and then let it simmer in a small pot with some fresh garlic for a few hours. It was the simplest of sauces and the best. Not acid or sweet. Great depth of flavor and hearty enough to use as a base for any pasta. Thanks!

fx

Tue, 12 Aug 2008 04:50:43 GMT

I would not need to be shanghaied into eating this with shrimps, seems like a perfect match. Good luck!

shanghaiedflip

Sun, 10 Aug 2008 14:26:11 GMT

FX Greetings from Shanghai! Really liked this recipe. First one I used from your site. I only used half the cream though don"t think I could handle a full dose.. Going to try this sauce with shrimp as a substitute for the sausage next. Let"s see how that goes..

fx

Thu, 17 Jul 2008 10:01:17 GMT

Herebus, thanks for trying this and I"m glad it worked for you! Unfortunately I am not such a keen olive eater, might pass on this sauce.

Herebus

Tue, 15 Jul 2008 04:18:45 GMT

This is my fourth recipe from FX, 100% success rate and gastronomical heaven.
For those who like measures, 2 x 140g tomato concentrate tubs work fine.
As a suggestion FX, in your wisdom a, hearty Sicilian pasta sauce with anchovies and black olives.

fx

Sat, 28 Jun 2008 09:04:04 GMT

Aptronym, thanks and I hope you get to try this during your time on this earth - or this hearth!

aptronym

Sun, 22 Jun 2008 22:50:18 GMT

This looks utterly divine....I must try it!

fx

Wed, 4 Jun 2008 16:03:33 GMT

Hamish, I"m glad the sauce worked fine for you! If you want to add anything to my sauce, I"d try cinnammon (really) or chilies or allspice.

hamish

Wed, 4 Jun 2008 11:29:10 GMT

I made this the other night and all i can say is wow! The cream really makes the sauce interesting. This is one of the first pasta sauces that i have made and it has inspired me to try out the 7 hour one when i get some time. i might ask if you wanted to add some other flavours to the dish what might you reccomend? perhaps some basil?

Jim

Sun, 25 May 2008 21:34:26 GMT

Hi there again fx. The specific object of my kitchen stuff lust is that iron pan you say came from Greuze. Beautiful. My stuff is vintage cast iron and very old stainless/ copper. Very good and functional stuff but lacking (severely)in aesthetics. Also, out here in the American wild west it"s quite a trudge to La Groceria but I"ll get there. Thanks for your response. No, really thanks for this very cool site. Every article I read I immediately want to cook. Jim

fx

Sun, 25 May 2008 13:10:12 GMT

Jim, thanks for visiting and please stop drooling and go to the grocery store to buy what"s needed to cook this at home. Quality cookware is a solid investment that will last you many years, look into it and you"ll see that financially in the long run it"s much cheaper than the crapware we all see so much of in shops.

Jim

Fri, 23 May 2008 21:34:32 GMT

Magnificent! photos. Enjoy the commentary too. With some of the others, I"m drooling all over my keyboard. Also consumed with lust for some of your kitchen paraphernalia. Thanks for fooling with my dietary restrictions. Jim

fx

Thu, 22 May 2008 15:49:41 GMT

David, good luck with your rag� finto and let me know how it went!

fx

Thu, 22 May 2008 15:46:21 GMT

Penny, thanks for coming out of the digital woodwork and try your first recipe! How did it go?

David

Wed, 21 May 2008 06:09:24 GMT

Wow, that looks fantastic fx. No waiting, I"m off out to get the ingredients now. Quite seriously, this very minute!

Penny

Tue, 20 May 2008 12:29:58 GMT

I have been reading fxcuisine for 6+ months now but haven"t made anything yet. But I have to say that I went and bought everything to make this(although I can"t find the fresh pasta! nor do I have a pasta machine) and I can"t wait to try it. I"ve had dreams about this pasta dish! Thank you so much for the fantastic pictures and narratives!

fx

Sun, 27 Apr 2008 15:29:39 GMT

Melissa, good luck when you try it and make sure you make enough, the shark repellant may not be strong enough to keep your guests out of the kitchen!

Melissa

Sun, 27 Apr 2008 14:59:49 GMT

This is definitely going to get made in my kitchen. and when I am buying the ingredients for it, I will make sure to get shark tranquilizers as well.

fx

Tue, 15 Apr 2008 05:48:55 GMT

Amy, thanks for coming out of the digital woodwork to say hello! I hope you"ll soon start cooking after the watching, it just compounds the fun.

fx

Tue, 15 Apr 2008 05:44:35 GMT

Simon, thanks for trying this. Indeed, the garlic goes either in the oil, out and on the trash, or is just mixed with the onion and left in the sauce. Is this sauce anything like the new national dish of England, butter chicken?

Amy

Mon, 14 Apr 2008 21:32:27 GMT

Hello FX! I"ve been reading your site for awhile now, but I"m so excited to make this sauce (I don"t think I can handle the 7 hour sauce just yet!) that I just had to comment. Just wanted to let you know how much I enjoy looking at your photos and reading your entries. Good stuff and funny too!

simon

Mon, 14 Apr 2008 16:50:03 GMT

FX I cooked this last night and it was great, but I have spotted your deliberate mistake.....When does the garlic go in? I put it at the end of the onion softening is that the right way to do it? It tasted so sweet I can"t wait to do it again.Thanks