Garganelli With Sausage And Mushroom Ragu Food

MUSHROOM RAGU

Mushroom Ragu image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 pound mixed mushrooms (cremini, oyster, shiitake) chopped
Salt and freshly ground black pepper
1/2 cup Marsala
2 cups chicken broth
1/3 cup heavy cream
5 fresh basil leaves, chopped
1/4 cup flat-leaf Italian parsley, chopped
1/2 to 3/4 cup grated Parmesan

Steps:

In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

GARGANELLI WITH RAGù ANTICA

Garganelli With Ragù Antica image

Provided by Frank Bruni

Categories dinner, pastas

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

4 tablespoons extra virgin olive oil
1/2 cup diced onion
1/4 cup diced peeled carrot
1/4 cup diced celery
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes, with their juice
Sea salt
black pepper
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
8 ounces chicken livers, minced or puréed in a food processor
1 sprig rosemary
1 sprig sage
2 bay leaves
Parmigiano-Reggiano rind, about 2 by 4 inches, optional
1 pound garganelli or other tube-shaped pasta

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.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 25 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 938 milligrams, Sugar 8 grams, TransFat 1 gram

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