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
PAPPARDELLE WITH BEEF AND MUSHROOM RAGU
Make and share this Pappardelle With Beef and Mushroom Ragu recipe from Food.com.
Provided by jlw19803
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tbsp of the oil in a large saucepan or Dutch oven over medium-high heat. Season the beef with 1/2 tsp salt and 1/4 tsp pepper and cook, turning occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a plate.
- Heat the remaining tablespoon of oil in the saucepan over medium-high heat. Add the onion, carrots, garlic, rosemary, and 1/4 tsp each salt and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Add the tomato paste and cook, stirring, until slightly darkened, about 1 minute more.
- Return the beef to the saucepan and add the chicken broth and tomatoes. Simmer, covered, stirring occasionally until the beef is fork-tender, 60-75 minutes.
- Add the mushrooms to the saucepan and cook, covered, stirring occasionally until tender, 10-12 minutes more. If sauce is too thin, simmer, uncovered, until thickened to the desired consistency.
- Meanwhile, cook the pasta according to the package directions; drain and return it to the pot. Add the beef ragu and Parmesan and toss. Serve with additional Parmesan.
Nutrition Facts : Calories 803, Fat 32.5, SaturatedFat 11.4, Cholesterol 89.2, Sodium 497.9, Carbohydrate 85.5, Fiber 7.6, Sugar 8.4, Protein 44.4
PAPPARDELLE WITH LAMB RAGù
From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.
Provided by MarraMamba
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.
Nutrition Facts : Calories 750.1, Fat 41.2, SaturatedFat 16.6, Cholesterol 105, Sodium 490.8, Carbohydrate 58.4, Fiber 5, Sugar 8.6, Protein 32.7
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