Portobello Mushroom Hot And Sweet Pepper Ragu With Pappardelle Recipes

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SHORT RIB RAGU WITH DRUNKEN PAPPARDELLE



Short Rib Ragu with Drunken Pappardelle image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 large or 2 medium carrots, peeled and finely chopped
2 medium onions, finely chopped
2 to 3 ribs celery with leafy tops, finely chopped
3 to 4 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
2 cups beef stock
4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid
1 pound pappardelle pasta
1 (750 ml) bottle dry red wine
Pecorino Romano cheese
Fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
  • Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
  • While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

PORTOBELLO MUSHROOM RAGU



Portobello Mushroom Ragu image

Super fast and easy to make great for a busy mid week meal, leftovers a good too. Recipe was originally published in "Clean Eating" magazine in the May/June 2010 issue, page 33.

Provided by FancyPants81

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium red onion, diced
2 garlic cloves, minced
2 (6 ounce) packages portobella mushroom caps, cleaned trimmed and diced
1/2 teaspoon dried thyme
1 (15 ounce) can plum tomatoes, chopped
salt & pepper

Steps:

  • 1. Heat olive oil in a large casserole and saute the onions until lightly browned, 3 to 4 minutes, stirring often.
  • 2. Add garlic, saute for 1 minute, then stir in mushrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2 to 3 minutes.
  • 3. Add tomatoes and cook until the mixture is thick, about 10 minutes. Serve over wheatberry, bulgur wheat pilaf or soft cornmeal polenta. Ragu can be cooled and refrigerated for up to 4 days, Garnish with additional thyme, if desired.

Nutrition Facts : Calories 74.7, Fat 4.9, SaturatedFat 0.7, Sodium 7.3, Carbohydrate 6.9, Fiber 1.8, Sugar 3.6, Protein 2.6

PAPPARDELLE WITH PORTABELLA MUSHROOMS, ARUGULA, PINE NUTS



Pappardelle With Portabella Mushrooms, Arugula, Pine Nuts image

Talk about comfort food, stop you're here! I use this recipe a lot, especially when I'm expecting guests for dinner. I make my own pasta, usually in the afternoon of the day my guests are expected. Locatelli is a delicious cheese, but if you're having trouble finding it, just go with a piece of Parmesan that you can create curls with. I also interchange the arugula with spinach. Both are fine. As for the pappardell, it is a wide pasta, looks sort of like lasagna, but don't use that it's too thick. If you don't make your own Pappardelle, and can't find it in your stores, just go with a wide noodle shape. It's so good, any shape is going to be great. Just improvise!

Provided by FLUFFSTER

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 large portabella mushroom
1 tablespoon butter
1 garlic clove, minced
salt & freshly ground black pepper
4 ounces fresh pappardelle pasta (about 1/4 of the box)
1 1/2 tablespoons extra virgin olive oil
1 ounce fresh arugula, washed and spun dry, tough stems removed
2 tablespoons pine nuts, toasted
1/4-1/3 cup shaved locatelli romano cheese

Steps:

  • Preheat the oven to 475°F.
  • Roast the mushroom with the butter, garlic and salt and pepper to taste until tender, about 15 minutes. Remove from the oven and slice thinly.
  • Cook the fresh pasta in boiling, salted water until as dente, about 3 minutes.
  • Heat the olive oil in a large akillet over high heat. Add the roasted mushrooms and stir for 1 to 2 minutes. Add the arugula and more oil, if necessary, and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Add a splash of pasta water to the skillet to create a sauce. Transfer the pasta to warm pasta bowls or serving plates, sprinkle with the pine nuts and cheese shavings and serve at once.

Nutrition Facts : Calories 464.9, Fat 25.6, SaturatedFat 7.5, Cholesterol 26.3, Sodium 190.2, Carbohydrate 46.7, Fiber 2.9, Sugar 3.3, Protein 13.4

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