Friday, February 19, 2010

Chef Chuck's Baked Macaroni and Ragù



Maccheroni al Ragù al Forno



Layers of flavors, a flaky pastry, with a velvety ragu sauteed with beef, onions and mushrooms, then a layer of macaroni with a combination of cheeses and spinach. A dish like this takes time to prepare, then bake but is so rewarding.


Filling
1 tablespoon butter
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
salt and pepper
1 pound organic ground beef
8 ounces mushrooms, thinly sliced
2 tablespoons Marsala wine
1/4 cup white wine
2 tablespoons tomato paste
1 cup organic chicken broth
2 tablespoons fresh parsley, chopped
1/3 cup parmigiana cheese, grated
1 egg
about 1/2 cup fresh spinach leaves


Dough
2 1/3 cups flour
2 teaspoons sugar
3 1/2 ounces butter, cubed
1 egg
4-5 tablespoons cold water


Macaroni
6 ounces elbows or ziti
1/2 cup whole milk ricotta
1/2 cup parmigiana cheese, grated
1 cup mozzarella, grated
2 tablespoons milk
1 egg, beaten
salt and pepper


1 egg white for brushing


In a large pot heat butter and olive oil saute onions and garlic for 5 minutes. Add beef, salt and pepper and brown, then add mushrooms, Marsala and white wine. Stir in tomato paste cook for a few minutes. Pour in chicken broth and parsley let simmer for 30 minutes. Remove from heat and mix together the parmigiana and egg and pour in, stir till all incorporated.
Prepare pastry in a mixer, food processor or by hand by blending together flour, sugar and salt. Cut butter in small chunks add to mixer, then egg and water. Check consistency of the dough if it holds together that's ready, if too dry add a little more water. Transfer to a floured board knead to form a ball. Wrap in plastic wrap and place in refrigerator.
In a medium pot heat water, add salt and cook pasta till al dente. In a bowl mix ricotta, parmigiana, mozzarella, milk, egg, salt and pepper. Add cooked pasta to this cheese mixture, set aside. Preheat oven to 350 degrees. Start assembly, divide dough into two balls one larger then the other. Roll out the larger piece to fit baking dish I used an 8 x 10 pan. Butter the baking pan fit dough in put half the beef in, then top with pasta mixture. Lay spinach leaves on top and repeat layer, with beef then pasta. Brush rim with egg whites place top layer of dough on and seal with fork, brush with egg whites and make a small opening on top. Bake for 50 minutes or till golden brown, place a baking sheet underneath to catch any drips. Let rest 10-15 minutes before cutting, serves 6.

6 comments:

  1. The flaky pastry would have me sold but the meat and mushroom saute sounds fabulous with the rigatoni. One delicious package, in my opinion. I loved your video as well. Good to see you on there!

    ReplyDelete
  2. Hi Brigett! Your right the crust blended with the meat and the mushrooms, which was flavored so well!
    I am happy you like my video. I have a show coming up on the 1st, I love IT!!! Thank you:)

    ReplyDelete
  3. oh you are wicked, tempting me with this at 11 pm!! Ciao and have a great weekend

    Lola xx

    ReplyDelete
  4. If it was 10:00pm, Yes! But I strongly suggest in the near future~~
    Nice to hear from you Lola, enjoy your weekend.
    Chuck xx

    ReplyDelete
  5. mm... I love a good baked dish such as this!

    ReplyDelete
  6. Hello Ash,I know this dish you would love! It has such great flavors that combined so well! Take care, Thank You:)

    ReplyDelete