Gordon Ramsay Inspired Rich Ragu Pasta
Master the Art of Ragu Pasta: Your New Go-To Gordon Ramsay Recipe!
Embrace the rich flavors of Ragu Pasta with this recipe inspired by the renowned Gordon Ramsay! This dish is based on his Veal Ragu, crafted to deliver a profoundly deep and satisfying taste. Instead of relying solely on beef stock, we’re incorporating a secret weapon: a homemade vegetable puree made from fresh, blanched, and blended tomatoes. This puree adds a nuanced sweetness and complexity that elevates the ragu sauce to new heights. The result is a luxuriously rich and sophisticated Ragu Pasta that rivals any fine dining experience. Follow this recipe for a truly unforgettable culinary creation!
Ingredients- 300g Ground Beef
- 50g Carrot
- 30g Celery
- 90g Onion
- 9g Whole Garlic (approx. 3-4 cloves)
- 2 cans (400g each) Sirio Chopped Tomatoes with Basil
- 1 Tomato (blanched, peeled, and chopped)
- 30ml Extra Virgin Olive Oil (approx. 2 tbsp)
- 50ml Dry Red Wine (approx. 1/3 cup)
- A pinch of Brown Sugar
- A pinch of Sea Salt (or regular salt)
- A pinch of Dried Oregano
- 60g De Cecco Whole Wheat Mezze Rigatoni Short Pasta
- 18g Grated Parmesan Cheese
- Freshly Ground Black Pepper, to taste
Cooking Instructions
Step 1
Begin by preparing your fresh tomato. Score the bottom of the tomato, blanch it in boiling water for about 30 seconds, then immediately transfer to an ice bath. Once cooled, peel the skin. Roughly chop the tomato and place it in a blender. Secure the lid and blend until you have a smooth puree. Set aside.
Step 2
Next, prepare the vegetables for the aromatic base. Finely dice the celery, carrot, garlic, and onion. Place these chopped vegetables into the blender along with the pureed tomato. Add 30ml (about 2 tablespoons) of extra virgin olive oil to the blender.
Step 3
Secure the lid on the blender again and process until you achieve a very smooth vegetable puree. This vibrant puree is key to the depth of flavor in your ragu sauce.
Step 4
Now, let’s start building the ragu sauce. Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the 300g of ground beef to the dry pot (no oil needed initially). Break up the meat with a spoon and cook until it’s evenly browned, ensuring no pink remains. This step develops foundational flavor.
Step 5
Once the beef is nicely browned, add the prepared vegetable puree to the pot. Reduce the heat to low and let it simmer gently for about 5 minutes, stirring occasionally. This allows the vegetables to soften and meld their flavors with the beef.
Step 6
Pour in the two cans of Sirio Chopped Tomatoes with Basil. Be sure to scrape out all the delicious tomato goodness from the cans. The basil in the tomatoes will add a wonderful aromatic note.
Step 7
Add the fresh tomato puree that you blended earlier (from step 1) into the pot. This contributes a brighter, fresher tomato essence to the sauce.
Step 8
Pour in 50ml (about 1/3 cup) of dry red wine. The wine will deglaze the pot, picking up any browned bits, and add a layer of complex flavor as the alcohol evaporates during cooking.
Step 9
Cover the pot with a lid and bring the sauce to a gentle simmer over low heat. If it was simmering too rapidly, adjust the heat to maintain a low, consistent simmer.
Step 10
Skim off any foam or impurities that rise to the surface of the sauce. This step ensures a cleaner, smoother final product. Let the sauce simmer, partially covered, for about 30 minutes, stirring frequently to prevent sticking. If the sauce becomes too thick, you can add a splash of water.
Step 11
Once the sauce has thickened and the flavors have melded, season it with sea salt (or regular salt) and a pinch of brown sugar. Taste and adjust the seasoning as needed, aiming for a balanced sweet and savory profile.
Step 12
Add a pinch of dried oregano to the sauce. Stir it in to release its herbaceous aroma, which complements the rich ragu beautifully.
Step 13
When the sauce has reached your desired consistency, turn off the heat. Let the ragu rest for a few minutes, allowing the flavors to deepen further.
Step 14
Now, cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add 60g of De Cecco Whole Wheat Mezze Rigatoni short pasta and cook according to package directions until al dente. Drain the pasta well.
Step 15
In a large skillet or the pot you used for the sauce, heat a generous amount of the ragu sauce over medium-low heat. Once the sauce is simmering, add the drained rigatoni. Toss the pasta gently to coat it evenly with the rich ragu. Cook together for 1-2 minutes, allowing the pasta to absorb some of the sauce.
Step 16
Serve the pasta immediately in warm bowls. Garnish generously with freshly ground black pepper and a sprinkle of grated Parmesan cheese. Finish with a delicate drizzle of extra virgin olive oil for an authentic touch. Enjoy your restaurant-quality Ragu Pasta!
