Ragu Ratatouille Hummus Plate Ragu Food

NEAPOLITAN RAGU

Steps:

• Heat the oven to 350 degrees F.
• Set a large Dutch oven over medium-high heat. Add a 3-count of olive oil and gently brown the meatballs. Meanwhile, with a mortar and pestle, grind the salt, black peppercorns and fennel seeds with some olive oil into a grainy paste. Rub the ribs and shoulder with the mixture.
• Remove the meatballs with a slotted spoon and set aside on a paper towel-lined plate to drain. In the same pot, brown the shoulder pieces and ribs, in batches. Alternately to save time, roast the ribs in a preheated 500 degree F oven for 10 to 15 minutes while you brown the shoulder pieces in the pot.
• Remove the shoulder pieces and ribs to the meatball plate and let rest.
• Add a little more olive oil to the pot and add the thyme, oregano, carrots, onion and celery. Stir it around and scrape up the bits from the bottom of the pot with a wooden spoon. Cook the vegetables until they are slightly softened and have some nice color. Add the wine, tomatoes and tomato paste and mix well, scraping up any brown bits on the bottom. Nestle the pork shoulder pieces back into the middle of the pot then arrange the ribs around the sauce. Finish by placing the meatballs in the gaps (some of the pieces will be sticking out from the sauce but that's perfectly fine as it will roast and caramelize). Use a spoon to baste everything well, cover, then put the pot into the oven and roast until the pork is tender and the meat is just falling off the rib bones, about 1 to 1 1/2 hours.
• For the topping: Combine the chopped raisins, toasted pine nuts and parsley in a small bowl.
• Use a slotted spoon to remove the meatballs and ribs to a large platter. Remove the pork shoulder pieces from the pot and allow to rest for 10 minutes before slicing into bite-size pieces and adding them to the platter. Puree the sauce in a food processor then add it back to the pot and set over medium heat. Reduce the sauce until it is rich and thick, about 5 minutes. Season with salt and pepper, if needed. When the spaghetti is cooked, drain and add to a medium bowl. Spoon a little sauce over the spaghetti and the remaining sauce over the platter of meat. Garnish the meat platter with the raisin mixture and serve.
• Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but not colored, about 10 minutes. Take the pan off the heat and let the mixture cool.
• Add the bread to a medium bowl and pour in the milk. Let the bread soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add it to the bowl along with the cooled onion mixture. Gently combine all the ingredients with your hands until just mixed together. Don't overwork the mixture or the meatballs will be tough. Divide the mixture into 8 equal pieces and shape them into 8 nice looking meatballs. Refrigerate until ready to cook.

MUSHROOM RAGU

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.

ROASTED RATATOUILLE RAGU

Steps:

• Preheat oven to 425° F.
• Dice eggplant into 1/2-inch cubes and place in a colander in the sink and add the eggplant. Sprinkle with 2 teaspoon kosher salt and let sit for 15-20 minutes. This encourages the eggplant to sweat-pulling out some of the bitterness. After, rinse the eggplant and let it dry thoroughly.
• Meanwhile, dice the zucchini, onion and tomato into 1/2-inch cubes and place it onto a baking sheet.
• Once the eggplant is drained and dry, add it to the sheet pan with a drizzle of 1 tablespoon of olive oil. Roast in oven for 30 minutes.
• Bring a medium pot of water to a boil. Add a pinch of salt. Cook pasta for 8-9 minutes.
• Heat a large saute pan over medium heat, add the remaining two tablespoon of olive oil. Once hot, add in the crushed garlic cloves and crushed red pepper flakes. Let cook for 2 minutes until garlic starts to brown.
• Pour in the tomato sauce, salt, pepper, Italian seasoning and thyme. Stir in the roasted vegetables and let cook for 5 minutes.
• Toss in the cooked pasta and stir to coat. Cook for another 5 minutes to let flavors meld, then serve!

MUSHROOM RAGù PASTA

Steps:

• Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
• While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
• Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
• Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.

RAGU RATATOUILLE HUMMUS PLATE #RAGU

Steps:

• 1. In a large skillet heat oil until it snaps with a drop of water and fry corn tortillas. Flip the corn tortillas once after about 40 seconds and fry the other side. Remove tortillas on to a paper towel and season with salt and pepper. Cut or tear fried tortillas and set aside.
• 2. In another large skillet bring pasta sauce, spaghetti squash, eggplant, onion, peppers, garlic, basil and thyme to a boil. Reduce heat and simmer about 10 minutes. Set aside.
• 3. In a food processor finely mince; garbanzo beans, tahini, water, lemon juice, salt and garlic.
• 4. Remove the hummus and place on a serving plate.
• 5. Spoon and place the Ragu ratatouille in the middle of the hummus.
• 6. Top with crumbled goat cheese and pine nuts.
• 7. Garnish the plate with fresh parsley and lemon slices.
• 8. Serve with the fried corn tortilla pieces for dipping and squeeze lemon slices for some zest.

ROASTED VEGETABLE RAGù

Steps:

• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Spread mushrooms and next 6 ingredients in single layer on prepared sheet. Drizzle with oil; sprinkle with 2 teaspoons rosemary, salt, and pepper. Roast until vegetables are tender, stirring occasionally, about 1 hour.
• Add zucchini, 2 cups broth, and tomatoes with juices to vegetables; stir to blend well. Continue to roast until zucchini are tender and juices thicken slightly, stirring occasionally and adding more broth if liquid evaporates too quickly, about 30 minutes longer. Transfer ragù to bowl. Mix basil, parsley, and 1 teaspoon rosemary into ragù. Season with salt and pepper.