Updated: Apr 26, 2021
Here is another wonderful ragu to contrast with the Wild mushroom ragout with ziti that was published a few weeks ago. Again, this ragu is slow cooked extracting the flavors and moulding them together into a wonderful sauce and dish. I stayed with a similar ragu, with mushrooms and ziti again, so we could contrast the differences between the two dishes. This ragu is heavier and bolder from the red wine and the meat, I used goat rather than lamb, but the mushrooms again add wonderful notes and nuances to the sauce. This is the perfect cold weather ragu for those cold nights, enjoyed with a big red wine, a cab, zin or syrah or blend. This is a beautiful cookbook from one of the masters of Sicilian cuisine. Wonderful recipes are interspersed with stories and anecdotes from island life in Sicily. In addition, this chef highlights the wonderful ingredients available and local in this land and sea. A wonderful cookbook for those are tired of yet another Italian cookbook.
For more wonderful recipes from this cookbook, click here.
2 cups dried mushrooms, porcini and shiitake
2 cups water
2 tablespoons olive oil
2 1/2 lbs goat or lamb, boneless and cut in large chunks
1/4 all-purpose flour
Salt and black pepper to taste
2 medium onions, finely sliced
6-8 garlic cloves, minced
1 bay leaf
2 cups dry red wine
2 cups chicken stock or water
1/2 teaspoon rosemary
Grated Parmesan cheese
Parsley, minced, for garnish
Ziti or any small pasta with holes or ridges to which the sauce can cling.
Soak the dried mushrooms in hot water for at least 1 hour, though overnight is preferred. When softened, finely mince and set aside with the soaking liquid.
Mix together the meat, flour, pepper and salt. Add the oil to a deep pot and sauté the meat on high heat till browned all over. Do not overcrowd the meat so that they get fried, otherwise they will get stewed. You may need to do this in 2-3 batches, if needed.
When all the meat is done, add all the meat back to the pan, if you worked them in batches, and add the onions, bay leaf, and garlic. Sauté on medium high heat till the onions are browned, about 10 additional minutes.
Pour in the wine and cook till the smell of alcohol has evaporated and you have a sauce. Add the stock or water, rosemary and either simmer gently on the stove for 3-4 hours, or in a slow cooker for 3-4 hours, or if in a hurry pressure cook in an Instapot on the meat setting +15 minutes.
Cook pasta as per instructions on the package. Taste and adjust for salt. Serve with ziti, sprinkled with Parmesan cheese and fresh parsley.