s RACHAEL RAY'S CREAMY THREE-MEAT RAGU WITH BURRATA AND PAPPARDELLE *****
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s RACHAEL RAY'S CREAMY THREE-MEAT RAGU WITH BURRATA AND PAPPARDELLE *****
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Ingredients
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Instructions *** 4-7-19 excellent with some modifications!!!! *** Need a long night's rest? Make this ragu for dinner. It will put you out like a light and make you feel profoundly satisfied. RACHAEL RAYSEP 27, 2018 Rachael Ray's Creamy Three-Meat Ragu with Burrata & Pappardelle Photography by Kate Mathis Recipe by Rachael Ray 4 SERVINGS Ingredients 1 tbsp. olive oil 2 tbsp. butter I USED 1 PKG MEAT LOAF MIX BEEF-VEAL-PORK 1/2 lb. ground beef 1/2 lb. ground veal 1/2 lb. sweet Italian sausage, casings removed Salt and finely ground black pepper 1 scant tsp. white pepper 1 carrot, peeled and grated or finely chopped 1 large shallot, finely chopped 2 tbsp. fresh sage, very thinly sliced 2 large cloves garlic, chopped Freshly grated nutmeg (grate it while making one pass over the pan) 1 tbsp. tomato paste 1 cup white wine 2 cups passata or tomato puree 1 cup chicken stock 1 lb. (or 500 grams) pappardelle 1 cup freshly grated Parmigiano-Reggiano, plus more for topping LOCAL STORE HAD NO BURRATA, ADDED 1/2 CUP CRUMBLED FETA AND A 1 PD PACKAGE OF MOZZERELLA THAT WAS IN LITTLE BALLS 8 oz. Burrata cheese A handful of fresh flat-leaf parsley, finely chopped, for topping Preparation 1. Bring a large pot of water to a boil for the pasta. 2. In a Dutch oven or deep skillet, heat the oil, one turn of the pan, over medium-high. Add the butter. When it foams, add the beef, veal, and sausage. Cook, stirring occasionally and breaking up the meat with a spoon, until lightly browned, about 5 minutes. Season with salt, finely ground black pepper, and the white pepper. Add the carrot, shallot, sage, garlic, and nutmeg. Cover and reduce heat to medium. Cook, stirring often, until the vegetables soften, about 10 minutes. 3. Add the tomato paste. Increase heat to medium-high. Cook, stirring often, until fragrant, about 1 minute. Add the wine. Cook, stirring often, until reduced by half, about 4 minutes. Add the passata and stock. Reduce heat to medium. Cook the sauce at a low bubble until the pasta is ready. 4. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Scoop out 1/2 to 3/4 cup of the pasta cooking water, then drain the pasta. Mix the pasta and about 1 cup Parm into the sauce. Toss for 1 minute to coat the pasta; add cooking water as needed if the pasta is too dry. ADDED THE MOZZERELLA HERE 5. Place the Burrata in a serving bowl. Top with the pasta, parsley, and more Parm. At the table, break open the Burrata and toss the pasta again to coat. SEP 27, 2018OCTOBER 2018 ISSUERACHAEL RAY30-MINUTE MEALSPASTAITALIANPASTA BY RACHAEL RAY This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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