WHITE RAGÚ WITH GENNARO

WHITE RAGÚ WITH GENNARO
 
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Ingredients

Ingredients
Method
 
  • olive oil
  • ½ a carrot, peeled and very finely chopped
  • ½ a small onion, peeled and finely chopped
  • ½ a stick of celery, finely chopped
  • 1 clove of garlic, peeled
  • a few sprigs of fresh thyme
  • 3 fresh bay leaves, crushed slightly
  • 1 fresh red chilli, finely chopped
  • 250g of free-range chicken, 1 chicken breast and 1 thigh cut into small pieces (approx. ½ cm cubes)
  • 100ml white wine
  • sea salt and black pepper
  • 250ml hot organic chicken stock
  • 200g penne pasta
  • 10g Parmesan cheese
  • a small handful of fresh parsley, finely chopped
Place a medium pan on a medium heat with a little oil, to this add the carrot, onion, celery, whole garlic, thyme, bay and chilli and cook on a low heat for 5 to 10 minutes, or until softened slightly.

Stir in the chicken and cook until sealed on all sides. Next, add the wine and a pinch of salt and pepper and continue stirring until the wine has evaporated. Add the stock, then put the lid on and keep cooking for 30 to 35 minutes or until reduced slightly and the chicken is cooked through.

When the sauce is almost ready, bring a large saucepan of slightly salted water to the boil, then add the penne and cook according to pack instructions.

Once the sauce is ready, remove and discard the bay leaves, garlic and thyme sprigs. Drain the pasta, reserving a cupful of cooking water, then add to the sauce along with a couple tablespoons of the cooking water. Mix well and sauté for a minute, then remove from the heat and serve with a grating of Parmesan and the parsley. Serve immediately.

WHITE RAGÚ WITH GENNARO

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This recipe was uploaded by FoodTube

  
 
 
 
The traditional Bolognese sauce is simple to make but takes about 2 hours to cook. Therefore I am giving you the Italian housewife’s quick alternative which does not include tomato, but takes about 5 minutes to cook!

Serves 2

Method


Place a medium pan on a medium heat with a little oil, to this add the carrot, onion, celery, whole garlic, thyme, bay and chilli and cook on a low heat for 5 to 10 minutes, or until softened slightly.

Stir in the chicken and cook until sealed on all sides. Next, add the wine and a pinch of salt and pepper and continue stirring until the wine has evaporated. Add the stock, then put the lid on and keep cooking for 30 to 35 minutes or until reduced slightly and the chicken is cooked through.

When the sauce is almost ready, bring a large saucepan of slightly salted water to the boil, then add the penne and cook according to pack instructions.

Once the sauce is ready, remove and discard the bay leaves, garlic and thyme sprigs. Drain the pasta, reserving a cupful of cooking water, then add to the sauce along with a couple tablespoons of the cooking water. Mix well and sauté for a minute, then remove from the heat and serve with a grating of Parmesan and the parsley. Serve immediately.
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