Rigatoni Strascicati col Ragù (Pasta with Florentine Meat Ragù) – Stefan’s Connoisseur Weblog

Pasta with meat ragù is without doubt one of the greatest identified Italian dishes all over the world. Every area in Italy has its personal model. Essentially the most well-known is Tagliatelle alla Bolognese. It’s so well-known in reality, that outdoors of Italy, all varieties of ragù with meat and tomatoes are also known as “Bolognese”. Within the metropolis of Florence in Tuscany, the ragù just isn’t served with tagliatelle or spaghetti, however with rigatoni. They usually have made the title of the dish extra poetic by saying that the pasta is “dragged” (strascicati) with the ragù. You possibly can inform this ragù is completely different from Bolognese as a result of it accommodates rosemary, parsley, garlic, purple chilli pepper flakes, finish lemon zest (all substances that you simply gained’t discover in genuine Bolognese), and it doesn’t include milk. It additionally accommodates rooster livers, which aren’t included within the “official” recipe for Bolognese, however there are variations of Bolognese that do embody them. That is actually a meat ragù with solely a small quantity of tomato. I’ve adopted Biba Caggiano’s recipe.

Substances

Serves 6

• 450 grams (1 lb) floor beef chuck
• 3 to 4 rooster livers, finely minced
• 1 small onion, minced
• 1 celery stalk, minced
• 1 medium carrot, minced
• 2 Tbsp minced recent rosemary leaves
• 1 Tbsp minced recent flat leaf parsley
• 2 garlic cloves, minced
• 250 ml (1 cup) Chianti Classico or different purple wine
• 4 ripe plum tomatoes, skinned, seeded, and pureed
• 1/8 tsp fresly grated nutmeg
• pinch of purple chilli pepper flakes
• grated zest of 1/2 lemon
• salt
• further virgin olive oil
• 600 ml (2 1/2 cups) home made rooster inventory
• 1 Tbsp butter
• 450-600 grams (1 – 1.3 lbs) rigatoni pasta
• fresly grated parmigiano reggiano

Directions

Warmth 4 Tbsp olive oil in a casserole or Dutch oven. Add minced carrot, celery, and onion.

Stir over medium-high warmth till the greens begin to get come coloration.

Add minced garlic, parsley, and rosemary.

Stir for an additional minute.

Add the bottom beef and minced rooster livers. (I had forgotten to mince the rooster livers, which isn’t a good suggestion as you don’t need bigger items of liver within the completed ragù.)

Cook dinner the meat and livers over excessive warmth, stirring and breaking apart the meat with two picket spatulas, till the meat begins to sizzle.

Deglaze with 240 ml purple wine. Scrape over the underside of the casserole with a picket spatula to launch any taste that acquired caught.

Stir over medium-high warmth till not less than half of the wine has evaporated. Add the skinned, seeded, and pureed tomatoes.

Stir to combine within the tomatoes, then add the grated zest of half of a lemon.

Add 1/8 teaspoon of freshly grated nutmeg and a pinch of purple chilli pepper flakes as nicely.

Add 600 ml of rooster inventory.

Season with salt, except you used store-bought rooster inventory that accommodates salt.

Stir to combine and produce to a boil.

Partially cowl the casserole and scale back the warmth to a gradual simmer.

Enable to simmer for about 2 hours, stirring repeatedly. The ragù ought to thicken.

Style and modify the seasoning with salt and purple chilli pepper flakes.

The ragù may be ready forward.

To complete the dish, boil the pasta in salted water based on package deal directions.

When the pasta is al dente, drain it, and add to the ragù.

Toss the pasta with the ragù.

Add a tablespoon of butter in small items…

…and a handful of freshly grated parmigiano reggiano.

Stir the pasta till the cheese and butter have melted.

Serve directly on preheated plates, sprinkled with some extra freshly grated parmigiano reggiano.

Wine pairing

It goes with out saying this must be paired with a Chianti Classico. I might advocate a medium-bodied one, as a full-bodied Chianti could be extra appropriate for a Bistecca alla Fiorentina.