QUICK RAGù WITH RICOTTA AND LEMON
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey - though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
- Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
- Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
- In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
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Kingston Klinglesmith
[email protected]I'm allergic to ricotta. Do you think I could substitute another cheese?
Ovayo Nesi
[email protected]I'm not sure about this recipe. It seems like it might be too bland.
sibusiso jonti
[email protected]This recipe looks really easy to make. I'm going to try it this weekend.
Thuleleni Makhanya
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to try to make it anyway. I think it sounds delicious.
Naeem Bhatti
[email protected]I'm curious to try this recipe with different types of pasta. I think it would be great with penne or tagliatelle.
sonu rai
[email protected]I'm planning on making this recipe for my next dinner party. I think it will be a great dish to serve with a side of garlic bread.
Copter Don
[email protected]This is the best ragù recipe I've ever tried! It's so flavorful and the ricotta and lemon give it a unique twist. I highly recommend it.
Verse Flee
[email protected]I'm not usually a fan of ricotta, but it really works in this recipe. It adds a nice creaminess to the ragù.
Laki Akhter
[email protected]This recipe is a keeper! It's so easy to make and it's always a hit with my family. I love the combination of ricotta and lemon.
Reactor King
[email protected]I'm not sure what I did wrong, but my ragù turned out really watery. I think I might have added too much liquid.
Robikul Islam
[email protected]This recipe was a bit too bland for my taste. I think it could use some more garlic and herbs.
Tommy Sin
[email protected]I'm not a huge fan of ragù, but this recipe changed my mind. The ricotta and lemon make it so light and refreshing. I will definitely be making this again.
Jiya happy
[email protected]Delicious! The ricotta and lemon add a nice touch of brightness to the savory ragù. I highly recommend this recipe.
Robert Media
[email protected]This was my first time making ragù and it turned out great! The instructions were easy to follow and the ingredients were easy to find. I will definitely be making this again.
YAHYA EZZAOUI
[email protected]I love this recipe! It's so simple, yet so delicious. I've made it several times now and it's always a crowd-pleaser.
Deepak gnawali
[email protected]This ragù was incredibly flavorful and easy to make. The addition of ricotta and lemon gives it a light and refreshing taste that is perfect for a summer meal. I served it over spaghetti and it was a hit with my family.