Rigatoni With Duck Ragù Food

BAKED RIGATONI WITH LAMB RAGù

Steps:

• Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
• Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
• In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
• Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

RIGATONI WITH PORK RAGù

Steps:

• Preheat oven to 325 degrees F. Line a flat work surface with a sheet of parchment paper. Place ribs on the parchment in an even layer. Season generously with salt and freshly ground pepper on both sides. Heat a large roasting pan on top of the stove over medium heat. Add the olive oil and let heat for 1 minute. Put the ribs in the pan and brown on all sides, 8-10 minutes. Add the garlic and let brown, 1-2 minutes. Add the crushed tomatoes. Using a wooden spoon, scrape up all the browned bits on the bottom of the pan. Add just enough water to cover the ribs. Transfer to the oven and braise, uncovered, until the meat is tender, 2-2½ hours, checking after 1¼ hours.
• Check the ribs after 1¼ hours. The surface of the roasting pan should be caramelized around the edges, with bubbles of sauce around the ribs. Return to the oven until the ribs are fork tender, another 45 minutes.
• After a total of about 2 hours of cooking, check for doneness. The meat should be tender and pull easily from the bone. Set ribs aside in the roasting pan to cool slightly.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 minutes less than what's advised on the box. Meanwhile, pull the pork meat from the bones; discard the bones. Toss the meat with the sauce in the roasting pan to make a ragù. Season with salt and pepper. Break up the dried chili and stir into the sauce.
• Assembly: Reserve ¾ cup pasta water. Drain the rigatoni, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the rigatoni with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be al dente. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve with freshly grated Pecorino Romano and more dried chilies.

RIGATONI WITH DUCK RAGù

Steps:

• Heat oil in large deep skillet over medium heat. Add next 4 ingredients. sauté until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.
• Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 1 cup cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.

RIGATONI WITH MUSHROOM RAGù

Steps:

• Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
• Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
• While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.