Garganelli With Ragù Antica Recipes

GARGANELLI WITH RAGù ANTICA

Steps:

• In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

GARGANELLI WITH PORK RAGU

Steps:

• Season pork butt with salt and pepper. Heat 2 tablespoons oil in a large ovenproof heavy-bottomed pot over medium-high heat until hot but not smoking. Brown pork, turning pieces occasionally, 2 to 3 minutes per side. Using slotted spoon, transfer to a large bowl. Add sausage to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Transfer to bowl with pork.
• Preheat oven to 325 degrees. Add remaining 2 tablespoons oil to pot, and heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in carrot and celery; cook, stirring occasionally, until softened, about 4 minutes.
• Add tomato paste; cook, stirring occasionally, 7 minutes. Stir in mortadella, herbs, chile, pork, sausage, and any juices from bowl. Stir in milk, and let mixture come to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until milk has been absorbed, 20 to 30 minutes. Gradually stir in wine and stock. Bring to simmer over medium-high heat.
• Cover pot; transfer to oven. Cook, stirring occasionally, until most of the liquid has been absorbed, and meat is very tender, about 3 hours. If liquid is absorbed before meat is tender, add water (about 1 cup at a time), and continue cooking. Season with salt and pepper.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1/2 cup pasta water. Add pasta to pork ragu; toss well, adding up to 1/2 cup pasta water if pasta seems dry. Serve with Parmesan.

GARGANELLI WITH SAUSAGE AND FENNEL RAGù

Steps:

• Add the flours and salt together. Pour out onto a board and make a well in the center. Break the eggs into the well and, using a fork, whisk the eggs together. Using the fork, begin to draw in the flour from the edges. Switch to your hands when you have a wet paste. Continue to combine in the flour until you have dough the consistency of "play dough". Add more flour if needed. The dough should not stick to the board. Kneed for about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 20 minutes.
• Divide the dough into 4 equal parts. Roll out the dough to #4 on your Kitchenaid stand mixer with the pasta sheet attachment. Roll one strip at a time. Flour both sides of the dough sheet well and cut into 1 ½-inch squares.
• Using a butter board and thick skewer or clean pencil, place the square on the butter board in a diamond position. Place the skewer at the base of the diamond and roll the dough away from you, pressing gently to get the ridge pattern in the dough. Once you have the pasta wrapped once around the skewer, use the skewer like a rolling pin to complete the rollup of the dough. Make sure the end is sealed.
• Place the pasta on sheet pans and use immediately or freeze.
• In a skillet large enough to hold the cooked pasta, add the diced pancetta over medium-low heat and allow it to render the fat slowly, stirring occasionally. Cook the pancetta very slowly or you'll just seal in the fat; it should take about 10 minutes.
• Add the butter and olive oil. Add the chopped onion and fennel; season with salt and pepper. Cook until both the onion and fennel are soft and translucent.
• Cut the sausage out of its casings and crumble it into the skillet. Add the crushed fennel seed. Using a wooden spoon, cook the sausage, breaking it up along the way. Cook until all the pink is gone in the sausage.
• Dissolve the tomato paste in the chicken broth and add to the skillet. Raise the heat until the mixture is bubbling and then reduce to low. Season with salt and pepper to taste and cover and simmer on low for about 1 hour.
• Season a final time with salt and pepper as needed.
• Bring a pot of salted water to a boil.
• With the pasta sauce simmering over low heat, add the ricotta and parsley and mix in, dissolving the ricotta. The sauce should be pretty "tight" at this point - that is, not too watery. If needed, simmer a little longer to dry it out.
• Drop the pasta into the boiling water. Once the pasta rises to the surface, cook for one minute.
• Drain the pasta but retain a cup or so of the pasta water. Add the pasta to the sauce, add some pasta water and stir to incorporate. The sauce should become like a thick salad dressing. Cook for 30 seconds, stirring gently. Add more pasta water as needed.
• Stir in the Parmigiano-Reggiano cheese and serve.

GARGANELLI WITH RAGù ANTICA RECIPE

Steps:

• In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.