Ragu Al Sardo Sardinian Meat Sauce Recipes

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SARDINIAN GNOCCHI



Sardinian Gnocchi image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield about 1 pound

Number Of Ingredients 4

1 cup semolina flour, such as Caputo
1 cup 00 flour, such as Caputo, plus more for dusting
3/4 cup warm water, plus more if needed
1/4 teaspoon kosher salt

Steps:

  • In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
  • Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
  • Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.

RAGU' AL SARDO (SARDINIAN MEAT SAUCE )



Ragu' Al Sardo (Sardinian Meat Sauce ) image

I haven't tried this recipe yet. What attracted me the most was the use of saffron, since I'm a saffron addict. Also the recipe does not mention the servings, so if you make it, please z-mail me and let me know if I'm off with my guess.

Provided by MsPia

Categories     Sauces

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup fresh Italian parsley, chopped
1/2 lb ground turkey
1 pinch crushed red pepper flakes
1 pinch saffron thread
1 (28 ounce) can crushed tomatoes (imported Italian )
salt and pepper

Steps:

  • Saute onion in olive oil over low heat until onion softens thoroughly. Add garlic and parsley and raise heat to moderate. Saute for 2 minutes.
  • Add turkey, red pepper flakes and saffron and continue cooking. Break up meat with a wooden spoon. Cook until meat is cooked through but not brown.
  • Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.

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