Best 9 Ragu Di Gamberetti Recipes

RAGU BOLOGNESE

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

GARGANELLI WITH RAGù ANTICA

Steps:

• In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
• Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
• Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

ULTIMATE BEEF RAGU

Steps:

• Heat a heavy pot or Dutch oven over medium-high and fry the bacon until done.Add the butter and olive oil. Add the onion, garlic, celery, carrot and cook until tender but not browned, about 10 minutes. Add the ground beef and sausage and cook, breaking up the lumps, until no longer pink, about 10 minutes. (If you like you can drain some of the grease.)Add the wine, bring to a boil, and simmer for 2 minutes. Add the diced tomatoes, tomato sauce, heavy cream and remaining ingredients and bring to a boil. Reduce the heat to medium and cook uncovered for 45-60 minutes, stirring occasionally. Add salt and pepper to taste.Serve with hot al dente pasta of your choice along with a sprinkle with Parmesan-Reggiano cheese.Note: This sauce is even better the next day after the flavors have had more time to meld!

PASTA GAMBERETTI E PINOLI - MACARONI GRILL COPYCAT

Steps:

• In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
• Add the shrimp and saute for about 30 seconds, until the shrimp is just half cooked.
• Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
• Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
• Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
• Return the shrimp to the pan and stir to coat and heat through.
• To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts.

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

Steps:

• Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

GARGANELLI WITH PORK RAGU

Steps:

• Season pork butt with salt and pepper. Heat 2 tablespoons oil in a large ovenproof heavy-bottomed pot over medium-high heat until hot but not smoking. Brown pork, turning pieces occasionally, 2 to 3 minutes per side. Using slotted spoon, transfer to a large bowl. Add sausage to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Transfer to bowl with pork.
• Preheat oven to 325 degrees. Add remaining 2 tablespoons oil to pot, and heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in carrot and celery; cook, stirring occasionally, until softened, about 4 minutes.
• Add tomato paste; cook, stirring occasionally, 7 minutes. Stir in mortadella, herbs, chile, pork, sausage, and any juices from bowl. Stir in milk, and let mixture come to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until milk has been absorbed, 20 to 30 minutes. Gradually stir in wine and stock. Bring to simmer over medium-high heat.
• Cover pot; transfer to oven. Cook, stirring occasionally, until most of the liquid has been absorbed, and meat is very tender, about 3 hours. If liquid is absorbed before meat is tender, add water (about 1 cup at a time), and continue cooking. Season with salt and pepper.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1/2 cup pasta water. Add pasta to pork ragu; toss well, adding up to 1/2 cup pasta water if pasta seems dry. Serve with Parmesan.

SPAGHETTI CON GAMBERETTI (MADE SIMPLE)

Steps:

• In a large skillet over medium heat, heat olive oil.
• Add the onion and apple and cook until apples just begin to soften.
• Add parsley and cook for 1 minute.
• Add shrimp and the curry, increasing the heat to medium high.
• Cook just until the shrimp turn orange and opaque, 7 to 10 minutes. (If using frozen, cleaned shrimp, defrost, drain well, and heat until hot).
• Meanwhile, in al large pot of boiling, salted water, cook the spaghetti until al dente, about 12 minutes.
• Drain, combine with the shrimp mixture and serve immediately.

PORCHETTA RAGU

Steps:

• Heat half the oil in a large casserole over a medium-high heat, and fry the diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a slotted spoon and set aside. Squeeze the sausagemeat from the skins into the pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced pork.
• Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min more. Return the meat to the pan along with the wine. Bring to a simmer and cook until the liquid has reduced by about half. Add the bay, rosemary, thyme, stock, tomato purée and chopped tomatoes, and return to a simmer. Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is falling apart.
• Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10 mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest and parsley. Season to taste.
• Cook the pasta following pack instructions. Toss with the ragu, and serve sprinkled with parmesan.

RAGU' DI GAMBERETTI

Steps:

• Pour the oil in a sauce pan and cook over medium heat, add the bacon and cook until it starts to brown, about three to four minutes. Next add the garlic and the asparagus and cook for two minutes. Add the red pepper stir and continue to cook for one more minute. Then add the shrimp and cook, stirring well, until it becomes pink in color, about two to three minutes. Add the wine and continue to stir until the wine has reduced by half, about two to three more minutes. Add the butter and stir well until it has completely melted into the sauce. Turn off the heat, add salt and pepper to taste and serve in individual pasta bowls with plenty of bread on the side!