ITALIAN LAMB RAGU (RAGU DI AGNELLO)
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How to make the most incredible Italian Lamb Ragu with vegetables, red wine and rosemary. This ragu is super easy to make and is perfect for serving up for a weekend family dinner. Serve with pappardelle pasta and shavings of Pecorino cheese.
Ingredients
1 carrot
1 celery stalk
1 onion
2 cloves garlic
1 lb ground lamb mince UK (500g)
1 cup red wine (240ml)
28 oz canned whole plum tomatoes (800g)
2 cups chicken stock (500ml)
2-3 rosemary sprigs
1 bay leaf
3-4 tbsp olive oil
Salt and pepper
For serving (optional)
1.1 lbs Pappardelle pasta or pasta of choice (500g)
▢Pecorino cheese
Instructions
Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.
Let the ragu simmer slowly on a medium-low heat, uncovered for 3 hours. If it starts to dry out too much add a little more water or stock.
Once ready, taste and add more salt as needed. Bring a large pot of salted water to a boil and cook your pasta of choice until al dente while keeping the ragu warm.
Once the pasta is cooked transfer it to the ragu and toss until completely combined in the sauce. Serve in bowls topped with pecorino cheese.
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Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network
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Pappardelle with Sausage Ragu
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 15 min (includes resting time)
Active: 55 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
Pappardelle:
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks
Directions
Special equipment: a pasta roller
Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
Pappardelle:
In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
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Giada's Pappardelle Pasta with Sausage Ragu | Giada Entertains | Food Network
Pasta | Basics with Babish
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Pasta - one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
Recipe:
Watch the rebroadcast of the Twitch livestream for this episode here:
Grocery List:
Flour
Semolina flour
Eggs
Olive oil
Romano
Parmigiano reggiano
Garlic
Parsley
Lemon
Salt
Black pepper
Special equipment:
Rolling pin OR pasta press
Stainless steel pan
Cheese grater
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How to Make Classic Homemade Pasta 4 ways
If you've ever wanted to make fresh pasta at home, then you've come to right place. Consider this a basic homemade pasta guide. I'll be going over an multipurpose pasta dough, 4 different shapes of pasta, and 4 different kinds of pasta sauces to go with each pasta. You've got tagliatelle/fettuccine, garganelli, tortellini, and the classic spaghetti. Long story short, you got choices. I Hope you guys give it a shot to see how incredibly fun pasta making is!
My pasta roller:
(below is a more affordable choice, if this one is out of budget)
Here is a more affordable pasta roller that I also trust:
My Old Carbonara Recipe:
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Ingredients you'll need:
Pasta dough-
3 cups (480g) 00 type flour or all purpose flour
5 large whole eggs
1/2 teaspoon (2g) fine sea salt
1 teaspoon (5g) extra virgin olive oil
Pappardelle all' uovo with spring onions and cream | easy pasta recipes by Lazy Pasta
A fresh ingredient like a spring onion can be distinctive enough to carry the weight of an entire recipe.
Here, the spring onion finds an ally in the sun-dried tomato, which in turn brings in a rich, slightly sour taste to a recipe that was sweeter because of the cream and onions...
To read this recipe, visit:
For easy pasta recipes, quick and simple, visit:
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Trying alternative discs to make pasta with Philips Pasta and noodle maker VIVA collection HR2342
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Thank you Philips for sending this design award winning unit.
Just a quick video to show you how simple and easy it is to use and how to clean the new Philips VIVA Collection Pasta and noodle maker compact model in white. HR2342/06.
If you are interested to see the unit in operation, please subscribe to my channel as more videos will be uploaded soon. Healthy, fresh, tasty and convenient recipes will also follow.
Fresh, quick pasta the way you like it. Add ingredients and it automatically does the rest
Compact size: It has seamless and compact design. You can easily keep it on the coutertop or store it in the cabinet without occupying a lot space.
Integrated storage drawer: for shaping discs and power cordIntegrated storage drawer for shaping discs and power cord It has smart built-in storage for shaping discs and power cord so that you can alway keep your kitchen tidy and neat.
3 classic pasta types: including speghetti, penne, fetuccine3 classic pasta types including speghetti, penne, fetuccine To create your favorite pasta shapes, simply attach one of the pasta shaping discs to the pasta maker. With the machine there are 3 default classic shaping discs for Spaghetti, Penne and Fettuccini
Free recipe book: full of inspiring ideasFree recipe book full of inspiring ideas Accompanying the machine there is a recipe book created by culinary experts, giving inspiration for fresh homemade and delicious pasta and noodles.
Detachable parts: for easy assembly and cleaning
Detachable parts for easy assembly and cleaning The detachable components of the Philips Viva Pasta & Noodle Maker can be easily installed, dismantled and cleaned.