Double-Meat White Ragu
Viewers Share Photos of Rachael-Inspired Recipes + Rach Is IMPRE…
How to Make a Texas Sheet Cake With a Spicy Twist
Limo Company Owner-Turned-Gardener Turns Vacant Lots Into Urban …
How to Make Chicken with Greens, Beans and Semi-Dried Tomatoes |…
How to Make Easy Sausage, Mushroom and Tomato Rigatoni
Chef Anne Burrell Shares Details From Her Fairytale Fall Wedding
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
- 1 handful dried porcini mushrooms
- 1 1/2 cups vegetable stock or water
- Salt and pepper
- 1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1 pound ground veal, patted dry
- 1/3 pound bulk sweet Italian sausage
- 1 small carrot, finely shopped or grated
- 1 small rib celery with leafy top, finely chopped
- 1 small onion, finely chopped
- 3 to 4 cloves garlic, finely chopped
- 10 to 12 small sage leaves, thinly sliced
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 3/4 cup of milk
- Grated Pecorino Romano cheese, for serving
Place mushrooms in a small saucepan and cover with the stock or water. Bring to a boil then lower heat and simmer on very low heat to reconstitute (or pour 1 cup boiling water over them, cover and let stand for 10 minutes).
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta-cooking water.
While the pasta is working, in a heavy pot, heat the EVOO, 2 turns of the pan, over high heat until smoking. Stir in the veal to brown slightly then stir in the sausage, crumbling the meat as it cooks. Add the carrot, celery, onion, garlic and sage; season generously with salt and pepper. Cover and cook the vegetables, stirring occasionally, until softened, 3 to 5 minutes. Stir in the tomato paste, then stir in the wine to deglaze, scraping up the browned bits from the bottom of the pan.
Remove the mushrooms from their soaking liquid and chop. Stir into the ragu with their strained liquid, leaving any sediment behind. Stir in the milk, lower the heat to medium-high and cook to thicken.
Stir the reserved 1 cup pasta cooking water into the ragu. Add the pasta and toss to coat. Top with a liberal amount of cheese.