Italian Corkscrew Pasta Ragu

                                             

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CONTAINS AN ALCOHOLIC BEVERAGE

½ cup light beer

FISH/SEAFOOD

tuna steak

MEAT

½ flank steak

PASTA

¾ lb corkscrew pasta

SPICY VEGETABLE

¼ cup seeded, sliced, minced jalapeno pepper

VEGETABLE

2 cup chopped olive

1 stalk chopped celery 3 cup trimmed asparagus

7 cup cubed eggplant

 2½ cup grated fontina

HERB

 1½ tbsp chopped thyme

OIL/FAT

2 oz extra-virgin olive oil

SEASONING/SPICE

dash black pepper

STOCK/SOUP

1 cup turkey bro

Based On Penne In Country Ragu From Bon Appetit

      1. Heat ½ of the extra-virgin olive oil in large skillet over medium heat. Add flank steak, jalapeno pepper, and black pepper; saute breaking up with fork, about 6 minutes. Add eggplant, asparagus, and celery; saute about 10 minutes. Mix in olive. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add the turkey broth and light beer; simmer uncovered about 15 minutes. Add thyme; cover and simmer adding more turkey broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered stirring often, about 10 minutes longer. Season lightly with salt and pepper. Refrigerate uncovered then cover and keep refrigerated. Rewarm over medium heat before using.

    2.   Cook corkscrew pasta in large pot of boiling salted water. Drain, reserving 1/2 cup cooking liquid. Return corkscrew pasta to pot. Mix in ragu,½ of the fontina, and the remaining extra-virgin olive oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.

      3.  Divide corkscrew pasta among plates. Serve, passing the remaining fontina separately.

Enjoy!


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