MEDITERRANEAN RAGU with EGG PASTA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 C Pine Nuts
2 TBS EVOO
1 Lb. ground Lamb or Veal
Kosher salt & fresh ground black pepper
1 Large Shallot, finely chopped
1 Bay Leaf
1 long strip Orange Peel
4 cloves garlic, grated or finely chopped
1 tsp each, Fennel Seeds and Crushed Red Pepper
1/2 tsp each, ground Allspice and Ground Cumin
2 TBS Tomato Paste
1 - 15 oz can Crushed or diced Italian tomatoes
1 C Chicken stock
1/2 C Sweet Vermouth or, fruity red wine
1 LB Egg Tagliatelle or Pappardelle
1 C grated Pecorino Romano
2 TBS each, finely chopped fresh Flat-Leave Parsley and Mint
1 C Sheep's-Milk Ricotta or cow's-milk Ricotta
Grated Pecorino Romano (if using sheep's-milk ricotta) or Parmigiano-Reggiano (if using cow's milk ricotta) for serving
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Directions: |
Directions:1. Bring a large pot of water to a boil for pasta
2. In a small skillet, toast the pine nuts over medium heat, stirring or flipping often until golden and fragrant, 4 - 5 mins. Coarsely chop or leave whole (I prefer whole).
3. For Sauce: In a large skillet or Dutch Oven, heat EVOO over medium-high heat and add the meat; season with salt and pepper. Cook stirring often and break up meat with a wooden spoon until browned, about 5 mins.
4. Add the shallot, bay leaf, orange peel, garlic and spices. Cook stirring often, until shallot softens, 2-3 mins.
5. Add tomato paste, stir until fragant, about 1 min.
6. Add tomatoes, chicken stock and vermouth. Reduce heat to a simmer while you cook pasta.
7. Salt boiling water and add pasta. (I always add a little veg oil to pot to keep pasta from sticking).
8. Cook until 1-min shy of package directions. Reserve about half a mug of cooking water; drain pasta. Or, use a spider to pick-up pasta and transfer to sauce. I find this method works well as the pasta has water clinging to it to thin out sauce a little.
9. Discard bay leaf and orange peel from sauce; toss pasta in sauce; add cheese and herbs; toss to combine; add reserved pasta water if needed.
10. Serve in shallow bowls topped with pine nuts, ricotta and more grated cheese. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 mins / Cook Time 20-30 mins |
Personal
Notes: |
Personal
Notes: This is a flavorful and pretty dish. I prepared as described but, if you don't have all the cheese as requested in your frig, use what's on hand. Make it your own and enjoy! NOTE: Almost better a day or two later, fried in light oil in a skillet; My Mother used to fry left-over pasta and Dad loved it! So does my husband. Mangia, Mangia
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