RAGU

TASCA 114 GRIFFITH ST, COOLANGATTA

Tasca’s winter kitchen is full of warm, simmering pots serving up lush sauces and broths to keep the cold at bay. Owner Carlee Bufalino suggests the pappardelle ragu. It’s made from plump beef cheeks that simmer for more than 14 hours in a Yarra Valley pinot noir with orange lending a hint of citrus sweetness. The accompanying sauce comes from ripe cherry tomatoes married with herbs, onions, garlic – and a dash more of pinot – before being served over ribbon pasta and topped with grated peccorino and two types of basil. For less of a carb hit, Carlee suggests the acqua pazza, fleshy fish in a tasty broth, no doubt simmering in a pot nearby, served with kale, black olives, cherry tomatoes, capers and bread.