Caramelle Ripiene di Patate al Ragu: Potato

Name: Caramelle Ripiene di Patate al Ragu: Potato
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 kgs baking potatoes, like russets, peeled, cut into 8 pieces and held in water; 227 grams beef, ground; 1 Tbsp butter; 4 Tbsps butter; 454 grams whole peeled tomatoes, crushed by hand, with the juices; 1 carrot, scraped and finely chopped; 4 stalks celery, finely chopped; 237 milliliters dry white wine; 1 egg, beaten; 4 eggs; 828 milliliters flour; 1 clove garlic, finely chopped; 5 cloves garlic, sliced; 118 milliliters milk; 118 milliliters finely diced mortadella; 59 milliliters extra-virgin olive oil; 1 teaspoons extra-virgin olive oil; 1 Tbsp finely chopped onion; 2 mediums onions, finely chopped; 1 Tbsps finely chopped oregano; 113 grams pancetta, ground; 118 milliliters Parmigiano-Reggiano, grated, plus more for garnishing pasta; 454 grams pork, ground; 6 servings Salt and pepper; 1 Tbsps finely chopped thyme; 454 grams veal, ground; 473 milliliters chicken, beef, veal, or vegetable broth; 113 grams stracchino, or taleggio

The recipe Caramelle Ripiene di Patate al Ragu: Potato can be made in approximately 55 minutes. One serving contains 1355 calories, 64g of protein, and 72g of fat. This recipe serves 6. A mixture of baking potatoes, salt and pepper, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Users who liked this recipe also liked Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, Gnocchi di Patate con Ragù di Agnello, and Gattò di patate (Potato “Cake”).

Instructions

Boil the potatoes in plenty of water until tender (but not absorbing water).

Ingredients you will need

Potato

Water

Meanwhile, heat the butter over medium-low heat and add the onion and garlic. Sweat low heat until the aromatics are soft and translucent. Set aside.

Ingredients you will need

Butter

Garlic

Onion

Drain the potatoes, allow to cool a few minutes, then pass through a food mill or ricer. To the potatoes, add the onion, garlic, Parmigiano, mortadella, stracchino, herbs, and salt and pepper to taste. If necessary to moisten the mixture, add the egg. Set aside.

Ingredients you will need

Salt And Pepper

Mortadella

Parmigiano Reggiano

Potato

Garlic

Herbs

Onion

Egg

Equipment you will use

Potato Ricer

Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheet into rectangles 3 inches by 1-inch. In the center of half the rectangles, place a scant tablespoon of the potato mixture. Top the filled rectangles with the unfilled rectangles and press at the edges to seal.

Ingredients you will need

Potato

Pasta

Roll

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Warm the Ragu Bolognese in a 12 to 14-inch saute pan over medium-high heat.

Ingredients you will need

Bolognese

Equipment you will use

Frying Pan

Cook the pasta in the boiling water for 3 minutes.

Ingredients you will need

Pasta

Water

Drain and add to the pan with the ragu.

Equipment you will use

Frying Pan

Add the remaining butter and toss over high heat 1 minute to coat. Divide the pasta evenly among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.

Ingredients you will need

Parmigiano Reggiano

Butter

Pasta

Equipment you will use

Bowl

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Roll or shape as desired.

Ingredients you will need

Roll

In a 6 to 8 quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.

Ingredients you will need

Vegetable

Carrot

Celery

Garlic

Onion

Add veal, pork, beef, and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes.

Ingredients you will need

Vegetable

Pancetta

Beef

Meat

Pork

Veal

Add tomatoes and simmer 15 minutes.

Ingredients you will need

Tomato

Add the milk and simmer until reduced to nothing, about 10 minutes.

Ingredients you will need

Milk

Add the wine and brodo, bring to a boil, lower the heat, and simmer over for 2 to 21/2 hours. Season with salt and pepper, to taste and remove from heat.

Ingredients you will need

Salt And Pepper

Wine