Ragu Di Porchetta With Papardelle Recipes

GAME RAGU WITH PAPPARDELLE

Steps:

• Preheat the oven to 350 degrees F.
• Pour a glug of olive oil into a casserole type pan and put it on the heat. Add the onion, carrots, rutabaga, rosemary, thyme and bay leaves and cook gently for 10 minutes. Stir in the meat and the flour, pour in the wine and add a generous pinch of salt and pepper. Pour in the stock, there should be enough to just cover the meat. Bring to a gentle boil, put a lid on and place in the preheated oven for 1 1/2 hours, until the meat falls apart easily.
• When the stew looks good, bring a very large pan of salted water to the boil and stir in the pappardelle. Cook according to the package instructions.
• While the pasta's cooking, you can get your ragu sauce rockin' and rollin'! Remove the bay leaves from the sauce and add the butter to it. Beat in half the Parmesan and half the orange zest, just a hint will make all the difference. Place the lid on top. Pick and chop your parsley leaves now, you want them to be nice and fresh, with as much color and flavor as possible, so don't do this any earlier.
• Drain the pasta in a colander, reserving some of the cooking water. Get everyone around the table, then toss the pasta with the sauce and the chopped parsley (you may have to do this in batches), adding some of the reserved cooking water if need be, to make the sauce silky and loose - very important for good texture. Taste and correct the seasoning. Serve with the remaining grated Parmesan and orange zest sprinkled over and a drizzle of good extra-virgin olive oil. What an incredible pasta dish!
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PAPPARDELLE WITH VEAL AND PORK RAGU

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.

RAGU DI PORCHETTA WITH PAPARDELLE

Steps:

• Marinade: Combine the onion, carrots, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight. Cook's Note: This is an important step, it makes a huge flavor difference, but it is not necessary. Preparation: Preheat the oven to 350 degrees F. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the wine and discard, but reserving the wine. Coat a large, wide pan or Dutch oven with about a tablespoon of olive oil and bring to medium-high heat. Trim most of the meat of the pork shank, including some of the fat and dice into small pieces. (reserve the shank bone) Add the diced pork shank to the Dutch oven and cook until it gets brown and crispy. This will lace a gentle smokiness throughout the dish. Toss in the pearl onions, carrots, celery, rosemary, and season with salt. Cook the mixture for 8 to10 minutes or until the mixture starts to soften and become very aromatic. Add in the garlic and cook for 2 to 3 more minutes. Add the tomato paste and cook for 1 to 2 minutes. Add 3 cups reserved wine and the pork pieces. Stir to combine and cook until the wine has reduced by 1/2. Add the beef stock to just cover the surface of the pork. Toss in the bay leaves and the trimmed pork shank. Season with salt, if needed. Bring the liquid to a boil, cover the pot and put in the preheated oven. Cook the pork 2-2 ½ hours, checking occasionally to add more stock, if needed. During the last 30 minutes of cooking time, add the mushrooms, and more stock, if needed. Remove the pan from the oven, remove large shoulder bone, pork shank bone, and skim off any excess grease from the surface of the stew. At this point, I used two large forks to shred the pork a bit more and stir into the stew, but that is optional depending on what type of pasta you're serving with. Serve with pasta, such as papardelle.

PORCHETTA RAGU

Steps:

• Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
• Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
• Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
• Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.