Pasta with Meat Sauce

As the weather gets cooler, it's time to turn to heartier pastas. Each of these recipes features a fabulous meat sauce. Choose among a rosemary and sage scented pork ragù, a lighter sauce made with chicken, or a classic Bolognese. Or, for something different, make the Neapolitan ragù, which gets served in two courses: a pasta tossed with the braising liquid from a slow cooked beef chuck roast, followed by the tender meat itself.

The Recipes

Perhaps the most famous (and famously disputed) sauce for pasta is Bolognese, the rich and deeply flavored meat sauce that hails from the northern region of Bologna. But Bolognese, as delicious as it is, is not the only meat sauce in town. While we include a Bolognese recipe in this collection, the other ragùs (Italian for meat sauce) display a wide range of flavors and styles, from a light chicken sauce finished with spring vegetables like artichokes and peas to a hearty pork ragù that includes both sausage and ground pork made fragrant with rosemary and sage.

All of these recipes are easy to execute. Indeed, they all develop flavor during hands-off simmering time on the stove, making them a perfect choice for entertaining. You can even make them a couple days ahead, and the sauce will taste better for it. (Add any last minute ingredients, such as the vegetables in the chicken ragù, when you reheat the sauce.

October 2010

keywords:

meat sauce, pasta, carne, ragu

Comments [3] | Add your comment

Aficionados swear by Doppio zero flour ("00") if one is to really replicate the authentic Italian experience with fresh pastas and pizza/calzone dough. And Doppio zero flour is becoming more available to us here; two sources online are Forno Bravo (they advertise wood burning brick ovens in the back pages of your mag) with a "00" imported from Italy, and King Arthur Flour now makes a "00" grind here. Both are comparably priced.
Posted: September 25, 2010 13:10 by Ironwood
I have decided to cook my way through the pasta issue and try every recipe. So far, I've made linguine al limone. I have to say, I was hesitant about the lemon, but this pasta was so fresh and wonderful, I can't wait to make it again. Then I went BIG and did the tagliatelle "paglia e fieno" con prosciutto e funghi. I made my own tagliatelle using your recipe and they were wonderful. As a matter of fact, the entire recipe was out of this world and much easier than I thought it would be. Tonight is bucatini all'amatriciana and I must say, it was not easy to find guanciale, but I'm sure it will be worth the trouble. This will keep me busy for weeks!! Thank you.
Posted: August 23, 2010 12:25 by Victor
I the recipes this month you say to use all purpose flour. What now suggest "00". As you say in the begining of this issue????
Posted: August 09, 2010 17:31 by mario95