Pappardelle With Beef Sugo And Ricotta Food

SLOW COOKER BEEF RAGU WITH PAPPARDELLE

Steps:

• In a small skillet, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.
• Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic from step one, carrots, bay leaves, and thyme.
• Cover and cook on high for 6 hours or on low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.
• Cook the pasta according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.
• Divide among 8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

PAPPARDELLE WITH BEEF

Steps:

• First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
• Put the stew in a large pan and use 2 forks to roughly shred the beef. Add the tomatoes, bring to a simmer, then gently cook for 15 mins. Meanwhile, cook the pasta.
• Spoon some sauce onto each portion of pasta, or stir through and top with Parmesan to serve.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù

Steps:

• Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU

Steps:

• Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
• Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
• Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
• Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
• To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

PAPPARDELLE WITH LONG-COOKED DUCK SUGO

Steps:

• Prepare the pasta dough and chill it.
• Trim all the excess skin and fat from the duck legs. Heat 2 cups of the stock, and pour it over the dried porcini. Let soak for 1/2 hour or longer. When the mushrooms have softened, drain and squeeze them, reserving all the soaking liquid; chop the porcini into 1/2-inch pieces.
• Using the food processor, mince the onion, celery, garlic, and all the fresh herbs for 20 to 30 seconds, to a moist paste, or pestata.
• Set the big pan over medium-high heat, and film the bottom with 2 tablespoons of the olive oil. Lay all the duck legs in the pan, skin side down; sprinkle on 1/2 teaspoon salt, and sizzle for a couple of minutes, until the skin side is browned. Flip the legs over and continue cooking, adjusting the heat and moving the meat as needed, until nicely browned all over, then remove them to a bowl or platter.
• If you want to continue cooking with the duck fat, leave 4 tablespoons of it in the pan. Otherwise, pour it all out and use 4 tablespoons of olive oil instead. Return the saucepan to the heat, and scrape in all of the paste from the food-processor bowl. Stir it all over the hot pan, scraping up the browned bits, for 2 minutes or so, until it is nearly dry and toasting.
• Return all the duck legs to the pan, and tumble them in the hot pestata. Scatter in the chopped porcini, stir and toss with the legs, and cook for several minutes, until everything is sizzling.
• Pour in the wine, raise the heat, and turn and tumble the duck and seasonings until the wine has almost cooked away. Pour in the porcini-soaking liquid (leave any mushroom sediment in the container), and sprinkle another 1/2 teaspoon salt all over. Heat to a boil, turning the duck legs and stirring to amalgamate all the seasonings in the broth.
• Set the cover ajar-leaving a crack for evaporation-and cook at an actively bubbling simmer, turning the duck frequently. Add stock every 20 minutes or whenever needed, so the liquid level is about two-thirds of the way up the meat. After 1 1/2 hours or so, when the duck is quite tender and loose on the bone, turn off the heat, and let the legs cool completely in the covered pan.
• Remove the duck legs from the saucepan, and pull all the meat off the bones. Discard the bones and cartilage; tear the meat into good-sized shreds. Spoon fat from the sauce, and stir in the meat. If the sauce is dense, loosen it to a flowing consistency with more stock; heat to a bubbling simmer, and cook for another 15 minutes. Add salt and freshly ground black pepper to taste. Let the sauce cool again, or use some or all of it to dress the pappardelle now.
• To dress 1 pound of pappardelle, put half the sauce in a wide skillet (or the same pan you cooked it in, if you are using it right away); use all the sauce if cooking 2 pounds pappardelle. Have the sauce at a simmer when you drop the pasta into the cooking water. If it is concentrated, moisten it with stock or hot pasta water.
• Cook the pappardelle in at least 6 quarts of salted water (8 quarts or more for 2 pounds), at a rolling boil, just until al dente, about 2 or 3 minutes. With a spider, lift the strands from the pot, briefly drain, and lower them into the sauce. Toss the pappardelle over and over to dress them thoroughly-if the sauce is too thick, loosen it with spoonfuls of pasta-cooking water; if the sauce is soupy, cook rapidly, tossing the pasta, until it thickens.
• Turn off the heat, and toss the pasta with half of the grated cheese; drizzle over it a final flourish of olive oil. Serve from the skillet, or pile the pappardelle in a large warm serving bowl. Pass more cheese at the table.
• Fresh Pasta for Pappardelle (and Tortelli Maremmani)
• Put the flour in the bowl of the food processor and process for a few seconds to aerate. Mix the egg, egg yolks, and olive oil in a measuring cup or other spouted container.
• With the machine running, pour the liquids quickly through the feed tube on top of the flour. After 20 seconds, most of the dough should clump up on the blade. Process for another 15 seconds or so-no more than 40 seconds total. (If the dough does not gather on the blade and process easily, it is too wet or too dry. Feel the dough, then work in either more flour or some ice water, in small amounts, using the machine or kneading by hand.)
• Turn the dough out on a lightly floured surface and knead it by hand for a minute, until it's smooth, soft, and stretchy. Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour.
• To roll out the dough in a pasta machine, cut the pound of dough into four equal pieces. Work with one at a time, keeping the others covered. Run the first piece of dough through the rollers at the widest setting several times, to develop strength and smoothness. Repeat with all the pieces. Reset the machine to a narrower setting, and run the first piece through, extending it into a rectangular strip. Let the rollers move the dough, and catch it in your hand as it comes out. Roll it again, to stretch and widen it. Lightly flour and cover the strip, then stretch the other pieces.
• Roll and stretch all the pieces at progressively narrower settings, until they spread as wide as the rollers (usually about 5 inches) and stretch to 20 inches or longer. Cut the four long pasta strips in half crosswise, giving you eight sheets, each about a foot long and 5 inches wide. Lay these flat on the trays in layers, lightly floured, separated, and covered by towels.
• Lay out a rolled sheet on the floured board; dust the top with flour. Starting at one of the short ends, fold the sheet over on itself in thirds or quarters, creating a small rectangle with three or four layers of pasta.
• With a sharp knife, cut cleanly through the folded dough crosswise, in 2-inch-wide strips. Separate and unfold the strips, shaking them into long noodles. Sprinkle them liberally with flour so they don't stick together. Fold, cut, and unfurl all the rolled pasta sheets this way, and spread them out on a floured tray. Leave them uncovered, to air-dry at room temperature, until ready to cook.

PAPPARDELLE WITH GREENS AND RICOTTA

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
• Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.