Fettuccine With Roman Ragu Recipes

QUICK LAMB RAGù

Steps:

• Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
• Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
• Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
• Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
• Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

FETTUCCINE WITH QUICK RAGU

Steps:

• Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
• Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers.
• Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g
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FETTUCCINE WITH ROMAN RAGU

Steps:

• Heat oil in a dutch oven over medium heat. Add the onion, carrot, celery and cook, stirring with a wooden spoon, until the vegetables are soft, about 8 minutes. Add the beef and prosciutto and season with a bit of salt and pepper. Cook over high heat until meat is browned.
• Add wine and scrape any browned bits from the bottom of the pan. Cook until wine is almost all evaporated. Add the tomatoes with their juices and the beef broth. As soon as the tomatoes start to bubble, reduce heat to a gentle simmer, partially cover the pan, and cook, stirring every 30 minutes or so, for 1 1/2 hours. At the end of cooking the sauce should be a rich reddish color and a medium thick consistency. Taste and adjust seasoning to taste and turn off heat.
• Bring a large pot of water to a boil. Add the fettuccine and 1 tablespoon coarse salt. Cook until al dente. Drain and place pasta in a large bowl. Add half the sauce, 1 tablespoon butter, and a handful of parmesan. Toss until pasta and sauce are well combined. Stir in more sauce if needed. Serve immediately with remaining parmesan on the side.

FETTUCCINE WITH QUICK RAGU

Steps:

• Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
• Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers.
• Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g
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FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)

Steps:

• With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
• Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
• Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
• Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
• Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.

FETTUCCINE WITH NEAPOLITAN MEAT SAUCE (FETTUCCINE CON RAGU ALLA NAPOLETANA)

Steps:

• 1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
• 2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
• 3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
• 4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.