Anne Burrell's Pasta with Sausage and Mushroom Ragu | Worst Cooks in America | Food Network

one of my very favorite favorite favorite things to make ever pasta we're going to be making garganelli with a mushroom and sausage ragu it's a sauce that is hearty and thick and that has been built up with lots of layers of flavor [Music] all right so one pound of flour directly on your board and we're gonna make a big hole in this this is what we call a well so we have four whole eggs one egg yolk you can go back and forth in the shell and we let sort of all the whites just fall out a big sprinkle of salt and then we have olive oil so once our eggs start to be beaten then we start to go around the outside and we start to incorporate the flour you just start to get everybody really nicely combined and this is fun this is like arts and crafts when you're working with flour it's temperamental and my pasta feels very dry all right so we're just gonna add a little bit of water to this i'm adding just a little bit in there so eventually this is going to be as smooth and supple as my cheek you need to knead it i'm using the heels of my hands and i am stretching it get right on top of it and as it gets kind of longer then pull it back fold it on itself and go in the other direction and you can feel free to let out some oohs if you want the old ladies in italy say that you should need your pasta till your loins sweat i'll leave that up for you guys to decide all right we're just about where i need to be now look at when i poke my dough it brings right back up all right so we wrap it in plastic and we're giving it a timeout you relax so now we're gonna bounce over here into thinking about our sausage and mushroom ragu i have one onion i have two ribs of celery two carrots three garlics and i have cremini mushrooms so i'm gonna take my mushroom stems this is something that a lot of times i just throw out but we're gonna use those flavors so i'm just coarsely chopping them getting them in my food processor and then we're gonna get it into our pan and we're gonna take our time and brown it and scrape the crud off and brown it and this is where we get the big huge rich flavors that's it all right olive oil in the bottom to cover and we just get all of this right in there okay and you can go on a pretty high heat here salt crushed red pepper all right we're going to let this go we want to really brown this nicely so i'm going to get my mushrooms in here i want them to kind of break up a little bit to let out their mushroom juices i'm going to give them some salt too i have italian sausage sweet and hot make sure that it's spread out evenly on the bottom of your pan right because only what is touching your pan is cooking but i'm gonna give this a little tiny drink of wine right now just to help scrape this crud off the bottom so this doesn't burn actually this is where i'm gonna add about a third of a bottle of wine and we reduce it by half right or even more so and when it does that that's when the alcohol will cook out too my next step i'm going to add some tomato paste starting to smell really good it looks brown so now i'm going to add my chicken stock and i'm going to add it just to about the surface and then i'm going to let it cook down and then i'll add a little bit more all right a little more salt in there all right i have a thyme bundle so we just tie it together with lots of string and bay leaves and so we want to see like the jacuzzi rather than the the white water rapids so in the meantime while that's working a little bit let's just think about salting our pasta water all right now it's time to roll out the pasta one of my favorite parts let's start off with sort of a manageable size piece about a quarter i'm just squashing my piece of pasta first to sort of help it go through there right so let's start it you push it through look ma no hands so we put it through on number one so i'm going to give it a little dusting of flour all right so i'm looking i folded it like a letter give it another squish and then i'm putting it through in the other direction still on number one now i'm gonna flour it one more time actually i'm gonna fold it like a letter again all right put it through again on number one and now i move on to number two number two so what that does is make these rollers closer together it's going to make our pasta sheet longer it will feed itself through we always catch it on the back of our hand not the front of our hands because if we do we leave stretch marks and those are never good so then we go to number three so just while that's happening oh look i can bounce over and give this a stir one two three four five all the numbers we're not skipping any so now i'm going to number five look how beautiful it is right i'm gonna cut this into manageable lengths cut diagonals and then take off the edges and then cut right down the center so this is semolina flour this we put um on the tray where our pasta is going to wind up so it doesn't stick together so look at put your stick from long point to long point or roll it back towards one side then roll it up towards the other point give it a little water a little glue and then roll it back and forth on this stick to really make it stick that's one piece we've got to make enough for a whole portion [Music] all right so then once you get into this go into the pasta factory all right then when you get to here that's the glue that holds it together so and after a while you can get pretty quick at it so look at these guys right into our salty boiling water i'm gonna take some sauce on the side i want to bring this sauce to a boil so our fresh pasta is a really pretty fast cook it's better to undercook it in your water and then it will continue cooking in your sauce now i'm gonna let a little bit of the pasta water go in there as well all right so i'm gonna toss these around i'm gonna add a little bit more of this saucy part of my sauce here all right so now i'm gonna add just a little bit more of my pasta water to this we are gonna actually finish our pasta with really high quality olive oil and parmesan all right turn off the burner and so what this does also is makes like your dish of pasta super aromatic all right and then i'm gonna plate this all right so i'm gonna top with a little bit more parmigiano and a little dollop of fresh ricotta cheese and then you can stir this all into your ragu and it's so delicious and just for fun olive oil here we go finish you guys ready to try it yeah you

Channel: Food Network

Views: 49,522

Keywords: food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, worst cooks in america, worst cooks, worst chefs, cooking advice, cooking mistakes, anne burrell, kitchen fails, kitchen disasters, cooking fails, food network, anne, garganelli, pasta, fresh pasta, homemade pasta, ragu, sauce, mushroom, tomato, sausage, ragu recipe, pasta recipe, winter, dinner, comforting, pasta sauce

Id: fTrTrAQ8Nl0

Length: 8min 8sec (488 seconds)

Published: Sat Feb 13 2021