PAPPARDELLE WITH MUSHROOM RAGU
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, pulse the walnuts in a food processor until finely chopped; remove to a small bowl. Add half the mushrooms to the food processor; pulse until finely chopped. Slice the remaining mushrooms.
- Heat the olive oil in a large dutch oven over medium-high heat. Add the walnuts; cook, stirring, until toasted, about 2 minutes. Add the onion and chopped mushrooms and cook, stirring, until the mushrooms are dry, 5 minutes. Season with salt and pepper and cook until the mushrooms are browned, 2 to 3 minutes. Add the sliced mushrooms and garlic and cook until softened, 3 to 5 minutes. Add the tomato paste and cook, stirring, until coated, about 1 minute. Add the crushed tomatoes, then rinse the empty can with 1/2 cup water and pour it into the pot. Add the rosemary and bring to a simmer. Cook, stirring, until the sauce thickens slightly, about 10 minutes.
- When the sauce is almost ready, add the pasta to the boiling water and cook as the label directs for al dente, about 5 minutes. Using tongs, transfer the pasta to the sauce. Cook, tossing, until well coated. Stir in half the parsley and season with salt and pepper; remove the rosemary sprig. Divide the pasta among bowls and top with the remaining parsley.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 33 milligrams, Sodium 927 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 15 grams, Sugar 10 grams
GAME RAGU WITH PAPPARDELLE
The thing I love about this recipe is its flexibility. You can use different types of game and ask your butcher to prepare them for you. If you cut the meat big and chunky this makes a delicious stew, but if cut smaller, and cooked until it falls apart, it makes an amazing pasta sauce. I'm using pappardelle here, but any other robust pasta like rigatoni, tagliatelle or broken-up dried sheets of lasagne work well too. In Italy, this sort of stewed meat would traditionally have been eaten on toast for breakfast by hunters or manual laborers who would have been up at the crack of dawn. It's probably a bit more appropriate for lunch though! PS Red wine and game is a classic combination, but I'm using white wine here to lighten the flavors.
Provided by Jamie Oliver
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 19
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!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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