Salami Ragù Pasta

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So ragù  is just the fancy Italian name for meat sauce, the meat I’ve chosen for the sauce is a beautifully matured salami. It takes a about over an hour to cook, but it’s a hassle free recipe and the sauce can be left alone to cook. Try buy your salami at your local deli or farmer’s market, the quality is always much better.

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INGREDIENTS

500 g salami, roughly chopped
1 large red pepper, roughly chopped
2 red onions, diced
4 garlic cloves, crushed
1 fresh/ dry bay leaf
1 bunch of Italian flat leaf parsley
1 sachet tomato puree
1 tsp sugar/xylitol
100 ml chicken stock
100 ml red wine
2 tins Italian whole tomatoes
Parmesan, grated for serving
Sea salt & black pepper
Olive oil

500 g tagliatelle pasta


METHOD
Serve 4
Preparation 10 minutes
Cooking time 1.5 hours


Boil the kettle.

On a plastic chopping board roughly chop the salami into bite sized pieces and remove the seeds from the pepper. Then, chuck the red onions, garlic, red pepper and the stems of the parsley into a food processor, pulse for 20 seconds.

Place a casserole dish or large pan on high heat, add 1 tablespoon of olive oil, and wait for the oil to heat up. Then fry the chopped veggies for 7 minutes, stirring occasionally,  then add the salami  and fry for a further 5 minutes.

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Once sediment starts forming at the bottom on the pan, turn the heat down to medium and add the sachet of tomato puree and the sugar, stir for a 30 seconds then deglaze with the red wine, once the wine starts boiling add the chicken stock, turn up the heat and reduce for 2 minutes. 

Then add the bay leaf and the tinned tomatoes with a generous pinch of course sea salt and black pepper, stir, then cover and cook for 30 minutes. 

Once the sauce has been cooking for 30 minutes, check on it, give it a good stir and taste to adjust the seasoning, be careful not to over salt the dish.  Cook for a further 30 minutes, stirring occasionally.  When the sauce has finished cooking it should be looking deliciously rich and red.

To cook the pasta, add salted boiling water to a pot and cook according to the packet instructions. After the pasta has finished cooking pour some of the pasta water into a mug and drain. If the sauce is looking too thick add a bit of the pasta water and stir.

To serve: Divide the pasta intto 4 bowls, spoon over the sauce and top with grated Parmesan and fresh parsley.

PS: You can replace the salami with chicken strips, but be sure to add the chicken at the very end to stop it from over cooking. I’d recommend cooking the chicken in a seo=paerate frying pan, don’t forget to season.

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4 thoughts on “Salami Ragù Pasta

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