Pasta

Meat Ragu

Meat Ragu
This recipe calls for the sauce to be served over warm polenta or pasta.  If you are trying lo lighten up in the new year, substitute "zoodles" or your favorite spiralized vegetable.
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Ingredients
  1. 3 tablespoons olive oil, divided
  2. 3/4 pound mild Italian sausage, casing removed
  3. 2-pound beef chuck roast
  4. 2 1/2 teaspoons kosher salt, divided
  5. 1 cup minced onion
  6. 3 cloves garlic, minced
  7. 1/4 teaspoon red pepper flakes
  8. 2 cups dry white wine
  9. 1 cinnamon stick
  10. 2 sprigs fresh oregano
  11. 2 (28-ounce) cans crushed tomatoes
  12. 1 tablespoon soy sauce
  13. Cooked polenta or pasta
  14. 1 cup shaved Parmesan
  15. 1/4 cup torn fresh oregano leaves
Instructions
  1. Preheat oven to 325 F.
  2. Heat 1 tablespoon oil in Le Creuset Dutch Oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.
  3. In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.
  4. Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with red papper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.
  5. Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
  6. Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.
  7. Serve ragu over warm polenta or pasta, garnished with Parmesan and fresh oregano.
Notes
  1. © 2018 LE CREUSET. All rights reserved
Cooks Recipes http://recipe.cookswarehouse.com/

Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage

Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
Serves 6
This gourmet pasta sauce is great over a hearty pasta like this buckwheat pasta.
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Ingredients
  1. 3 tablespoons extra-virgin olive oil, divided
  2. 3 tablespoons chilled butter, divided
  3. 6 thin slices aged Prosciutto de Parma, torn into large pieces
  4. 1 cup pecans, coarsely chopped
  5. 12 whole fresh sage leaves
  6. 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  7. 2 cloves fresh garlic, minced
  8. 2 large shallots, minced
  9. 1 cup fresh baby spinach leaves
  10. 2 cups low-sodium chicken broth
  11. 1 teaspoon black truffle oil
  12. Sea salt and garlic pepper, to taste
  13. 3/4 cup freshly grated Parmesan cheese
Instructions
  1. Heat a tablespoon of olive oil in your KitchenAid® Skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned. Drain on paper towels and set aside.
  2. Add the pecans to the Skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn them); remove nuts from Skillet and set aside.
  3. Add a tablespoon of butter to the Skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  4. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same Skillet over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  5. Pour in the chicken stock to the Skillet and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  6. Serve the cooked Bucatini pasta tossed with the sauce and garnish with shaved parmigiano-reggiano cheese.
  7. Sauce can be made up to 2 hours ahead; let stand at room temperature.
Notes
  1. ©2016 KitchenAid. All rights reserved. Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Cooks Recipes http://recipe.cookswarehouse.com/

Buckwheat Pasta Dough

Buckwheat Pasta Dough
Serves 6
These hearty freckled noodles have depth of flavor and pair perfectly with cold weather flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.
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Ingredients
  1. 1 cup buckwheat flour
  2. 1 cup bread flour
  3. 1 teaspoon fine sea salt
  4. 1 teaspoon garlic pepper
  5. 1/4 cup hot water
  6. 2 large eggs, room temperature
Instructions
  1. Blend together flours, sea salt, and garlic pepper in your KitchenAid® Food Processor. In a separate bowl, beat the eggs into the hot water. With the Food Processor running, stream the egg mixture through the feed tube. Turn off the Food Processor once the egg mixture has been added to the flour mixture. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
  2. Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the dough in plastic film to rest for about 20 minutes.
  3. To make the Bucatini, attach your KitchenAid® Gourmet Pasta Press with the Bucatini pasta cutter disc inserted to the power hub of your Stand Mixer.
  4. Remove the dough from the plastic wrap and press it out onto a floured work surface. Cut the pasta dough into 3 or 4 portions. Turn your Stand Mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper. The dough should self-feed through the auger; wait until the auger is visible before adding the next piece. Use the combination tool to push dough through only if the dough is caught and no longer self-feeds.
  5. Once the dough starts coming through the bottom of the Gourmet Pasta Press, use the built-in wire cutter to cut the pasta at desired length as it comes through the Gourmet Pasta Press (for Bucatini, approx. 9.5 inches long).
  6. Separate the pasta after extrusion. Place noodles on a drying rock or in a single layer on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning the noodles occasionally.
  7. Next, bring some salted water to a boil in the 8.0-Quart Stockpot from your KitchenAid® 7-Ply Stainless Steel 10-Piece Set and cook the fresh pasta for about 3-4 minutes.
  8. Drain and toss into the largest bowl from your KitchenAid® Ceramic Nesting Mixing Bowl Set with a little olive oil and set aside while you prepare the pasta sauce.
Notes
  1. Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
  2. ©2016 KitchenAid. All rights reserved. Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Adapted from Kristen Hess of The Artful Gourmet
Cooks Recipes http://recipe.cookswarehouse.com/