Italian Style Ragú With Penne Rigate Pasta From The Careless Cook

 

Italian Style Ragú With Penne Rigate Pasta From The Careless Cook

 

This is the best pasta dish I’ve ever made and one of the best I’ve ever tasted, including those in Rome.  Simple to make, nutritious and the clean up was very simple.  Matter of fact, I was able to sit and have another glass of wine while my wife cleaned the kitchen! 

 

Well, not the whole glass.  A broom spilled a lot of it down the front of my shirt.

 

Where did I get the idea for this ragú?  From a book by the actor, S. T., but that’s enough of a hint.  I’ll blog about the excellent, breezy, humorous, and delicious book soon.

 

As usual, The Careless Cook did not waste time following the recipe as written.  But, close.  Hey, every Italian mother has her own version, so why not me?

 

You may already know this, but for my three faithful readers who often have a loss of memory after …. Well, I can’t remember when, but often.

Anyway, here’s what the Italian cooks say about pasta:  Ogni salsa ha la sua pasta!  (O-knee salsa-la soo-a pasta!) Every sauce has its own pasta.

 

Ok, I made that up.  BUT, it’s true.  Certain pastas for certain sauces. Don’t mix and match….’cause with mixin’ there ain’t no matchin’!

 

In a dish like ragú, which has a rather thin sauce, you want pasta with ridges to catch all the flavors.

Italian Style Ragú With Penne Rigate Pasta

(feel free to use any other ridged pasta, such as Rigatoni)

Oven to 250ºF

 

Ingredients

 

A slosh of olive oil (Several times, as needed.)

1 onion diced

1 large carrot diced (I used colorful carrots and left some cut in rounds)

1 large stalk celery diced

4 oz diced pancetta (usually comes in a packet) 

¾ lbs lean hamburger meat

6 oz pork, finely diced, or use ground pork

¾ cup dry red wine

2 cups chicken broth (I used Tuscan style)

2 tablespoons tomato paste (I used tomato paste from a tube)

handful of fresh basil

handful of fresh oregano

(No herb garden?  Use dried herbs to taste.)

 

16 oz package Penne Rigate pasta

NOTE: No garlic on the list.  Quite often, Italian cooks do not put both onion and garlic in the same dish, although in the U.S. we commonly do.

 

Putin’ It Together

 

Use a large frying pan with a lid. This makes a meal for four to six folks.

 

Put a slosh of olive oil in the frying pan and add the onion and pancetta. Cook until onions are limp and pancetta is slightly browned.

 

Add the other two meats and stir occasionally until cooked.

 

Add the other vegetables and stir.

 

Add the wine, chicken stock, tomato paste and herbs. Bring to a simmer.

 

Cover the pan and place in the oven for an hour and a half.

 

Meanwhile, make the pasta in a large pot, according to package directions.  My directions called for 12-14 minutes.  I like my pasta a little past al dente, so I went the full 14 minutes.

 

Set aside two cups of pasta water and strain the pasta.  Why save the pasta water?  When you mix in the sauce, the pasta will soak up much of the thin sauce and you may want to add it to any pasta left over.

 

Toss in another slosh of olive oil and stir.  

 

Add the sauce to the pot of pasta and mix well.

 

In serving, add a couple of basil leaves for garnish.

 

And, don’t forget to fill all the glasses of red wine! Hey, this is an Italian meal!

 

You’ll note there is no mention of cheese, grated or not.  The Careless Cook sez: This here dish is too damn delicious to mess it up with cheese!

A word or two about my blog: Some folks have had a tough time trying to subscribe.  On the right side of the blog page, about halfway up, you will see “Followers and a group of photos.”  Click on “follow” below the photos. That should do the trick.

 

If you want to leave comments, you must also do it on a computer at the bottom of the page.  You have several choices you can use to comment. If you are reading the blog on an email, you must first go to the blog page.

 

 

 

Careless Pasta

 

Careless Pasta

 

I was hungry, didn’t have much time and I'm a careless cook……so.

Scouring my pantry, I came across a bag of elbow macaroni. The bag happened to hold ‘gluten free’ pasta, but hungry overcomes fastidiousness nine times out of nine.  And by the way, I didn’t notice any difference in taste.

 

Time for a mild digression. I’m convinced lots of folks merely live by the latest fads, whether it’s medicine or exercise or clothes or whatever.  I know that’s why I  had grabbed a bag of gluten free pasta off the shelf of my local grocer, without one word of evidence that it would make a difference in my already jolly life.   On the other side of the still flipping coin, I’d bet for only some 1% of the gluten free crowd that it does make a difference. 

 

Things you may not know:  Wheat allergy is not the same as gluten allergy.  Gluten is contained in more grains than just wheat, barley and rye, for example.  But, if you really want to know about your intestinal allergies, better get your buns to a board certified gastroenterologist.   Dr. Google, on the other hand, is only certified to treat your mildest medical interests.

 

Do you really care?  No, or at least not my three faithful readers, who only care about getting some pasta in the pot and sinking their fangs into something good, to be washed down with a martini or two.

 

So, let’s get to the making of Careless Pasta.

Ingredients

 

16 oz. package of elbow macaroni (or any other pasta---the careless cook doesn’t care)

28 oz. can of Italian or Italian style crushed tomatoes.  Italian tomatoes just flat taste better. But, I’ve found some U.S.A. grown tomatoes that are damn close (see photo)

Half an onion, diced.   I used a sweet onion.

½ cup of sun dried tomatoes, chopped

Heaping tablespoon of beef broth paste

Tablespoon of Herbs de Provence

2 tablespoons rustic Italian herbs (see photo)

 

Getting’ careless

 

Cook the pasta according to package directions, or cook it as long as you want and do the taste test. Hey, you know your preferences better than the package does.  I added some salt and olive oil to the pot. 

 

While the pasta cooks, sauté the diced onion until lightly caramelized, then add the dried tomatoes and beef paste.  Stir well until heated through.

 

When the pasta is cooked, drain and return it to the pot.  Pour in the crushed tomatoes and add the herbs and onion mixture.  (No, I did not reheat the pasta.  It was still steaming! I just poured the tomatoes from the can.)

 

Decorate with some chopped fresh basil and grated Parmesan, if you wish.

 

Seem too easy?  Too careless?  Wait until you find out how wonderful easy and careless can taste.

 

You may say the martinis had something to do with it, but I bleeg to dis-a-grease.

 

 

 

Tuscan Bread Soup, Ribollita

 

Tuscan Bread Soup, Ribollita

 

Lately, my three faithful readers may have noticed…sobriety is a key to whether they noticed or not….that I’ve dwelt on Italian food, and with good reason.

 

Far and away, the most important point is that Italian cuisine stands proudly shoulder-to-shoulder with French cuisine in the ever important Stroud taste test, but with one important factor that tips the scale.

 

Let’s see…hummmm….how many clichés and trite phrases so far?  I count four, but I’m just getting started.  Whoops, there’s one more!

 

Ok, back to the important factor:  Italian recipes are one hellova lot easier to make.  Tuscan Bread Soup is exactly what I mean.  Sure, there’s some dicing to do and not much of that. And best of all, the ingredients are probably in your kitchen already, but if not, it’s still only a very quick trip to the grocers.

 

Tuscan bread soup is also very adaptable. Want it vegetarian style?  Just sub vegetable stock for chicken stock. Gotta be adaptable.  After all, this was a dish for the poor, featuring stale bread.

 

One more thing, what does Ribollita mean in English?  It comes from the Italian verb ribollire, to boil, or to boil again.

 

But, I know you’re hungry, so let’s stroll into the kitchen, pour ourselves some vino and sharpen the chef’s knife.

 

Ingredients

 

1½ cups of split, then thinly diced carrots

3 cups thinly diced celery

3 cups finely cut onions  (I used a large sweet onion)

2 cans cannelloni beans, rinsed

1 15 oz can crushed tomatoes (I used Polpa di Pomodoro brand.  Grown in the U.S., but very similar in taste to Italian tomatoes)

Bits of kale leaves (about 8 cups), torn off the stalks.  Some prefer to chop, but I prefer to tear by hand to prevent collateral damage, especially if I’ve been drinking heavily.

2 32oz cartons organic chicken broth

5 slices of pumpernickel bread, lightly toasted and torn into bits

Sloshes of olive oil as needed

Salt and pepper to taste

 

Sprinkle some grated Parmesan on top, it you must. I didn’t.  This soup has a wonderfully robust flavor all by itself.

 

You’ll note, there is no garlic in this recipe. After a lovely trip to northern Italy, I found out that in the northern regions seldom are onions and garlic used in the same dish.

 

https://stroudallover.blogspot.com/2017/04/lunch-with-daniela-cinque-terre-part-ii.html

I already hear the question:  Why pumpernickel and why toasted? Didn’t the Italian peasants use white bread?  Yes, they did use white bread, BUT, latest nutrition advice I’ve read says rye flour is better for you.  If you disagree, don’t worry.  I’m married.  I ‘m used to it. As for the ‘toasted’ part, I’d run out of wine waiting for the bread to go stale and a light toasting does the job just as well.

 

Another question came up:  How much is a ‘slosh’?  Well, it’s right between a little bit and WHOOPS!

 

Puttin’ it Together:

 

Slosh some olive oil in a large pot at low to medium heat.  Add the carrots, celery and onion and cook them slowly. There should be just enough oil for the vegetables to slightly glisten, but not swim for their lives. 

 

When the onions are limp (about 7 minutes), add the beans, tomatoes, kale and broth. Turn the heat up slightly and cook another ten minutes. You want the kale leaves well cooked and tender. 

 

 Add the torn bread. Stir well, breaking up the bread and allowing the soup to thicken.  Cook until it’s the thickness you like.  If you overdo it, just add more broth.

 

Add salt and pepper to taste. 

 

Salute!  Cin Cin! (chin chin)  In Italian and France, Cin-Cin means something like Health or Cheers.  

 

Note:  Where did the expression Cin-Cin come from?  I don’t know.  Nobody else does either. Fu-git-aboudid and have another glass of delicious Italian vino.

 

Friday Night at Issimo

Friday Night at Issimo

Ya got a favorite go-to spot for Friday nights?  Sure you do.  Me too. Friday night spots are special, without a lot of planning.  Your fav spot dances into your mind; you invite a couple of friends and order some wine and noshes….hey, what else do you need?  One of my favorite spots is a small Italian deli in Homburg, Issimo.  You know that Italians are famous for their appreciation for family.  And when you walk through the door at Issimo, you’re immediately part of the family.

What’s special about it?  Glad you asked because I can tell you what makes any Friday night place special, yours and mine.  Friendly staff is number one.  It’s a place where the manager and wait staff call you by name and always throw smiles at you as you walk through the door.  Of course, you also greet them by name!

At Issimo, we know Franco and Vecenzo, Afërdita, Sylvia, and Leonardo.  How come?  They’re friendly enough to invite conversation. Always smiling.  The men shake my hand, the women give me hugs.  It’s only about two minutes before I have a glass of wine in my hand.  I don’t get that kind of welcoming service at home.

Second things that are mandatory for a fav are super food and wine.  At Issimo you can count on every wine, every cheese, every olive and slice of bread being wonderfully delicious.  Yes, it’s all from Italy and the staff knows what part of Italy it came from because they picked everything out and didn’t just order it from a supplier.  For the wine, you tell any of them your taste and it’s as if they know your taste buds better than you do.  It’s that way with the food as well.  Parma ham is not just a style, it came from Parma and not just any ham from Parma.  Issimo’s Parma ham is a tenderly cured and thinly shaved piece of ham that crosses the palate as a gift from the heavens.

Third requirement is atmosphere.  In my case, an Italian deli should feel like Italy.  Issimo is in Germany, but there’s nothing phony about it. No plastic rounds of cheese or plastic sausages hanging over the counter.  Step through the door and inhale deeply.  Yep, this is the place.

But, it’s like that with any fav place, right?  A hamburger joint should feel comfortable and welcoming and have the smoky smell of burgers and fries.  In a BBQ joint, your nose should lead you there and your clothes better smell like BBQ when you leave.

At Issimo, with the whole package of staff and food and atmosphere, this is Friday night as it should be. Great wine and cheese and ham and even better conversation.  Politics?  No way.  This is the time to chat about books you’ve enjoyed, and places you’ve been, and places you want to go, and the fine points of where this and that wine came from.

At Issimo it’s more than a Friday night, it’s a special Friday night.  Just like yours, right? Saluti! 

Baked Ziti: An Easy Lasagna Alternative

Baked Ziti

Baked Ziti is cookin’ in Stroud’s kitchen.  Don’t be fooled.  Clearasil is not in the recipe. But if you like lasagna and want a different take, with a lot less effort, read on.

I know my faithful readers are both dying to spit some jokes at me, so let’s get those out of the way.

Hear about the new Italian TV show?  Sex and the Ziti.

Saw a woman with big Zitis walking down the street. Pick her up?  Nope, I pasta.

Are you fond of Ziti?  No, but I love Naples.

I make a great casserole.  Zitiously?

Don't just stand there, ziti down and talk to me.

I told my girlfriend I couldn’t make it to her house for spaghetti.  She said, Oh, that’s a ziti.

So now you’re thinking, enough is too much.  I agree.  Let’s pour some wine, move along to the recipe, and get this pasta started.

Baked Ziti

Preheat oven to 375ºF

Butter a 9 X 13 inch baking dish

1 (16 ounce) package of Ziti

1 ½ half cups ricotta cheese

5 Cups of shredded mozzarella Cheese

1 egg beaten

A couple of healthy splashes of olive oil

¼ Cup Parmesan cheese

18 ounce can whole tomatoes, with juice

salt and pepper to taste

½ Onion finely diced

4 Large cloves of garlic

1 Heaping teaspoon Herbes de Provence

1 Teaspoon oregano

(or use herbs of your choice)

Heat a large pot of salted water to the boil, add the ziti and cook for 9 minutes, drain and rinse. Should be al dente.  Don’t get it too soft.  Remember it’s going in the oven for 30 minutes.

Meanwhile, put the un-drained tomatoes, onion, garlic, olive oil and herbs in a food processor and blend to make a marinara sauce. Taste and add salt and pepper to suit.

After draining the pasta very well, put it in a large bowl and mix in the ricotta cheese, beaten egg,  and 2 ½ cups mozzarella.  When fully mixed, add 1 ½ cups marinara sauce and mix again.

Cover the bottom of the baking dish with a layer of the pasta mixture, then a thin layer of marinara sauce, then a scattering of mozzarella cheese. Continue to layer until the all the pasta is used.

Finish with a final layer of marinara sauce, sprinkled with the remainder of the mozzarella and dust the top with Parmesan.

Bake in the pre-heated over for 30 minutes, remove it from the oven and allow it to rest for 15 minutes before serving.

The marinara sauce adds a bit of sweetness, so I like to serve a dry Italian white to accompany.  Rather have a light red wine?  Sure, why not?

Salad and Italian bread optional.

You realize you can make this delicious dish in under an hour?  Almost as fast as ordering a pizza, a lot more satisfying and at a fraction of the cost. Plus, it will easily feed 6 to 8 of your coarse, wine swilling friends.

So, how much did it cost?  Just a guess, but I’d say about twelve bucks and not a ziti more.