Slowly BRAISEDd Short Rib RAGU with pappardelle pasta
Shredded Short Rib Ragu with Tomato and Wine Suace
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Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
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Pappardelle with Pancetta & Mushrooms Recipe ???? - Episode 679
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Pappardelle with Pancetta & Mushrooms recipe. ????
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Amazing Mushroom Bolognese
My rich and comforting Mushroom Bolognese recipe has silky handmade pappardelle pasta, tons of flavor and just hits the spot on a cold frosty day! It simmers away for a while and fills your house with the most amazing smell. You can make it as a vegetarian dish or with crumbled bacon but either way everyone will love it! I love making homamade pasta for this but it's really just as delicious with whataver pasta you love. This recipe just so happens to be from the Winter chapter of my book so if you have a copy, crack it open and bake along with me!
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VEGETABLE RAGU WITH PAPPARDELLE PASTA
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(All Recipes have step by step photos)
An incredible Vegetable Ragu that's so rich in flavour you'd never know it's meat-free! Made with beautiful and simple vegetables, fresh herbs and garlic. Toss with your favourite pasta and top with plenty of parmesan cheese!
Ingredients
1 large carrot or 2 small, peeled and finely chopped
1 stick celery finely chopped
1 large large onion peeled and finely chopped
1 red bell pepper finely chopped (seeds and stalk removed)
3 cloves garlic peeled and finely chopped
1 cup fresh cherry tomatoes cut into quarters
1 tbsp fresh rosemary roughly chopped
1 tbsp fresh thyme roughly chopped
3-4 sage leaves roughly chopped
1 bay leaf
½ cup white wine (125ml)
2 cups vegetable stock (500ml)
1 tbsp tomato paste (tomato puree UK)
2 tbsp dried porcini mushrooms
2 tbsp olive oil
2 tbsp butter (30g)
salt and pepper to season
For serving
14 oz pappardelle pasta or pasta of choice (400g)
Instructions
Prepare the vegetable stock and add the dried porcini mushrooms to the stock to rehydrate, set aside.
Add 1 tbsp of olive oil and the butter to a large deep-sided pan on a medium-low heat. Once hot add the chopped carrot, celery, onion, bell pepper and all the chopped herbs and saute for 10-15 minutes until softened but not browned.
Add the garlic and saute for 1 minute until fragrant. Add the cherry tomatoes and the white wine and simmer for 2-3 minutes until reduced slightly.
Scoop out the porcini mushrooms from the stock and roughly chop then add to the vegetables. Add the vegetable stock, bay leaf and tomato paste (concentrate), stir to combine.
Cover the pan and simmer for 30 minutes, uncover and simmer for another 20 minutes until the sauce has reduced and thickened slightly and the vegetables are tender.
Prepare your pasta until al dente (around 8-10 minutes check packet instructions) and toss with the ragu, serve with grated parmesan.
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