Saturday, March 29, 2008

Pappardelle With Ragu

I made this meaty stew a couple of weekends ago and it was delicious! Try it.

2 lbs. boneless lamb stew or pork stew or 1 pound each, trimmed of excess fat (I had the butcher cut stew meat for me from a pork shoulder, there was about 2 lbs. left so he cut 3 pork steaks out of that. If you're not from St. Louis you may not know about pork steaks. Season them with salt, pepper, Worcestershire, and garlic salt, sear them on a really hot grill, then cook slowly for about an hour. Brush with some barbecue sauce and serve to your friends. They'll love you.)
Kosher salt
Olive oil
4 ounces pancetta, diced
1 yellow onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, minced
1/2 cup red wine
1 teaspoon paprika
1 large can (28 ounces) chopped tomatoes, plus 1 can (14 1/2 ounces) chopped tomatoes
1 bay leaf
1 pound pappardelle pasta or wide egg noodles
1/3 cup chopped fresh Italian parsley leaves
Coarsely grated Parmigiano-Reggiano or pecorino Romano cheese

Cut the meat into 1-inch pieces, trim, rinse, and pat dry with paper towels. Sprinkle with salt. Coat the bottom of a heavy 5-7 quart Dutch oven with a thin film of the oil and set pot over medium-high heat. When the oil shimmers, add enough meat to cover bottom of pan in 1 layer. Don't crowd the meat! Cook without stirring, until the meat lifts easily from the pot with tongs and is well browned on the bottom, about 5 minutes. [The trick to browning your meat well is to leave it alone! Don't fiddle with it. When you can turn it easily, without any resistance, then it's time...but not before.) Turn and brown on the other side, about 5 minutes more. Transfer meat to a plate and continue with remaining meat, adding more oil to the pot in between batches as needed.

When last batch of meat has been removed, drain off all but about 1 tablespoon fat from the pot. Add the pancetta and cook, stirring, until it renders most of its fat, about 1 minute. Add the onion, carrots, and celery. Cook, stirring often, until vegetables are softened, about 5 minutes. Add the garlic and cook for 1 minute. Pour in the wine and cook for 1 minute, stirring to release browned bits. (Note to all of our friends...John and I don't drink, so if you bring us a bottle of wine when you come to visit, a nice bottle of cooking wine is fine. Unless you want to drink it of course. Thanks.) Return meat and any accumulated juices to pot and stir in the paprika. Add the tomatoes and bay leaf and let it come to a boil. Reduce heat, cover, and simmer until meat falls into shreds when pushed with the side of a spoon, about 2 1/2 hours, stirring occasionally. Turn off the heat and let stand while you cook the pasta.

Bring a large pot of salted water to a boil and add pappardelle; cook according to package directions until al dente. Drain pappardelle and divide among bowls. Stir the parsley into ragu, ladle over pasta, sprinkle with cheese, and serve.

[From Braises and Stews, by Tori Ritchie]


Joey said...

This looks delicious! But where are your hands? I thought we were supposed to see hands in your food preparation pics! Was John not around?

Kathryn said...

Good point, Joey. I had to take my own pictures, which was quite upsetting because I'd just had a manicure. My hands were particularly lovely that day. What a waste.

i'm kelly said...

yum! i'll definitely have to give this one a try!

Liza's Eyeview said...

I'm always on the look-out for a good recipe. This one looks good. I'll try it.

Too bad we didn't see your lovely newly manicured hand on the photo :)