Marc Maulà’s Moussaka with Ragù Sauce
Marc Maulà’s Moussaka with Ragù Sauce
Ingredients
- 3 carrots, diced
- 2 onions, chopped
- 1 red bell pepper, seeded and diced
- 6 garlic cloves, chopped
- 1 1/2 lb (675 g) beef blade roast, cut into 3 pieces
- 1 1/2 lb (675 g) boneless pork shoulder, rind removed, cut into 3 pieces
- 1 cup (250 ml) dry white wine
- 6 tbsp (90 ml) olive oil
- 1 tbsp cumin seeds
- 1 tbsp dried Cretan or Sicilian oregano
- 1/2 tsp red pepper flakes or Aleppo pepper
- 2 bay leaves
- 2 cans (28 oz/796 ml each) diced plum tomatoes
- 1 bottle (680 ml) strained tomatoes
- 2 cups (500 ml) beef or chicken stock
- 1/4 cup (60 ml) tomato paste
- 3/4 cup (180 ml) olive oil
- 4 medium (or 3 large) eggplant, cut into long slices 1/2 inch (1 cm) thick
- 1/4 cup (55 g) butter
- 6 tbsp (60 g) unbleached all-purpose flour
- 2 cups (500 ml) milk
- 1 pinch ground nutmeg
- 4 cups (280 g) kefalotýri cheese, grated (see note)
- 4 large russet or Yukon Gold potatoes, peeled and cut into long slices 1/2 inch (1 cm) thick
- 2 tbsp (30 ml) olive oil
- 1/2 cup (35 g) fresh Parmesan or Pecorino cheese, grated
Instructions
- In a large bowl, combine the carrots, onions, bell pepper and garlic with the meat, wine, ¼ cup (60 ml) of the oil, the cumin, oregano, red pepper flakes and bay leaves. Cover and refrigerate for 8 hours or overnight.
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Remove the meat from the vegetable mixture and place on a plate. Season with salt and pepper.
- In a large Dutch oven over medium-high heat, brown half of the meat at a time in the remaining oil on each side. Set aside on a clean plate.
- In the same pot, soften the vegetable mixture for 5 minutes. Add the diced tomatoes, strained tomatoes, broth and tomato paste. Season with salt and pepper. Mix well. Return the meat to the pot. Bring to a boil. Cover and transfer to the oven. Bake for 3 hours 30 minutes or until the meat is tender.
- Remove the pot from the oven. Using a slotted spoon, remove the meat and place on a large plate. Using a fork, shred the meat, removing any excess fat, or chop the meat on a work surface using a knife. Set aside.
- Remove and compost the bay leaves. Using a potato masher, crush the vegetables in the pot.
- Return the meat to the pot and mix well. Adjust the seasoning. The sauce will keep for 5 days in an airtight container in the refrigerator or for 3 months in the freezer. You will need 6 cups (1.5 litres) of the ragù sauce for the moussaka.
Marc Maulà’s Moussaka with Ragù Sauce