Ragu Di Porchetta With Papardelle Recipes

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
• Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
• Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

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.

Steps:

• Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.
• Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.
• Serve over pasta.

Steps:

• Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
• Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
• Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
• Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.