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Quick Meat Ragout with Orecchiette
Category: Main Course, Beef
Serves:
Rating:
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Ingredients:
1 lb. orecchiette 2 Tbls. butter 1 lb. ground beef 1 lb. ground pork 1 Tbls. garlic powder salt to taste 1 tsp. ground bay leaf dash of ground clove 1/4 tsp. ground ginger black pepper 2 Tbls. tomato paste 1/2 cup red wine 1 28-oz. can ground peeled tomato 1/4 cup fresh tarragon, minced 2 Tbls. butter
Directions:
Set a large pot of water on the stove over high heat. When it comes to a boil, toss in some kosher salt and add the orecchiette. Stir occasionally to keep the noodles from glomming together. Break up any noodle clumps that form with a wooden spoon. Melt 2 Tbls. of butter in a large pan on top of the stove over medium-high heat. Grab your ground pork and beef from the fridge. Unwrap them and add them to the pan when the butter has melted. Stir the meat with a wooden spoon to break it up as it starts to cook. After a few minutes, the meat should start to give off some juice and look about like this. While it’s not a super attractive sight (yet!), your kitchen should have that heavenly, fried-hamburger smell at this point. Add the garlic powder, ground bay leaf, clove, and kosher salt and black pepper to taste. Stir to combine. Continue to cook the meat on medium-high heat, stirring occasionally, until it’s fairly browned. Toss in the diced onion. Stir to combine. Continue to brown the spiced meat and onions until they look about like this. All those brown bits are pure flavor. Add the tomato paste to build the next layer of flavor. Stir well to break it up and distribute evenly. Start to scrape at the bottom of the pot with your wooden spoon to deglaze it. The tomato paste should have enough moisture in it to allow you to get all those brown bits. Continue to cook over medium-high heat for another few minutes. Pour in the wine.Stir to combine. Cook for a minute or two. The wine should almost instantly evaporate and incorporate into the sauce. Add the can of ground tomatoes. Stir to combine. Turn the heat down to low. Cover the pan up fairly tightly. The pan I used doesn’t have a lid, so I used a pizza pan, which worked just fine. While you’re waiting for the pasta to finish cooking, give the sauce a stir every once in a while. It will be really thick. Otherwise, keep it covered so it doesn’t lose too much moisture. Finish the ragout with tarragon and a little butter Right before you drain your pasta, toss the minced tarragon and 2 tablespoons of butter into your ragout. Stir to mix well and melt the butter. When the pasta’s cooked to your liking, drain it well. Add the pasta to the sauce Dish the pasta out and top with a generous amount of ragout. Serve and enjoy. You have a few choices for how to serve this You can also add the drained pasta right to the pan and stir to combine it. Or, you could do that, then put it in a lasagna pan topped with handfuls of grated cheese and bake it in the oven til the cheese is brown and bubbly.