The Dayton Kitchen

Eating well. So get ready and get butter.

Spaghetti with Rich Meat Ragù April 13, 2008

Filed under: in the kitchen — pameladayton @ 5:54 pm
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I am a lucky girl, I tell you.  I have a friend who subscribes to Food & Wine Magazine and is kind enough to pass them along to me when she is finished with them.  And I have another friend to whom I pass along the mags when I am done.  And she has a friend…

I love me some spagets, and this is one of my favorite recipes.  I made it for dinner tonight.  You should make it, too.  You won’t be disappointed.  Unless you don’t like meat.  Then you’re in for some trouble.

Here’s a couple of tips before you get in up to your elbows.

First, browned meat is not grey.  It should be brown, and look as if it is a little on the crisp side.  Think marshmallows when you are browning your meaties.  Would you eat a grey marshmallow?  Well, maybe you’re utterly weird and like that sort of thing.  But SHOULD you eat a grey marshmallow?  Absostinkinlutely not.  But should you eat a marshmallow that is golden brown, one that looks like the heat was making out with it, and how?  Absostinkinlutely you should.  With chocolate and graham crackers, too, but I digress.  Grey meat is not so much flavorful meat.  But something about leaving it sit, in the pan, on the heat, and the fat, in the meat…now that is right.

Another tidbit for you: I had no italian sausage, but I do have ground pork and ground beef, and that was what I used.  So while the meat was browning, I cleared some meat out of the way, and threw a tablespoon or so of fennel seed in the pan, and let it get all toasty and fragrance-ish.  Then I stirred it in real good.  And I used a little more onion and more garlic, so the meat was all seasoned and kindasorta like sausage.  I was also out of rosemary (and I never have sprigs of the stuff) so I used thyme, my most favoritest herb ever.

TOTAL TIME: 40 MIN
SERVES: 4
what you use:
3/4 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 pound ground beef chuck
3 sweet Italian sausages (10 ounces), casings removed
1 onion, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup tomato paste
1 1/2 cups chicken stock or low-sodium broth
One 3-inch rosemary sprig
Kosher salt and freshly ground pepper
1/3 cup whole milk
Freshly grated Parmigiano-Reggiano cheese, for serving
how to use it:
  1. Bring a large pot of salted water to a boil.  Cook and drain spaghetti.
  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the ground beef and sausage and cook over moderately high heat, breaking up the meat with a spoon, until browned, about 6 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until the meat is coated, about 3 minutes. Add the stock and rosemary and season with salt and pepper. Simmer the sauce over moderate heat until thickened, about 4 minutes. Add the milk and simmer for 2 minutes. Discard the rosemary sprig and season the sauce with salt and pepper.
  3. Add the spaghetti to the sauce and toss over low heat until combined. Use extravagant amounts of sprinky cheese.