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Pappardelle With Duck Ragu From 'Roberta's'

Cook the Book Kate Williams 2 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Pappardelle With Duck Ragu From 'Roberta's'

Serious Eats Kate Williams 6 comments

The pasta chapter in the Roberta's cookbook is primarily about fresh pasta. There are a couple of recipes that call for dried, but if you want to cook Roberta's pasta, you've got to be prepared to pull out a pasta machine. Carlo Mirarchi's basic pasta dough is egg-rich and a beautiful shade of yellow. It pairs well with countless sauces and fillings, and today we'll be braising a rich and meaty duck ragù. More

Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle

Serious Eats Kerry Saretsky 8 comments

This perfect easy mix of fresh and store-bought combines a chunky vegetarian double-mushroom "bolognese" with rigatoni, torn fresh mozzarella, and truffle oil. More

Apple-Pork Ragu with Orecchiette

Serious Eats Nick Kindelsperger 6 comments

Whenever I think about pork and apples, my mind usually imagines inch-thick chops with cooked apples along the side. (Hey, it's not a bad thought.) But this pair can also combine in other interesting ways. That's the lesson I learned form this recipe in Stephanie Izard's Girl in the Kitchen, which spruces up a quick ragu with browned bits of pork and loads of sliced Honeycrisp apples. The result is surprisingly light and relatively easy to put together. More

Cook the Book: Anellini alla Pecorara

Serious Eats Caroline Russock 1 comment

The recipe is a three-parter, beginning with Ragù all'Abruzzese, a slow cooking tomato sauce that's simmered with three types of meat, beef, lamb, and pork that enrich the sauce with all sorts of lovely meaty, fatty notes. The curious thing about this particular ragù is that the meat is removed before serving so that it can be used in another dish such as filling for cannelloni or tortellini. More

'My Father's Daughter': Gwyneth Paltrow's Duck Ragu

Serious Eats Caroline Russock 15 comments

Last week Ed was invited to a cookbook launch party for Gwyneth Paltrow's My Father's Daughter. In attendance were none other than Jay-Z, Jerry Seinfeld, and Alex Rodriguez of New York Yankees fame. Great set of friends, right? When asked about the food, though, Ed mentioned that the Duck Ragu was quite good, which made me want to investigate this recipe for myself. More

Sunday Supper: Rabbit Ragu with Potato Gnocchi

Serious Eats Sydney Oland 4 comments

There's something about rabbit—richer than chicken and more subtle than pork, it has a flavor that's unique. This simple ragu has uncomplicated ingredients that let the rabbit's flavor come through. More

Dinner Tonight: Pepper and Sausage Ragu with Polenta

Serious Eats Blake Royer 6 comments

[Photograph: Blake Royer] Molto Mario really was a great show. What's not to like about a younger Mario Batali flying around the kitchen saying intelligent and exuberant things about how great Italian food could be? The episodes recently appeared on... More

Cook the Book: Sicilian Ground Meat Ragu with Peas

Serious Eats Caroline Russock 6 comments

Finding the perfect ragu recipe is a journey. While the two main ingredients are tomatoes and ground meat, the background flavors and texture provided by the other ingredients are what truly make the sauce. Unlike other Italian sauces, a ragu... More

Cook the Book: Almond Gnocchi with Lamb Ragu

Serious Eats Michele Humes 2 comments

Photograph from truth82 on Flickr I've saved Joy Manning and Tara Mataraza Desmond's gnocchi with lamb ragu for Friday, because I think it'll make a great weekend project. Properly-made gnocchi are a joy both to roll and to eat, and... More

Cook the Book: Braised Guinea Hen Ragù

Serious Eats Lucy Baker Post a comment

Made from slow-cooked meats, aromatic vegetables, and fragrant herbs, hearty ragùs make classic fall toppings for pasta and polenta. Their luxurious flavor is often a result of using rich beef or wild game, but this week's Cook the Book author... More

My Favorite Ragu of All Time: What's Yours?

Serious Eats Ed Levine 3 comments

A good friend and upstairs neighbor dropped off a container of the ragu she had spend the entire day making. She had seen the story about ragus in the Sunday New York Times Magazine and decided that nothing would give... More

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