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Jan 22, 2009 06:05 PM

suggestions to go with ragu (brasciole, meatballs, etc.)?

Making some of the Italian feast recipes from this month's Gourmet including this massively meat-y sauce with fettucine. I'm stumped for ideas for sides - caesar salad? We have to travel to bring this to our family's house so have to cook ahead.

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  1. I like sides for something that heavy to be plain, plain, plain. Meaning the salad would be simple greens and a vinaigrette. I've been seeing some great arugula at WF lately, that goes great with a rich ragu. Make the vinaigrette in the bottom of the bowl, plop the greens on top, then plastic wrap and go. When you arrive, toss at the very last minute.

    I'd make essentially the same thing for the veggie, a nice winter green -- lightly steamed and then tossed with olive oil, salt & pepper. Think chard, turnip greens, spinach, escarole... all perfectly friendly for last-minute reheating.

    1 Reply
    1. re: Mawrter

      agreed. Maybe some asparagus broiled with a touch of balsamic and lots of fresh pepper.

    2. I like the idea of the chard and escarole a lot. Simply sauteed with garlic, S&P and olive oil, the escarole would be particularly good.
      O r maybe some steamed romanesco?
      It's a little early yet for asparagus in my part of the world.

      1 Reply
      1. re: rabaja

        Yeah, I'd steer clear of asparagus. The chard and escarole would be good, as would be a nice spicy broccoli rabe.