HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Braises and Stews by Tori Ritchie presents easy and perfect cold weather recipes, including Thai Fish and Corn Curry; Pappardelle with Ragú; and Portuguese Clam and Sausage Stew.

Cookbook

 

Pappardelle with Ragú

Pappardelle with Ragú

 

Serves 6

In Italy, pasta ribbons are often topped with a wild boar sauce that's essentially a meaty, earthy stew. You can make a close facsimile with pork or with lamb (if you like a gamier taste), or a combination of the two. For another layer of flavor, serve over Herbed Wide Noodles (page 121 of the book) instead of pappardelle or garnish with Basil Gremolata (page 134).

  • 2 pounds boneless lamb stew or pork stew (from shoulder)
  •      or 1 pound each, trimmed of excess fat
  • Kosher salt
  • Olive oil
  • 4 ounces pancetta, diced
  • 1 yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup red wine
  • 1 teaspoon paprika
  • 1 large can (28 ounces) chopped tomatoes
  •      plus 1 can (14-1/2 ounces) chopped tomatoes
  • 1 bay leaf
  • 1 pound pappardelle pasta or wide egg noodles
  • 1/3 cup chopped fresh Italian parsley leaves
  • Coarsely grated Parmigiano-Reggiano or pecorino Romano cheese

Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels. Sprinkle with salt. Coat the bottom of a 5-to 7-quart Dutch oven with a thin film of the oil and set pot over medium-high heat. When oil shimmers, add enough meat to cover bottom in 1 layer. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes. Turn and brown on the other side, about 5 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.

When last batch of meat has been removed, drain off all but about 1 tablespoon fat from pot. Add the pancetta and cook, stirring, until it renders most of its fat, about 1 minute. Add the onion, carrots, and celery. Cook, stirring often, until vegetables are softened, about 5 minutes. Add the garlic and cook for 1 minute. Pour in the wine and cook for 1 minute, stirring to release browned bits. Return meat and any accumulated juices to pot and stir in the paprika. Add the tomatoes and bay leaf and let come to a boil. Reduce heat, cover, and simmer until meat falls into shreds when pushed with the side of a spoon, about 2-1/2 hours, stirring occasionally. Turn off heat and let stand while you cook the pasta.

Bring a large pot of salted water to a boil and add pappardelle; cook according to package directions until al dente. Drain pappardelle and divide among pasta bowls. Stir the parsley into ragú, ladle over pasta, sprinkle with cheese, and serve.

 
  • from:
  • Braises and Stews
  • Everyday Slow-Cooked Recipes
  • by Tori Ritchie
  • Photographs by Ben Fink
  • Chronicle Books, 2007
  • Hardcover: 144 pages
  • 30 color photographs; $22.95
  • ISBN-13: 978-0-307-35141-8; 0811860558
  • Recipe reprinted by permission.

Buy Braises and Stews

 

Braises and Stews

 
 
 
Kitchen Gypsy

 

This page created February 2008


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.