Winter Ragout over Pappardelle
Ragout, derived from the French word “ragoûter,” meaning “to stimulate the appetite” describes a rich, hearty stew with any combination of meat or vegetables. Simmered for a long period of time to develop flavor, it is similar to the Italian ragu, which is a thick meat sauce typically made with pancetta and milk or cream.
Simmering your ragout over higher heat for less time will keep flavors bright, while simmering for longer over lower heat will develop a deeper, more concentrated taste. You can’t go wrong either way!
Recipe by: Chef Elana
Total time: 40-50 minutes
10 ounces ground beef and pork
1 stalk celery
1 yellow onion
1 clove garlic
1 small can whole tomatoes
1 tablespoon tomato paste
2 tablespoons red wine
1 bay leaf
12 ounces pappardelle
¼ cup grated pecorino cheese
1 tablespoon olive oil
1. Brown Beef and Pork
Bring a large pot of water to a boil over high heat. Pat beef and pork dry with paper towel. Heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add beef and pork, breaking up with the back of a spoon. Cook until meat loses its color, 3-5 minutes. Remove from pan and set aside.
2. Prepare Ingredients
While meat browns, rinse celery and cut into ¼-inch dice. Peel onion and cut into small dice. Peel carrot and cut into ¼- inch dice. Smash garlic using the flat side of a knife. Drain tomatoes, discarding liquid. Add to a medium bowl and crush by hand.
3. Cook Vegetables
Add celery, onion, carrot, and garlic to pan from meat over medium heat and cook until onion is soft and translucent, about 5 minutes. Return beef and pork to pan and stir to combine.
4. Simmer Ragout
Add tomato paste to pan with vegetables and cook until brick red, about 3 minutes. Add red wine and cook until reduced by half, about 2 minutes. Add bay leaf and tomatoes and stir to combine. Simmer over medium heat until sauce is thickened, at least 10 minutes, up to 45 minutes; if simmering for more than 20 minutes, reduce heat to medium low.
5. Cook Pappardelle
While ragout simmers, add pappardelle and a generous pinch salt to pot of boiling water. Cook until al dente, 3-4 minutes. Drain and set aside.
6. Plate Ragout
Taste ragout and add salt and pepper as needed. Discard bay leaf. Add pappardelle to pan and stir to coat and warm through, about 2 minutes. Divide pappardelle and ragout evenly between 2 bowls, garnish with grated pecorino, and serve.
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