
Veal or Chicken Ragu with Mushrooms and Marsala

Beef and Eggplant Ragu with Rigatoni

Roast Chicken Ragu

How To Make Spaghetti with Mushrooms, Marsala and Mascarpone By …

Lasagna with Meat Ragu

How To Make Bacon, Fennel & Chicken Ragu By Rachael

Rachael's Chicken and Vegetable Ragu with Rigatoni

Veal and Sage Meatballs with Gorgonzola

Pork or Veal Chops with Sage and Gnocchi with Gorgonzola and Wal…

How To Make Rotisserie Chicken Ragu with Bacon and Peas By Racha…

Bacon-Wrapped Chicken with Marsala Mushrooms + "How To Get Away …
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.