Garganelli With Fennel And Pork Shoulder RagÙ Food

GARGANELLI WITH PORK RAGU

Steps:

• Season pork butt with salt and pepper. Heat 2 tablespoons oil in a large ovenproof heavy-bottomed pot over medium-high heat until hot but not smoking. Brown pork, turning pieces occasionally, 2 to 3 minutes per side. Using slotted spoon, transfer to a large bowl. Add sausage to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Transfer to bowl with pork.
• Preheat oven to 325 degrees. Add remaining 2 tablespoons oil to pot, and heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in carrot and celery; cook, stirring occasionally, until softened, about 4 minutes.
• Add tomato paste; cook, stirring occasionally, 7 minutes. Stir in mortadella, herbs, chile, pork, sausage, and any juices from bowl. Stir in milk, and let mixture come to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until milk has been absorbed, 20 to 30 minutes. Gradually stir in wine and stock. Bring to simmer over medium-high heat.
• Cover pot; transfer to oven. Cook, stirring occasionally, until most of the liquid has been absorbed, and meat is very tender, about 3 hours. If liquid is absorbed before meat is tender, add water (about 1 cup at a time), and continue cooking. Season with salt and pepper.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1/2 cup pasta water. Add pasta to pork ragu; toss well, adding up to 1/2 cup pasta water if pasta seems dry. Serve with Parmesan.

GARGANELLI WITH FENNEL AND PORK SHOULDER RAGU

Steps:

• Thoroughly mix ground pork and 2 tsp. salt in a large bowl until pork is sticky, about 3 minutes. Cover and chill for at least 2 hours or overnight. Roll pork mixture into 16-18 large meat-balls (about ¼-cupful each). Heat 1½ Tbsp. olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding remaining 1½ Tbsp. olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel-lined plate to drain. Scatter fennel, onions, and garlic over. Cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes. (A flavorful browned layer may form on bottom of pan. The moisture from vegetables will help loosen it from the pot as you stir.) Return meat-balls to pot. Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, scraping up all browned bits from bottom of pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2½ hours. Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by ½-cupfuls until desired consistency forms. Season ragù to taste with salt and pepper. Bring a large pot of generously salted water to a boil. Cook garganelli, stirring occasionally, until al dente. Drain garganelli and transfer to pot with hot ragù. Stir until well incorporated. Transfer pasta to a large wide bowl. Sprinkle with cheese; drizzle with extra-virgin olive oil.

GARGANELLI WITH RAGù BOLOGNESE

Steps:

• To make the ragù, combine the oil and garlic in the bowl of a miniature food processor fitted with a metal blade or the jar of a blender and purée. Add the pancetta and purée, stopping to scrape down the sides of the bowl or jar occasionally, until the ingredients form a homogenous paste. Transfer the pancetta-garlic paste to a large sauté pan and cook over medium heat until the fat from the pancetta is rendered, about 5 minutes, stirring constantly to prevent the garlic from browning. Stir in the Soffritto and cook for about 1 minute. Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize the tomato paste slightly. Add the veal and pork; season with the salt, pepper, and nutmeg; and cook, stirring occasionally, until all the juices released from the meat have cooked off and the pan is almost dry, about 10 minutes. Add the wine, increase the heat to medium high, and cook until the wine has evaporated and the pan is almost dry, about 10 minutes. Add the chicken stock, bring it to a simmer, reduce the heat, and simmer the meat with the stock for about 2 hours, stirring occasionally to prevent the meat from sticking to the bottom of the pan, until the stock has almost all cooked off but the pan is not completely dry. Add the milk and simmer until the ragù returns to a thick, saucy consistency, 30 to 40 minutes. Use the ragù, or allow it to cool to room temperature, transfer it to an airtight container, and refrigerate it for up to three days; freeze it for as long as three months. Warm the ragù over medium heat before serving, adding enough water to loosen it to a saucelike consistency.
• To finish and serve the pasta, fill a pasta pot or large stockpot with 6 quarts of water, add 6 tablespoons of salt, and bring the water to a boil over high heat. If you are not using a pasta pot, place a colander in the sink or have a wire strainer handy for lifting the pasta out of the water.
• While the water is coming to a boil, combine 1 1/2 cups of the ragù, the chicken stock, and butter in a large sauté pan over medium heat. Stir the ingredients to combine and heat, stirring occasionally, until the butter is melted and the sauce is warmed through, adding more chicken stock, if necessary, to obtain a loose, sauce consistency. Turn off the heat while you cook the garganelli.
• Remove the garganelli from the refrigerator or freezer and drop them into the boiling water. Stir to prevent the pasta from sticking together, partially cover the pot so the water returns to a boil quickly and continues boiling, and cook the pasta until it's al dente, about 2 minutes. About 1 minute before the pasta is done, place the sauce over high heat. Lift the pasta out of the cooking water, or reserve 1 cup of the water and drain the pasta, and immediately add it to the pan with the sauce. Cook the pasta with the sauce for 2 minutes, stirring gently with a rubber spatula so you don't tear the pasta, to stain the pasta with the sauce, adding some of the reserved pasta water if the pasta is dry and sticky instead of slippery and glistening. Turn off the heat and add the finishing-quality olive oil, stirring vigorously and shaking the pan to emulsify the sauce. Add the grated Parmigiano-Reggiano and pecorino romano and stir to combine.
• Pile the garganelli in the center of each of six plates, dividing them evenly, and spoon any sauce remaining in the pan over the pasta. Use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each plate, and serve.
• Sangiovese di Romagna (Emilia-Romagna)

GARGANELLI WITH RAGù ANTICA

Steps:

• In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

PORK AND FENNEL RAGU

Steps:

• Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
• Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
• Add tomato and broth, bring to a boil.
• Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

GARGANELLI WITH FENNEL AND PORK SHOULDER RAGÙ

Steps:

• Using your hands, thoroughly mix ground pork and 2 tsp. salt in a large bowl until pork is sticky, about 3 minutes. Cover and chill for at least 2 hours or overnight. Roll pork mixture into 16-18 large meat-balls (about 1/4-cupful each). Heat 1 1/2 Tbsp. olive oil in a large heavy pot over medium-high heat. Working in 2 batches and adding remaining 1 1/2 Tbsp. olive oil between batches, cook meatballs until all sides are brown, adjusting heat to prevent browned bits on bottom of pan from burning (they will flavor the sauce later), about 8 minutes per batch. Transfer meatballs to a paper towel-lined plate to drain. Reduce heat to medium. Return meat-balls to pot. Scatter fennel, onions, and garlic over. Cook, stirring occasionally as needed to prevent scorching, until vegetables are translucent and juices have evaporated, about 25 minutes. Add wine, scraping up browned bits from bottom of pot, and bring to a simmer. Cook until wine has reduced by three-quarters, about 15 minutes. Add 4 cups broth and tomatoes. Return sauce to a simmer, scraping up all browned bits from bottom of pan. Simmer over medium-low heat, covered with lid slightly ajar and stirring occasionally, until meatballs are very tender, about 2 1/2 hours. Using a potato masher or fork, break meatballs into small pieces. If sauce is too thick, add broth by 1/2-cupfuls until desired consistency forms. Season ragù to taste with salt and pepper. DO AHEAD Ragù can be made 3 days ahead. Let cool in pot; chill until cold. Cover and keep chilled. Return sauce to a simmer before continuing. Bring a large pot of generously salted water to a boil. Cook garganelli, stirring occasionally, until al dente. Drain garganelli and transfer to pot with hot ragù. Stir until well incorporated. Transfer pasta to a large wide bowl. Sprinkle with cheese; drizzle with extra-virgin olive oil.