JAMIE OLIVER’S PAPPARDELLE WITH BEEF RAGU - NYT COOKING
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Total Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http//schema.org, Calories 738, UnsaturatedFatContent 17 grams, CarbohydrateContent 67 grams, FatContent 35 grams, FiberContent 6 grams, ProteinContent 40 grams, SaturatedFatContent 15 grams, SodiumContent 917 milligrams, SugarContent 7 grams, TransFatContent 2 grams
BEST GROUND TURKEY RAGU - HOW TO MAKE GROUND TURKEY RAGU
Looking for a ragu recipe? This Spaghetti with Turkey Ragu uses ground turkey and is delish from Delish.com.
Provided by DELISH.COM
Categories dinner
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot. Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes, then season with salt and pepper. Add wine, crushed tomatoes, and rosemary and let cook, 5 minutes. Toss spaghetti with ragu and garnish with parsley and Parmesan.
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