Fettuccine with fast pork ragù – Italian Cuisine
Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Tag: ragù
Tagliatelle with white ragu and pecorino cheese – Italian Cuisine
Ingredients
- 400 g Tagliatelle with egg
- 200 g Veal pulp
- 200 g Royal pork
- 2 pcs Celery sticks
- 1 pc Onion
- 1 pcs Carrot
- Dry white wine
- Vegetable broth
- thyme
- Tuscan pecorino not too seasoned
- Extra virgin olive oil
- salt
- pepper
Tagliatelle with white ragu and pecorino cheese, peeled celery, onion and carrot, cut them into small cubes and fry them in a saucepan with 2 tablespoons of oil for 5 '.
Finely chop the veal and pork with the knife, add them to the sautéed vegetables and brown them until they have dried. Then add a sprig of thyme and blend with half a glass of white wine and a ladle of vegetable broth.
Add salt and pepper and turn off the heat (white sauce). Cook the tagliatelle in abundant boiling salted water, drain directly in the saucepan of the ragù, completing the cooking. Sprinkle with grated pecorino and serve immediately.
Neapolitan Ragù Recipe – Italian Cuisine – Italian Cuisine
Ingredients
- 500 g Beef pulp
- 150 g Tomato purée
- 70 g Tomato conserve
- 50 g Lard in one piece
- 50 g Lard
- Onion
- Basil
- Red wine
- salt
Larded the meat (a piece of shoulder fesone, or under-foil or beef spinach) with the lard reduced to strips. Melt the lard in a pot, preferably in an earthenware pot (you can substitute half the lard with the same amount of oil, but don't use only oil).
Add a few leaves of basil and the meat. Add salt, then pour in a glass of water, place on the heat, bring to the boil and cover. Check often and, when the water has been absorbed, wet the meat with half a glass of red wine. Heat the tomato purée separately with the preserve, all diluted with two glasses of water.
When the wine has evaporated, cover the meat with part of this sauce and the chopped onion; salt, then continue cooking over low heat, adding more sauce, until you have consumed it all.
Overall, the slow cooking of the meat sauce must last at least 3 hours. Season with the sauce of the large macaroni or zite and serve the meat separately.