cheese
chicken
dinner
grana padano
lunch
marsala
mushrooms
pasta
ragu
sage
veal
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Veal or Chicken Ragu with Mushrooms and Marsala

Veal or Chicken Ragu with Mushrooms and Marsala

Bob Harper's NYC Apartment Tour + Rach's Everything Pigs in a Bl…

Barbara Corcoran Shares Her Best Business Advice + Nachos 2 Ways

Rach's Bucatini with Bacon & Creamy Onion Sauce + Chef Richard B…

Rach’s Rotisserie Chicken Meal + Stacy London's Makeover

Season 17 of Rachael Is Coming—Here's When!

3 Tools Every DIYer Should Have

3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…

3 Things You Should Add to Your Medicine Cabinet, According To a…

A Style Expert on Why the Nap Dress Is So Popular

Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…

Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys

Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…

Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese

Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…

Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…

How to Stay Organized While Running a Business From Home

The Right Order to Apply Skincare Products, According to Rachael…

How to Make Dark Chocolate Chip Cookies With Sea Salt

How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3/4 pound cremini mushrooms, chopped
  • 1 pound ground veal or chicken
  • Salt and pepper
  • A little freshly grated nutmeg, about 1/8 teaspoon
  • 3 large shallots, finely chopped
  • 1 rib celery, finely chopped
  • 4 cloves garlic, finely chopped
  • A handful sage leaves, thinly sliced
  • 2 tablespoons stemmed thyme
  • 2 tablespoons tomato paste
  • 1/2 cup Marsala
  • 2 cups veal or chicken stock
  • 1 cup milk
  • 1 pound pappardelle, tagliatelle or linguine
  • Grated Grana Padano or Parmigiano Reggiano cheese, for tossing and topping
  • 1/2 cup parsley, chopped
  • EVOO – Extra Virgin Olive Oil, for drizzling

Yield

Serves: 4

Preparation

Bring a pot of water to a boil for the pasta.
 
In large skillet or Dutch oven, heat oil, 2 turns of the pan, over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat.

 
Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO to finish.

Serve the pasta in shallow bowls and pass extra cheese at table.