Ragù, Campania-Style

Ragù, Campania-Style
Ragù is a hearty one-pot dish that is traditionally made with meat, tomatoes and pasta. Chef Chris Manning makes this version Campania style, from Italy's southern region. This version is heavy on vegetables.
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Ingredients
  1. Ragù
  2. - 2 tablespoons olive oil
  3. - 1/2 cup chopped onion
  4. - 1/2 cup sliced mushrooms
  5. - 1/2 cup chopped peppers
  6. - 1/2 cup chopped celery
  7. - 1/2 cup chopped zucchini
  8. - 1 tablespoon Italian seasonings
  9. - Salt and pepper to taste
  10. - 3 or 4 cloves garlic, minced
  11. - 1 pound beef or pork (or both), cooked and cubed
  12. - 1 pound cooked pasta
  13. - 1/2 cup beef stock
  14. - 1/2 cup diced tomatoes
  15. - 1 cup tomato sauce
  16. - 1/4 cup red wine
  17. - 1 cup shredded mozzarella cheese
  18. - 1/4 cup Parmesan cheese
Instructions
  1. Sauté onions, mushrooms, peppers, celery, and zucchini in oil until vegetables soften. Add garlic and seasonings -- including salt and pepper -- and sauté another 30 seconds.
  2. Add meat, pasta, stock, tomatoes, tomato sauce, and wine and allow to cook together 15 to 20 minutes. Stir in both cheeses and serve, topping with more cheese.
Notes
  1. Serve with Casa Papa Red from Coyote Moon Vineyards.
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