PAPPARDELLE WITH VEAL AND PORK RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
- 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
- 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.
PAPPARDELLE WITH MUSHROOM RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
- Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
- When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 927 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 15 grams, Sugar 10 grams
PAPPARDELLE WITH VEAL AND MUSHROOM RAGU RECIPE - (5/5)
Provided by á-2053
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over moderate heat. Add the salt pork, onion, carrot and celery. Cook, stirring occasionally, until the vegetables are soft and starting to brown, about 8 minutes. Increase the heat to moderately high. Add the veal and cook until brown on all sides, about 5 minutes. Add the wine and cook until almost evaporated. Add the chicken stock and tomatoes with their juice, 1 tsp. salt, 1/4 tsp. pepper, and the dried sage, if using. Reduce the heat to low. Simmer the ragu , partially covered, until the veal is very tender, about 1 1/2 hours. In a large frying pan, melt the butter over moderately high heat. Add the mushrooms, the remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring occasionally until brown, about 5 minutes. Add the lemon juice. Stir the fresh sage, if using, the mushrooms, the parsley into the ragu. Cook the pappardelle in boiling, salted water until just done, about 12 minutes. Drain and return the pasta to the pan. Add the veal ragu and toss, serve with parmesan.
PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù
Provided by Maggie Ruggiero
Categories Chicken Mushroom Pasta Tomato Quick & Easy Father's Day Dinner Fall Family Reunion Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse mushrooms and garlic in a food processor until finely chopped.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
- Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
- Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
- Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.
VEAL AND OLIVE RAGù WITH PAPPARDELLE
Make and share this Veal and Olive Ragù With Pappardelle recipe from Food.com.
Provided by Redsie
Categories Veal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
- While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.
- Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel.
- Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.
Nutrition Facts : Calories 568.4, Fat 18.9, SaturatedFat 5.7, Cholesterol 98.2, Sodium 658.1, Carbohydrate 61.5, Fiber 3.9, Sugar 3.8, Protein 33.2
PAPPARDELLE WITH BEEF AND MUSHROOM RAGU
Make and share this Pappardelle With Beef and Mushroom Ragu recipe from Food.com.
Provided by jlw19803
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
- Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
- Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
- Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
- Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.
Nutrition Facts : Calories 803, Fat 32.5, SaturatedFat 11.4, Cholesterol 89.2, Sodium 497.9, Carbohydrate 85.5, Fiber 7.6, Sugar 8.4, Protein 44.4
More about "pappardelle with veal and mushroom ragu recipe 55"
PAPPARDELLE WITH VEAL RAGù RECIPE - GRACE PARISI | FOOD
From foodandwine.com
5/5 Total Time 2 hrs 45 minsServings 8
- Season the veal with salt and pepper and dust with flour, tapping off the excess. In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil. Add the veal and cook over moderately high heat until browned all over, about 12 minutes. Transfer the veal to a plate.
- Add the remaining 1/4 cup of oil to the casserole. Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes. Add the wine and boil until reduced to 1/3 cup, 5 minutes. Add the tomatoes and cook over moderately high heat for 5 minutes. Add the stock and rosemary and bring to a boil. Add the veal, cover partially and cook over low heat until very tender, 2 hours.
- Remove the meat and shred it. Boil the sauce until slightly reduced, about 10 minutes. Stir in the meat.
- In a large pot of boiling salted water, cook the pappardelle until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Serve with cheese at the table.
VEAL AND OLIVE RAGU WITH PAPPARDELLE | RACHAEL RAY IN SEASON
From rachaelraymag.com
PAPPARDELLE AL RAGU WITH MUSHROOMS - YOUTUBE
From youtube.com
MUSHROOM RAGU PAPPARDELLE: A MOUTH-WATERING VEGETARIAN DISH
From thesouthafrican.com
FOOD YOU CAN EAT: PAPPARDELLE WITH A VEAL RAGù – DEADSPLINTER
From deadsplinter.com
PAPPARDELLE AI FUNGUI (PAPPARDELLE WITH MUSHROOM RAGù)
From thepurposefulnest.com
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU
From familystylefood.com
PAPPARDELLE WITH MUSHROOM RAGOUT - ZUCKER&JAGDWURST
From zuckerjagdwurst.com
PAPPARDELLE WITH VEAL AND PORK RAGU – RECIPES NETWORK
From recipenet.org
PAPPARDELLE WITH VEAL AND MUSHROOM RAGU RECIPE | COOKBOOK …
From cookbookcreate.com
PAPPARDELLE AL RAGU WITH MUSHROOMS – SKINNY SPATULA
From skinnyspatula.com
TAGLIATELLE WITH VEAL RAGù RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PAPPARDELLE WITH WILD MUSHROOMS - RECIPE | EATALY
From eataly.com
PAPPARDELLE WITH MUSHROOM-BEEF RAGU - BIGOVEN.COM
From bigoven.com
PAPPARDELLE WITH VEAL RAGù RECIPE | RECIPE | VEAL RAGU RECIPE, VEAL ...
From pinterest.com
VEAL AND MUSHROOM RAGU WITH PAPPARDELLE - RECIPECIRCUS.COM
From recipecircus.com
PAPPARDELLE AI FUNGHI: PAPPARDELLE WITH WILD MUSHROOM …
From eataly.ca
GRACE PARISI’S PAPPARDELLE WITH VEAL RAGù – ROBBY DOG COOKS
From robbydogcooks.com
PAPPARDELLE WITH MUSHROOM RAGù RECIPE - LOVEFOOD.COM
From lovefood.com
HERB PAPPARDELLE WITH VEAL RAGU RECIPE | GOOD FOOD
From goodfood.com.au
PAPPARDELLE WITH TANGY VEAL RAGù - LUNCH RECIPES
From fooddiez.com
BEEF AND MUSHROOM RAGU PAPPARDELLE | RECIPE | KITCHEN STORIES
From kitchenstories.com
HAND-CUT PAPPARDELLE WITH MUSHROOM RAGU | WILLIAMS SONOMA
From williams-sonoma.com
PAPPARDELLE WITH TANGY VEAL RAGù RECIPE - FOOD NEWS
From foodnewsnews.com
PAPPARDELLE WITH FOUR-HOUR BRAISED VEAL CHEEKS & PORCINI …
From canadas100best.com
PAPPARDELLE WITH VEAL AND PORK RAGU - LUNCH RECIPES
From fooddiez.com
PAPPARDELLE WITH MUSHROOM-BEEF RAGU - ARYACHIC.COM
From aryachic.com
RECIPE: MUSHROOM RAGù WITH PAPPARDELLE AND CRISPY GARLIC …
From countryandtownhouse.com
PAPPARDELLE AL RAGù RECIPE - TASTINGTABLE.COM
From tastingtable.com
15 VEAL RAGU RECIPE - SELECTED RECIPES
From selectedrecipe.com
VEAL AND LIVE RAGU WITH PAPPARDELLE RECIPE - FOOD NEWS
From foodnewsnews.com
GENNARO CONTALDO'S MUSHROOM RAGù RECIPE - BBC FOOD
From bbc.co.uk
PAPPARDELLE WITH MUSHROOM AND WHITE BEAN RAGU - DELICIOUS DISH
From deliciousdish.ca
PAPPARDELLE WITH VEAL RAGU - MENU - BAR LA GRASSA - MINNEAPOLIS
From yelp.ca
ITALIAN SAUSAGE AND MUSHROOM RAGU WITH PAPPARDELLE
From 177milkstreet.com
ITALIAN PORK & VEAL RAGU | RECIPE | PORK PASTA, MINCE RECIPES, VEAL ...
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love