Solidarity Pappardelle Ragù alla Bolognese

Black Garlic Pappardelle with Lamb Ragù alla Bolognese, garnished with pea shoots, shaved Parmesan, and ricotta.

Black Garlic Pappardelle with Lamb Ragù alla Bolognese, garnished with pea shoots, shaved Parmesan, and ricotta.

 

Yesterday, Slow Food USA shared a link on its Twitter feed to an article about Slow Food Italy’s creative response to the recent scandal of horsemeat-tainted prepared foods across Europe. Their idea: stuff your own pastas and make your own meat-based sauces in protest. Or in other words, know where your ingredients are coming from and what they are. In my own—not exactly selfless—gesture of solidarity, I made Pappardelle Ragù alla Bolognese. My dish was not traditional. First of all, I used lamb. I also added a mix of herbs with my dry bay leaf: thyme, rosemary, oregano, and parsley. I filled out the conventional Bolognese soffritto (onion, carrot, celery) with diced calabacita italiana, or Italian zucchini. The pappardelle is also a variation: I made it with black garlic. I love the Slow Food attitude that politics can perhaps be palatable.

Like one would do with spinach, I mashed the black garlic into the flour and egg as I was making my dough. I used five cloves, 1 egg, 3/4 cup flour, plus a bit extra, 1 tsp kosher salt, and 1 tsp olive oil.

Like one would do with spinach, I mashed the black garlic into the flour and egg as I was making my dough. I used five cloves, 1 egg, 3/4 cup flour, plus a bit extra, 1 tsp kosher salt, and 1 tsp olive oil.

 

In case the black garlic experiment didn't work, I made a plain batch.

In case the black garlic experiment didn’t work, I made a plain batch.

 

For the ragù, I browned and braised 4 lamb loin chops with diced red onion, carrot, celery, calabacita italiana, and pancetta. The braising liquid is 1 cup red wine (reduced), 1 cup chicken stock, and 1 can San Marzano tomatoes. I tied a few sprigs of rosemary, thyme, parsley, and oregano together and added them with a bay leaf. I braised the meat for 2 hours at 300°. The meat is chopped when finished and added back to the sauce after the fat skimmed.

For the ragù, I browned 4 lamb loin chops and braised them with sautéed diced red onion, carrot, celery, calabacita italiana, and pancetta. The braising liquid is 1 cup red wine (reduced), 1 cup chicken stock, and 1 can San Marzano tomatoes, chopped. I tied a few sprigs of rosemary, thyme, parsley, and oregano together and added them with a bay leaf. I braised the meat for 2 hours at 300 °F. The meat is removed from the bone and chopped when finished, then added back to the sauce after the fat has been skimmed.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s