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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Hearty Ragu With Rigatoni

2014-03-28 17.05.52This dish came to me while remembering some of the pasta dishes that my grandmother and mother made. Both of their versions of meaty pasta dishes we so delicious that I thought I should have my own. First I start with the sofrito,  which is the base to my sauce. Now I remember there was not a lot of measuring when my family used to do this. So here it goes. I put these ingredients into a food processor, but I chopped them up a little to help the processor out. 1 large carrot peeled, 1 large onion, 4 garlic cloves, and then processed  those. Then I took a small jar of roasted red peppers and a small handful blanched almonds and processed them. The almonds give the final sauce a texture somewhat like a Romesco would. This sauce is pretty complex but, I promise you won’t taste the nuts. 2014-03-28 16.12.072014-03-28 16.14.442014-03-28 16.22.30 HDR I placed all of my sofrito in a large pot and added 2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, 1 teaspoon of red pepper flakes, and 1 teaspoon of black pepper. I sauteed all of this until the veggies just started to soften and then added 1 cup of chicken stock to that and let this all reduce and absorb the liquid. Then I added 1- 28 ounce can of crushed tomatoes to that and 1 tablespoon of brown sugar to balance out the acidity of the tomatoes, and let this all simmer together.2014-03-28 16.24.27 In a separate pan I sauteed 1 pound of ground turkey with 2 tablespoons of fennel seeds, and I tablespoon of Kosher salt, and a teaspoon of black pepper until the turkey was nice and brown in color.2014-03-28 16.18.55  After the turkey was cooked I added it to the sofrito.  Then I let this all simmer together on med heat for around 1 hour stirring occasionally so all the flavors could marry together.2014-03-28 16.26.53 After about an hour the sauce will thicken and absorb a lot of the liquid and that’t what you want. While this is happening and the sauce is where I want it, I start cooking the Rigatoni. 2014-03-28 16.47.06 I cook the pasta short of it’s cooking time on the box because when I add it to the ragu it will continue cooking and then will be at the perfect place when I serve the dish. I then add fresh basil and grate on some Parmigiano- Reggiano cheese and sprinkle on freshly chopped basil from my garden. This dish is so good and so hearty, you’ll want to call your friends over so you can share it. Serve it with some cheesy garlic bread they will ask you for seconds.2014-03-28 17.05.52

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