Maccheroni Alla Chitarra With Ragu Abruzzese Pasta Recipe

Spaghetti alla Chitarra with Classic Abruzzese Ragu

WEBMay 8, 2014 · Add the meat and let it brown evenly. Add the wine and bring to a simmer; let it reduce slightly. Add the tomato and half of the water. …

1. Place the flour on a clean surface, create a ‘well’ in the middle of the flour and add the salt and cracked eggs. Using a fork, whisk the eggs together and, still whisking, slowly begin to incorporate the surrounding flour until the mixture becomes creamy and eventually becomes too thick to continue whisking.
2. In a wide skillet, heat the olive oil over low heat. Gently saute the onion with the guanciale until the onion is translucent and the guanciale melts (don't let it burn or crisp). Season with a pinch of salt.

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Spaghetti/Maccheroni alla Chitarra with 4 meat ragu …

WEBSep 15, 2017 · In Abruzzo, where this pasta originated, alla chitarra is most often served with a simple tomato sauce, a sauce with tiny veal …

1. Finely chop the onion, carrots and celery and cook them in extra virgin olive oil until they become translucent. Then remove them from the pan and set aside.
2. Cut all the meat into small cubes and the pancetta into small strips (see photo)
3. Fry the pancetta until the fat starts to brown but don’t let it get too crispy. Remove from the pan and put it with the vegetables
4. Brown the beef, lamb and veal one type at a time separately in the same pan as you cooked the pancetta , adding a little oil if necessary. Remove each type of meat once it is browned and add it to the pancetta and vegetables.

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Spaghetti/Maccheroni alla Chitarra with 4 meat ragu …

WEBSep 15, 2017 · Add the red wine and cook until the wine has reduced. Add half a cup of stock and cook for a further 2 minutes. Add one bottle of …

1. Finely chop the onion, carrots and celery and cook them in extra virgin olive oil until they become translucent. Then remove them from the pan and set aside.
2. Cut all the meat into small cubes and the pancetta into small strips (see photo)
3. Fry the pancetta until the fat starts to brown but don’t let it get too crispy. Remove from the pan and put it with the vegetables
4. Brown the beef, lamb and veal one type at a time separately in the same pan as you cooked the pancetta , adding a little oil if necessary. Remove each type of meat once it is browned and add it to the pancetta and vegetables.

Preview

See Also:

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