Slow Roasted Pork Veal Ragu With Pappardelle Noodles Recipes

Steps:

• 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
• 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
• 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

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:

• in a large dutch oven, heat some olive oil over medium high heat until hot. Add the onions and saute until translucent, about 5-6 minutes. Pushing the onions to the sides of the pan, put the pork pieces in a single layer in the center, and brown on all sides. Moving the browned pieces to the sides, continue with remaining pork until all is browned. Do the same with the ground veal, breaking up into small pieces as it browns. Mix all together, then add garlic, red pepper flakes, bay leaves, oregano, basil, sage, cinnamon stick, cloves, sun dried tomatoes and salt & pepper. Mix well and allow to cook until spices become fragrant, about 2-3 minutes. Add tomatoes with their juice, and a cup of the red wine. Mix well, and cover with the lid slightly ajar. Reduce heat to low and simmer for at least two hours, adding more wine as needed to keep the mixture moist (consistency should be quite thick like a chili or stew). You may use the entire bottle if you cook the mixture for 4 hours or more. Cook 1 lb pappardelle noodles as directed on the package, and serve ragu over the noodles.

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente; drain.
• While the pasta is working, in a large, deep skillet, heat the oil, 2 turns of the pan, over medium-high heat.
• Add the butter to melt, then add the veal and season with salt and a little pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
• Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rosemary and tomato paste and cook for 2 minutes, then stir in the olives and heat through for 1 minute. Stir in the wine, scraping up the browned bits from the bottom of the pan, for 1 minute. Stir in the beef broth and parsley and simmer for 2 minutes. Stir in the lemon peel.
• Add the pasta to the sauce and stir in 1/2 cup cheese. Serve hot with extra cheese.