Rigatoni With Beef Ragu Atk Recipes

Steps:

• 1. Sprinkle beef wit salt and pepper then set aside. Preheat the oven to 300F. 2. Process the pancetta and salami in a food processor until ground into a paste (about 30 seconds). Scrape down the sides of the bowl as needed. Add carrot, garlic, and celery and process an additional 30 seconds. Transfer the paste to a Dutch oven and set aside. Do not clean out the processor bowl. Pulse the onions in the processor in two batches until they form about 1/8" to 1/4" pieces. 3. Cook the panchetta mixture over medium heat, stirring frequently, until the fat is rendered and a fond begins to form on the bottom of the pot (about 5 minutes). Add the tomato paste and cook, stirring constantly, until browned (about 90 seconds). Stir in 2 cups of water and scrape up any of the fond on the bottom of the pot. Stir in the onions and bring to a boil. Stir in 1/2 cup wine, the parlsey, and 1 tablespoon marjoram (or oregano if using). Add the beef and push into the onions to ensure the beef is submerged. Transfer to the oven and cook, uncovered, until the beef is fully tender (about 2 to 2 1/2 hours). 4. Transfer the beef to a carving board. Place the Dutch oven over medium heat and cook, stirring frequently, until the mixture is almost completely dry. Stir in the remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally. Use two forks to shred the beef into bite-size pieces, then stir the beef, red pepper flakes, and remaining 1 tablespoon marjoram into the sauce. Season with salt and pepper to taste. Remove from heat, cover, and keep warm. 5. Bring 4 quarts of water to a boil in a large pot. Add rigatoni and 2 tablespoons salt. Cook, stirring often, until just al dente. Drain the rigatoni and add to the warm sauce. Add the pecornio and stir vigorously over low heat until the sauce is slightly thickened and the rigatoni is fully tender (1 to 2 minutes). Serve, garnishing with extra pecorino. 6. Enjoy!

Steps:

• With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
• Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
• Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
• Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
• Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
• Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.

Steps:

• Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
• Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
• Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
• Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
• Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.

Steps:

• Prepare Tomato Sauce.
• Preheat oven to 350°.
• Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well.
• Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray.
• Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.