Chef Debbi Gold’s Barilla Collezione Rigatoni Lamb Bolognese

Chef Debbi Gold’s Barilla Collezione Rigatoni Lamb Bolognese

Chef Debbi Gold’s Barilla Collezione Rigatoni Lamb Bolognese
Serves 6
Photo Credit @galdophoto

Ingredients
Bolognese Sauce
1 box Barilla Collezione Rigatoni
1 pound lamb leg, diced
½ cup onions, brunoise
½ cup carrots, brunoise
½ cup celery, brunoise
½ cup vine ripened tomatoes, seeds and skins removed, chopped
1 TBS tomato paste
1 TBS vegetable cooking oil
2 TBS butter, unsalted
1 tsp fresh thyme leaves
½ tsp rosemary, chopped
½ tsp sage, chopped
¾ cups dry red wine
¾ cups brandy
1 quart veal stock
¼ cup Parmigiano Reggiano, grated
2 TBS foie gras butter
2 TBS extra virgin olive oil


Directions

Bolognese Sauce
Place a large pot over medium heat and melt cooking oil and butter; add onion, celery, and carrot and sauté for two minutes, stirring and coating well.
Add lamb, a large pinch of salt and fresh ground pepper. Stir well and cook until lamb has lost its raw, red collar.
Add tomato paste and caramelize; when browned add herbs and toast for another 1 minute.
Deglaze with wine and brandy; reduce until almost gone; add tomatoes and stir thoroughly.
Add veal stock and bring to a boil. Turn heat down to low and simmer for 1 ½ to 2 hours uncovered, stirring occasionally; if needed add ½ cup water as necessary; salt and pepper, to taste.

Pumpkin Puree
4 pounds pumpkin or other winter squash, cut in half length wise, seeded.
¼ cup honey or maple syrup
4 TBS extra virgin olive oil
4 TBS butter, unsalted, room temperature
Salt and pepper, to taste

Directions
Preheat the oven to 400°F
Drizzle oil and honey over the interior of squash; place the squash halves, internal inside up, in a rimmed baking dish and bake for 30 minutes; turn squash over, sprinkle 1 TBS hot water to the pan;
cover tightly with foil and bake for about 15 minutes. Remove foil, and set the squash aside until cool.
Do not allow the squash to cool to room temperature, or it will not puree properly.
Remove the rind from squash and transfer to food processor and process until smooth; salt and pepper, to taste.

To Plate
When you have 10 minutes remaining for the Bolognese sauce, bring a large pot of water to a boil; salt water and cook pasta according to package directions.
Drain and stir pasta into sauce. Add Parmigiano Reggiano, foie gras butter, olive oil and mix until incorporated, remove from heat and serve.
Place spoonful of pumpkin puree on bottom of each bowl and place pasta on top; serve immediately.

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