Pappardelle With Sausage Ragu Recipes

SPICY SAUSAGE BOLOGNESE WITH PAPPARDELLE

Steps:

• In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
• Reheat over medium heat and stir in the milk, cooking until well incorporated.
• Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
• Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

SAUSAGE RAGU WITH PAPPARDELLE

Steps:

• (EVOO) 1 pound sweet Italian sausage with fennel seed, casings removed 1 small onion, finely chopped 3-4 cloves garlic, finely chopped 1 rib celery with leafy top, finely chopped 1 cup dry red wine 1 can Italian crushed tomatoes (28 ounces) 1 cup chicken stock A pinch of ground cinnamon A pinch of ground clove A pinch of freshly grated or ground nutmeg Salt A few leaves of fresh basil, torn 1 pound pappardelle, such as Delverde, or other wide flat pasta Grated Pecorino Romano cheese, for serving Preparation Bring a large pot of water to a boil. In a Dutch oven or medium size pot, heat the EVOO, two turns of the pan, over medium to medium-high. Add the sausage and cook, breaking it up with a spoon, until browned. Add the onion, garlic and celery and cook to soften, 10 minutes. Deglaze with the wine, then add the tomatoes, stock, cinnamon, clove and nutmeg. Bring the sauce to a simmer, then season with salt and stir in the basil. Simmer gently, stirring occasionally, for about 15 minutes. Meanwhile, salt the boiling water and cook the pasta until al dente. Reserve 1 cup of the starchy cooking water, then drain the pasta. Return the pasta to the pot and stir in half the sauce and the startchy cooking water as needed; stir to combine. Serve the pasta in shallow bowls topped with extra sauce and cheese.

PAPPARDELLE WITH SAUSAGE RAGU

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
• Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
• In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
• Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
• Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.