It's Italian Tuesday!
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wrote on 8 Dec 2020, 17:25 last edited by Mik 12 Aug 2020, 17:26
Rigatoni with Spicy Calabrese-Style Pork Ragù
I like Bon Appetit recipes. They always seem to turn out well. Plus I have plenty of Italian sausage and ground pork, all from local farms. should be delicious.
https://www.bonappetit.com/recipe/rigatoni-with-spicy-calabrese-style-pork-rag
INGREDIENTS
1 medium onion, quartered
1 carrot, peeled, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
4 garlic cloves
2 teaspoons fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
1/2 cup coarsely chopped flat-leaf parsley, divided
1 28-ounce can whole peeled tomatoes
1/4 cup olive oil
1 pound hot or sweet Italian sausage, casings removed
1 pound ground pork
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
1 pound mezzi rigatoni or penne rigate
3/4 cup finely grated Parmesan or Grana Padano, plus morePreparation
Step 1
Pulse onion, carrot, celery, garlic, oregano, red pepper flakes, and 1/4 cup parsley in a food processor until finely chopped; transfer to a small bowl and set aside. Purée tomatoes with juices in processor; set aside.Step 2
Heat oil in a large heavy pot over medium heat; add sausage and cook, breaking up with a spoon, until browned, about 4 minutes. Add ground pork, season with salt and pepper, and cook, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to a plate.Step 3
Increase heat to medium-high. Add reserved vegetable mixture to drippings in pot, season with salt, and cook, stirring often, until golden, 8-10 minutes.Step 4
Stir tomato paste and 1 cup water in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 6-8 minutes.Step 5
Add reserved meat and tomato purée and 1 cup water. Bring to a boil. Reduce heat; simmer, adding more water as needed to keep meat nearly submerged, until meat is tender, about 4 hours. Season with salt.Step 6
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.Step 7
Add pasta and 1/2 cup pasta cooking liquid to sauce; stir to coat. Stir in 3/4 cup Parmesan and remaining 1/4 cup parsley. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta. Divide among bowls; top with more Parmesan.Step 8
Do Ahead: Ragù can be made 3 days ahead. Let cool. Cover and chill, or freeze for up to 2 months. Reheat before using. -
wrote on 8 Dec 2020, 18:09 last edited by
Chez bach it was American Tuesday
Takeaway hamburgers and French fries and a beer.
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wrote on 8 Dec 2020, 18:14 last edited by
Nothing to complain about there. Very little is better than a good burger and beer.
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wrote on 8 Dec 2020, 18:46 last edited by
BLTs tonight!
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Chez bach it was American Tuesday
Takeaway hamburgers and French fries and a beer.
wrote on 8 Dec 2020, 18:48 last edited by -
wrote on 8 Dec 2020, 19:22 last edited by
Step 4 and the kitchen smells amazing.
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wrote on 8 Dec 2020, 19:35 last edited by
Looks fantastic. I made a very similar one on Friday, using both short ribs and italian sausage. Added some home made focaccia to the mix. Probably one of the best meals of the year.
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wrote on 8 Dec 2020, 20:34 last edited by
Turkey noodle soup. Fresh veg put into the pot today, will cook noodles shortly before dinner. The house smells so good.
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Turkey noodle soup. Fresh veg put into the pot today, will cook noodles shortly before dinner. The house smells so good.
wrote on 8 Dec 2020, 20:57 last edited by@brenda said in It's Italian Tuesday!:
Turkey noodle soup. Fresh veg put into the pot today, will cook noodles shortly before dinner. The house smells so good.
With homemade bread, no doubt. Yum.
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wrote on 8 Dec 2020, 21:03 last edited by
Man, that sounds delicious!
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wrote on 8 Dec 2020, 21:59 last edited by
Teriyaki Tuesday... Stir fry.
Man, I can’t wait till Whiskey Wednesday...
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wrote on 8 Dec 2020, 22:30 last edited by
No, no, no.... It's Talisker Tuesday!
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wrote on 9 Dec 2020, 01:38 last edited by
Twas delicious. Great recipe, probably best ragu I ever made.
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wrote on 11 Dec 2020, 19:39 last edited by
I’m making this tonight.
Any changes you’d recommend? How long did it take?
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wrote on 11 Dec 2020, 20:23 last edited by
My god does it really say simmer for 4 hours?
I better get started.
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wrote on 11 Dec 2020, 20:43 last edited by
Well, it’s excellent the next day. It took me about 5 hours including simmer. Worth the effort.
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wrote on 12 Dec 2020, 00:08 last edited by jon-nyc 12 Dec 2020, 00:09
I started it right when I posted. We don’t eat until 7:30-8:00 anyway.
It’ll get a good 3.5 hours of simmering in.
Looks and smells delicious.
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wrote on 13 Dec 2020, 04:26 last edited by Mik
How did it turn out? We had some more tonight. Just as delicious.
My Italian neighbor makes incredible Sunday gravy, every now then gives us some. Thinking about making a double batch of this to surprise him.
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wrote on 13 Dec 2020, 04:36 last edited by
It was awesome. Three more meals worth in the freezer.
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wrote on 13 Dec 2020, 04:54 last edited by
Bon Appetit is pretty hard to beat.