Quick Ragu Pasta

I know that when the average foodie hears the like of Rachel Ray they cringe, but I just tried a take on one of her recipes and it was pretty darn good.  As a man that likes to eat I will try just about anything once.  Granted I have tried a couple of her recipes and had less than great results. However, this one hit the nail on the head.  Her Christmas Pasta recipe is great.  I modified it a bit to help with standard shopping ingredients and sizes, but for the most part left it as-is.  The pancetta to start if off adds some great flavors.  Plus this recipe makes a ton of sauce and then allows you to cook only the pasta necessary for each meal.  Only two of you, make 1/2 lb of pasta and you are good to go.  Want some leftovers for lunch, boil some fresh pasta and toss it with some leftover sauce.  There is nothing like fresh pasta to make leftovers not taste like leftovers. I also changed the name as it is more of a Ragu than anything.

Quick Ragu Pasta

Heat a dutch oven or large heavy bottom pot over medium high heat.

Add oil, bay, and pancetta bits and brown for 1 minute. Then add the garlic and cook for another minute.  Make sure to stir frequently so the garlic does not burn.

Add meats and brown.  Using a wooden spoon crumble and continue to cook for 5 minutes.

Add the carrots, celery, and onions to the pot. Cook for 5 minutes.

Add the wine and cook for 1 minute.

Add stock and tomatoes to the pot.

Stir in parsley, allspice and season sauce with salt and pepper, to taste.

Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.

Cook as much of the pasta as needed. Toss the pasta with a couple of ladles of sauce.

Finish the pasta off with some freshly grated Parmesan and a sprinkle of parsley.

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Quick Ragu Pasta

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

A quick Ragu Pasta based on Rachel Ray's Christmas Pasta. Boil as much pasta as needed and toss in the sauce. Save the sauce in the fridge and heat as needed. This is the perfect pasta for a whole week full of meals.

Course: Pasta

Cuisine: Ragu

Servings: 10

Author: Rex

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic crushed
• 1 bay leaf fresh or dried
• 1/4 pound pancetta thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
• 1 pound bulk hot Italian sausage
• 1 pound meatloaf mix ground beef, pork and veal
• 1 medium carrot peeled and finely chopped
• 1 rib celery chopped
• 1 medium onion chopped
• 1 cup Cabernet Savignon
• 14 oz can beef broth
• 2 28-ounce cans chunky style crushed tomatoes
• 2 Tbs flat leaf parsley leaves
• 1/4 tsp allspice
• Coarse salt and black pepper to taste
• 2 boxes penne
• Grated Pecorino Romano

Instructions

1. Heat a dutch oven or large heavy bottom pot over medium high heat. Add oil, bay, and pancetta bits and brown for 1 minute. Then add the garlic and cook for another minute. Make sure to stir frequently so the garlic does not burn..
2. Add meats and brown. Using a wooden spoon crumble and continue to cook for 5 minutes.
3. Add the carrots, celery, and onions to the pot. Cook for 5 minutes.
4. Add the wine and cook for 1 minute.
5. Add stock and tomatoes to the pot.
6. Stir in parsley, allspice and season sauce with salt and pepper, to taste.
7. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving.
8. Cook as much of the pasta as needed. Toss the pasta with a couple of ladles of sauce.
9. Finish the pasta off with some freshly grated Parmesan and a sprinkle of parsley.

Recipe Notes

Recipe adapted from Rachel Ray's Christmas Pasta - http://www.foodnetwork.com/recipes/rachael-ray/christmas-pasta-recipe/index.html

Nobody was more surprised than me by how easy and delicious this recipe actually was.

You have to try this out!