Chef TV. Just over one year old, the channel has amassed an impressive collection of recipes, Brazilian and international, on its website, where it's also possible to stream the channel's programming. (Click here to read more about Chef TV).
The recipe was created by Chef Fernando Gualtieri, one of Chef TV's program hosts. His show, called Risoto, Pasta & Sugo is devoted to Italian cuisine and its considerable influence on Brazilian cooking. In this recipe he makes a classic Italian meat-based tomato ragù using Brazil's carne de sol, a salted and partially dehydrated beef, in place of the fresh beef used in the classic ragù bolognese.
Carne de sol is uniquely Brazilian and gives this pasta sauce an unusual and wonderfully delicious flavor. Carne de sol is not easy to source outside Brazil, but an acceptable home-made carne de sol can be made anywhere, as long as one has a freezer. Instructions for making carne de sol at home can be found in this post from Flavors of Brazil, from February 2010.
RECIPE - Tomato and Sun-dried Beef Pasta Sauce (Molho de Tomate com Carne de Sol)
1/2 lb (200 gr) carne de sol
1 Tbsp chopped garlic
1 tsp extra-virgin olive oil
14 oz can crushed tomatoes
1 medium fresh tomato, peeled, seeded and cubed
1 cup light beef stock
1 green onion, green part only, chopped
fresh-grated Parmesan cheese (optional)
salt to taste
Starting a day before cooking, soak the carne de sol in cold water in the refrigerator, changing the water at least three times during the 24 hours. When ready to proceed, drain thorough and pat dry. Cut the beef into small cubes, then coarsely chop - do not grind or over-chop, the meat should have some substance.
Heat the olive oil in a medium sauce pan, then cook the garlic until it just begins to brown - do not let it burn. Add the chopped meat and brown thoroughly, adding a bit more oil if necessary. Add the canned and fresh tomatoes and the beef stock, bring to a boil, then reduce the heat and simmer the sauce until the beef is very tender and the sauce is thickened.
Add the chopped green onion to the sauce, and immediately remove the sauce from the heat. Let stand a minute or two, then serve over pasta of choice, topping with grated Parmesan if desired.