Orecchiette With Pork Ragù Recipes

ORECCHIETTE AL RAGU DI BRACIOLE (PASTA WITH BEEF RAGU AND BRACIOLE)

Steps:

• Pound the beef cutlets 1/4-inch thin. Add the cheese, parsley and garlic to a small bowl and toss. Divide evenly over each cutlet. Roll up each cutlet and tie with butcher's twine to secure and to make a roll. Sprinkle each roll with salt and pepper.
• Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the beef rolls and the cubed beef and brown on all sides. Remove to a plate once browned. Add a touch more olive oil to the pan and add the carrots and onions and saute until tender. Add the wine and simmer for a minute or so, and then scrape up the browned bits on the bottom of the pan. Stir in the passata and bay leaves. Bring to a simmer, add the beef back into the pot and cover with a lid. Cook on low until thick and the meat begins to fall apart, flipping the rolls occasionally, 2 1/2 to 3 hours. (If too dry, add a half cup of water; if too loose, remove the lid to finish thickening).
• Bring a large pot of salted water to a boil. Add the orecchiette, cook until al dente and drain.
• Remove the bay leaves and discard from the sauce. Carefully remove the braciole to a cutting board and cut off the butcher's twine. Slice the beef rolls into rounds. Add the pasta to the sauce and toss all together. Serve on a large platter and top with the braciole rounds and sprinkle with lots of pecorino cheese.

BAKED ORECCHIETTE WITH PORK SUGO

Steps:

• Season the pork with salt and pepper.
• In a large enameled cast-iron casserole, heat the olive oil until shimmering.
• Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
• Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
• Add the tomatoes and their juices and bring to a simmer.
• Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
• Add the stock and bring to a boil.
• Cover and simmer over low heat until the pork is very tender, about 2 hours.
• Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
• Pulse just until the pork is shredded.
• Scrape the shredded pork and vegetables back into the casserole.
• Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
• Preheat the oven to 375°F.
• In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
• Add the orecchiette to the casserole and toss with the pork sauce.
• Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
• Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
• Let the baked pasta stand for 10 minutes before serving.
• *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
• **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.

ORECCHIETTE WITH RABBIT RAGù

Steps:

• Pat rabbit dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch. Transfer to a platter, reserving fat in skillet.
• Add remaining 3 tablespoons oil to fat in skillet and heat until hot but not smoking, then sauté onion, carrot, celery, garlic, bay leaves, rosemary, and 1/4 teaspoon salt, stirring occasionally, until vegetables are golden brown, 8 to 10 minutes.
• Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes. Stir in tomatoes, broth, and 1/2 teaspoon salt and bring to a boil. Return rabbit along with any juices accumulated on platter to skillet and nestle rabbit into sauce. Cover skillet and simmer, stirring and turning rabbit over occasionally, until both saddle pieces are tender, about 15 minutes. Transfer saddle pieces to a plate, then continue to simmer leg pieces 10 minutes more.
• Remove from heat and transfer remaining rabbit pieces to plate. When cool enough to handle, remove meat from bones, discarding bones and gristle, and shred. Return meat along with any juices to sauce in skillet, then add remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and bring sauce to a boil. Discard bay leaves.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander.
• Transfer pasta to a large serving dish and top with sauce, stirring to combine.

ORECCHIETTE WITH PORK RAGù

Steps:

• 1 Prepare ragù and dough. Have ready 2 large baking sheets dusted with flour. Cut the dough into 1/2-inch pieces. Hold a small knife with a dull blade and rounded tip with your index finger pressed against the blade of the knife. Flatten each piece of dough with the tip of the knife, pressing and dragging it slightly so that the dough forms a disk. Invert each disk over the tip of your thumb creating a dome shape. 2 Spread the pieces on the prepared pans. Repeat with the remaining dough. (If you are not using the orecchiette within 1 hour, place the pans in the freezer. When the pieces are firm, scoop them into a plastic bag and seal tightly. Do not thaw before cooking.) 3 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the pasta to the ragù. Add the cheese and stir well, adding some of the reserved cooking water, if the sauce seems too thick. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ORECCHIETTE WITH SPICED DUCK RAGù

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle duck with salt and pepper. Add duck to pot and sauté until brown, about 3 minutes per side. Transfer duck to plate. Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; sauté 3 minutes. Return duck to pot. Add tomatoes; bring to boil. Reduce heat to medium-low, cover, and simmer until duck is tender, about 1 hour. Remove cinnamon stick. Transfer duck to work surface. Cut all meat from bones; cut meat into strips. Return meat to pot. Season duck ragù to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
• Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add duck ragù, arugula, and Parmesan; toss to blend. Divide pasta among small bowls. Sprinkle with feta cheese.