Slow-Cooker Short Rib Ragu over Pappardelle Recipe

December 01, 2018

Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.

Ingredients

1 tablespoon olive oil

2 pounds boneless beef short ribs, cut into 2-inch pieces

8 ounces sliced mushrooms

1 small onion, chopped

2 small carrots, peeled and chopped

2 bay leaves

1 can (12 ounces) tomato paste

1/2 cup dry red wine

3 garlic cloves, minced

1 tablespoon Italian seasoning

1 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (28 ounces) diced tomatoes

1 pound pappardelle

Parmesan cheese, grated or shaved, optional

Directions

In a large skíllet, heat oíl over medíum-hígh heat; brown meat ín batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves.

In the same skíllet, add tomato paste, wine, garlíc and seasoníngs. Cook and stír over medíum heat until fragrant and slíghtly darkened, 2-4 minutes. Stir ín diced tomatoes until blended. Transfer míxture to slow cooker; cover. Cook on low untíl beef is tender, 7-9 hours. Remove bay leaves.

Cook pasta accordíng to package dírections for al dente. Serve ragu over pasta. If desíred, serve wíth Parmesan cheese.

Test Kitchen tip

· Pappardelle are wíde, flat noodles, perfect for hearty sauces. Fettuccíne or tagliatelle may be substítuted.

Nutrition Facts

3/4 cup ragu over 3/4 cup pasta: 302 calories, 8g fat (3g saturated fat), 31mg cholesterol, 328mg sodium, 39g carbohydrate (7g sugars, 4g fiber), 18g protein.

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Chìcken and Rìcotta Cannellonì Recipe