Letter to Kevin

Dearest,

I wish I could be with you tonight to put the finishing touches on dinner, because food eaten with those we love is most savory. Since that cannot be, however, I leave you these instructions for getting cold short rib ragú and dried egg noodles into warm and supple shape.

First, fill the large pot on the stove about 2/3 with water. Add a couple teaspoons kosher salt and bring the water to a rapid boil over high heat.

Meanwhile transfer the ragú into the large glass bowl I left on the counter for you. Heat it in the microwave for two minutes to a minute and a half at a time until it is hot, stirring after each interval.

When the pasta water is boiling, pour in all the egg noodles and stir. When the water returns to a boil, begin timing. It shouldn’t take much more than five minutes to cook the pasta, but begin tasting after four minutes. When it is al dente, carefully scoop out about half a cup of the water, more or less is fine, using the small measuring cup, and set it aside. You will use it to thin the sauce, if needed. Using the colander, drain the rest of the pasta and return it to the pot.

By this time, the ragú should be hot. If it is thick, stir in a little pasta water, a tablespoon or so at a time, until it has a more flowing, but not runny, consistency. Be sure to taste it to see if it needs a little more salt or pepper. Pour the hot ragú over the pasta and toss gently.

If you want something green to go along with the meal, you can fix up a simple salad while the pasta is boiling. Toss the salad greens in the fridge with about a tablespoon of olive oil, a sprinkle of balsamic vinegar, which you will find in the very back of the bottom shelf of the cabinet to the right of the stove, a pinch or two of kosher salt and a few grinds of black pepper.

And that’s it. You asked for detailed instructions, and I feel clever couching the directions within this little love note. Perhaps it’s not a traditional declaration of the emotions of the heart, but I know how you can read between the lines.

With all my love,
R