Learn how to make this delicious beef ragout with lemon ricotta creme recipe from the Kenmore in-house chef Kari Karch
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1201 per serving
- 1 teaspoons olive oil
- 1 tablespoons butter
- 2-1/2 ounces thick-cut slice pancetta, cut into 1/8-inch dice
- 2 pounds (cubed) beef chuck roast & lamb
- 1 onion, diced
- 2 celery, diced
- 1 carrot, diced
- 5 cloves garlic, diced
- 3 teaspoons anchovy paste
- 1/4 cup tomato paste
- 1 cup chili flakes
- 2 bay leaves
- 2 sage leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 1/2 bottle good red wine
- 2 cup beef stock
- 2 cup tomato sauce (preferably san marzano)
- 1 box Pappardelle pasta or fresh pasta
- Fleur de Sel
- 1/2 cup ricotta cheese
- Zest and juice of 1 lemon
- Salt and Pepper
Heat a large, heavy saucepan to medium-high. Cut up pancetta & until crispy then remove with a slotted spoon & dry on a paper towel.
Season meat with kosher salt and fresh ground pepper. Add meat to the pot, brown meat and remove.
Cut celery, carrot & onion. Place all into food processor, plus garlic cloves and blend. Add oil to the pan, then add veggies, salt, & pepper till it's golden (about 4 minutes).
Add tomato paste & anchovy paste... Cook for 1 min. Then add spices, bottle red wine... Reduce red wine to half. add beef stock & tomato sauce. Add the meat to the sauce. Cover the lid. Put in pre-heated 350 degree over for 2.5 hours.