QUICK RAGù WITH RICOTTA AND LEMON
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey - though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
- Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
- Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
- In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
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MD Alal Uddin
[email protected]I would give this recipe a solid 4 out of 5 stars. It was easy to make and the result was delicious. The ricotta added a nice tanginess that I really enjoyed. ?
Babar Saghir
[email protected]This was a delicious and easy recipe! The ragu was rich and flavorful, and the ricotta added a nice touch of creaminess. ?
Stephen kelechi
[email protected]I thought the ricotta and ragu were a bit too heavy for my taste. I might try using a different type of cheese next time, or maybe adding some more fresh parsley to brighten up the dish. ?
Orkida Shiqerukaj
[email protected]This is now my go-to recipe for a quick and easy dinner. The ricotta adds a nice touch of sophistication, and the ragu is always a hit. ??
Ms Bala
[email protected]I made this recipe for a party and it was a huge hit! I loved the unique combination of ricotta and ragu. Will definitely make again. ??
A Ghaffar9 Ghaffar9
[email protected]I'm not a huge fan of ricotta, so I wasn't sure about this recipe. But I was pleasantly surprised! The ricotta added a nice creaminess to the dish without being too overpowering. ?
ashuulah nanteza
[email protected]It was okay. I think I would have liked it more if I had used a different type of ragu. ?
Rhino Concessions
[email protected]The ricotta was a bit too overpowering for me. I might try using less next time, or maybe a different type of cheese. ?
Muditha Kelum
[email protected]I thought the ragu was a bit too tangy for my taste, but my husband loved it. I'll try adding a little less red wine next time. ?
Husnain Dogar
[email protected]This was an easy and delicious recipe. I especially liked the addition of ricotta, which made the dish more rich and flavorful. ??
awal zada
[email protected]I absolutely loved this recipe! The ricotta and ragu were a match made in heaven. I served it over penne and it was a hit with my family. ??
Megan Adamson
[email protected]Followed the recipe exactly and it turned out perfectly. The ragu was rich and flavorful, and the ricotta added a nice lightness. Will definitely make again. ?
Mamun Ahmeed
[email protected]I made this last night and it was a hit! The ricotta added a nice touch of richness and the lemons brightened up the whole dish. Yum! ?
Youssef Zerouali
[email protected]I was skeptical about the ricotta and ragu combination, but I was pleasantly surprised! The ricotta added a unique creaminess and richness to the dish. Will definitely make again! ⭐️⭐️⭐️⭐️⭐️
john ortiz
[email protected]This recipe is a game- richtinghanger! I've never been a huge fan of ricotta, but the way it's combined with the tangy lemons and fresh parsley in this dish is simply *divine*! ???