Polenta Crusted Bacon Goat Cheese Arrotondares Con Ragu Food

CREAMY GOAT CHEESE POLENTA

Steps:

• Salt and pepper ribs, then dredge in flour. Set aside.In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

15-MINUTE CHEESY POLENTA WITH CHUNKY TOMATO RAGU

Steps:

• Place a large high-sided skillet over medium-high heat. Combine the milk, 3 1/2 cups water and a large pinch of salt in a medium saucepan, cover and set it over medium-high heat.
• When the large skillet is hot, add 2 tablespoons of the oil and swirl the pan to coat. Add the sausage and cook, using a wooden spoon to break up the meat, until lightly browned in parts, about 3 minutes. Meanwhile, cut the onion into large chunks.
• Add the onion, carrots and garlic to a food processor and pulse until finely chopped. Add 2 tablespoons of olive oil, the vegetables and a large pinch of salt to the pan with the sausage and cook until the vegetables are slightly softened, about 3 minutes.
• By this time, the milk and water mixture should be at a strong simmer. Whisk in the polenta and lower the heat to medium-low. Cook, stirring frequently, until the polenta is thickened and creamy, about 3 minutes. Stir in the butter and cheese and season with additional salt if needed. Remove from the heat and cover to keep warm.
• When the vegetables are slightly softened, stir in the tomatoes and red pepper flakes. Cook, uncovered, stirring occasionally, until the vegetables are completely tender and the juice from the tomatoes has reduced slightly, 6 to 8 minutes. Season to taste with additional salt and red pepper flakes if desired.
• Divide the polenta (if the polenta is too thick, whisk in 1/4 to 1/2 cup warm water to thin it out) among 4 bowls and top with the chunky tomato ragu. Toss the greens in a large bowl with the remaining olive oil, a squeeze of lemon juice, and some salt and pepper and serve on the side.

ITALIAN SAUSAGE BALLS STUFFED WITH GOAT CHEESE #RAGU

Steps:

• Take your sausage out of the casing.
• Take a small ice cream scoop to make sure all your sausage balls are the same size.
• Take a teaspoons of goat chees put it in the middle of your meat roll into a ball continue until all your sauge is gone.
• In a bowl add your Italian bread crumbs.
• Roll all your sausage balls & coat well with your bread crumbs.
• Heat your oil to high heat drop in your sausage balls & cook until golden brown & por is cooked.
• In a large pot boil your pasta until andante.
• Heat your Ragu sauce.
• Drain your pasta.
• Add a serving of pasta to your plate 3 sausage goat cheese stuffed balls top with The Ragu Chunky sauce & enjoy all the amazing flavors.

CREAMY POLENTA AND GARLIC LEMON SHRIMP #RAGU

Steps:

• Combine the Ragu Sauce, garlic cloves and ¾ cup sun-dried tomatoes, (without draining the oil as you spoon it out of the jar), in the bowl of a food processor and process for several seconds. The mixture won't be completely smooth but the tomato pieces should be very fine and the garlic completely blended inches Reserve until complete with the polenta and shrimp portion of this meal.
• To prepare the polenta: Combine the polenta, stock, water, sage and herbs in a medium saucepan and bring to a boil over medium heat. Once it boils, reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the polenta starts to separate from the sides of the pan, about 10-15 minutes. Stir in the butter, parmesan and goat cheeses and cheese two minutes until the butter and cheese have melted and been incorporated into the polenta. Transfer the cooked polenta to four serving dishes.
• To prepare the shrimps: Marinate in lemon juice and salt for a few minutes before cooking. Cook the shrimps in olive oil over medium-high heat for 2-3 minutes on each side or until just pink.
• To finish off the sauce: Transfer the sauce mixture to a small saucepan and heat over medium heat for 2-3 minutes. Season with salt to taste. Add a pinch of sugar as you heat the to give the sauce a nice balance.
• Turn off the heat, transfer to a bowl and stir in the olive oil. Spoon the sauce over the warmed, cooked polenta, top with shrimps and garnish with fresh arugula.

RAGU BAKED EGGS BREAKFAST #RAGU

Steps:

• 1. Preheat oven to 400 degrees.
• 2. In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce.
• 3. In a large skillet over medium-high heat, add the olive oil and onion; sauté until onions are translucent. Add the turkey sausage and sauté until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes.
• 4. Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny.
• 5. Top with the arugula and serve. Can be served with crispy bread or grilled pita.

LAMB STEAKS WITH ROSEMARY-GARLIC CAULIFLOWER #RAGU

Steps:

• On both sides of lamb steaks, rub 1/2 teaspoon kosher salt, garlic powder, cracked pepper and 1/2 tablespoon minced rosemary.
• Set lamb steaks aside. Heat large non stick skillet on medium high and add sweet Italian sausage, break up sausage into crumbles and brown 1 to 2 minutes.
• Add lamb steaks and cook, turning once, about 4 to 5 minutes on each side.
• Transfer lamb and sausage to a plate; keep warm.
• In the same skillet, drain off excess sausage oil ,keeping 2 teaspoons; add onions, cauliflower, remaining 1/2 tablespoon rosemary, remaining salt, lemon zest and lemon juice.
• Stir mixture until cauliflower is tender, about 4-5 minutes.
• Stir in Roasted Garlic Ragu Tomato Sauce.
• Cook for 2 minutes; spoon sauce over warm lamb steaks and sausage.
• Sprinkle feta cheese crumbles and toasted pine nuts over top when serving.
• Garnish with fresh parsley.