Miso Cucumber Salad: Prepare to be amazed by this unexpectedly delightful dish! Have you ever craved something refreshing, flavorful, and incredibly easy to make? This vibrant salad is the answer. It’s a symphony of textures and tastes that will awaken your palate and leave you wanting more.
While the exact origins of combining miso and cucumber in this specific way are difficult to pinpoint, both ingredients boast rich histories in Japanese cuisine. Miso, a fermented soybean paste, has been a staple in Japan for centuries, prized for its umami-rich flavor and health benefits. Cucumbers, too, have been cultivated in Asia for millennia, offering a crisp and cooling counterpoint to savory dishes.
What makes this Miso Cucumber Salad so irresistible? It’s the perfect balance of sweet, salty, and tangy. The crisp, cool cucumbers are coated in a savory miso dressing that’s both complex and comforting. People adore this salad because it’s incredibly quick to prepare, requiring minimal effort and ingredients. It’s a fantastic side dish for grilled meats, fish, or tofu, and it’s equally delicious as a light lunch or snack. The satisfying crunch and the umami-packed flavor make it a guaranteed crowd-pleaser. Trust me, once you try this, it will become a regular in your rotation!
Ingredients:
- For the Pappardelle Pasta:
- 300g ’00’ flour (or all-purpose flour)
- 3 large eggs
- Pinch of salt
- 1 tablespoon olive oil (optional, for a smoother dough)
- For the Ragu Sauce:
- 500g ground beef (or a mix of beef and pork for a richer flavor)
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 (750ml) bottle of dry red wine (Sangiovese or Chianti recommended)
- 1 (796ml) can crushed tomatoes
- 1 (398ml) can tomato paste
- 1 cup beef broth (or vegetable broth)
- 1/2 cup whole milk (or cream, for added richness)
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish (optional)
Preparing the Pappardelle Pasta (Homemade):
Okay, let’s tackle the pasta first. Don’t be intimidated! Making pasta from scratch is incredibly rewarding, and pappardelle is a forgiving shape. If you prefer, you can absolutely use store-bought dried pappardelle about 500g should do the trick.
- Create the Well: On a clean work surface (a wooden board is ideal), mound the flour. Make a large well in the center, like a volcano.
- Add the Eggs: Crack the eggs into the well. Add the salt and olive oil (if using).
- Incorporate the Flour: Using a fork, gently whisk the eggs together. Then, slowly start incorporating the flour from the inner walls of the well into the eggs. Keep whisking until a thick, gloppy mixture forms.
- Knead the Dough: Once the mixture becomes too thick to whisk, use your hands to start bringing the dough together. Scrape any remaining flour from the work surface and knead the dough for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it’s too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.
- Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.
- Roll Out the Dough: After the dough has rested, lightly flour your work surface. Divide the dough into two or three portions. Flatten one portion into a disc. If you have a pasta machine, feed the dough through the machine, starting with the widest setting and gradually decreasing the setting until you reach your desired thickness (usually around setting 6 or 7). If you’re rolling by hand, use a rolling pin to roll the dough out as thinly as possible, about 1/16 inch thick.
- Cut the Pappardelle: Once the dough is rolled out, lightly flour it again. Fold the dough over itself several times, like a crepe. Using a sharp knife or a pizza cutter, cut the dough into strips about 1 inch wide. These are your pappardelle!
- Dry the Pasta (Optional): If you’re not cooking the pasta immediately, you can dry it slightly. Toss the pappardelle with a little flour and arrange them in nests on a clean surface or hang them on a pasta drying rack.
Preparing the Ragu Sauce:
Now for the heart of the dish the ragu! This is where the magic happens. A slow simmer is key to developing deep, rich flavors. Don’t rush this process!
- Sauté the Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. This step is crucial for building flavor, so don’t skimp on the time.
- Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Brown the Meat: Increase the heat to medium-high. Add the ground beef (or beef and pork mixture) to the pot. Break it up with a spoon and cook, stirring occasionally, until browned on all sides. Drain off any excess fat.
- Deglaze with Red Wine: Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. This is where a lot of flavor is hiding! Let the wine simmer for about 10-15 minutes, or until it has reduced by about half.
- Add the Tomatoes and Broth: Stir in the crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, and thyme. Season with salt and pepper to taste.
- Simmer, Simmer, Simmer: Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 2-3 hours, or even longer if you have the time. The longer it simmers, the richer and more flavorful it will become. Stir occasionally to prevent sticking.
- Add Milk (or Cream): During the last 30 minutes of simmering, stir in the milk (or cream). This adds a touch of richness and helps to mellow out the acidity of the tomatoes.
- Adjust Seasoning: Taste the ragu and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to your liking. Remove the bay leaves before serving.
Cooking the Pasta and Assembling the Dish:
Almost there! Now it’s time to bring everything together. Fresh pasta cooks very quickly, so be ready to serve as soon as it’s done.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook for 2-3 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep a close eye on it.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold!
- Combine Pasta and Sauce: Drain the pasta and add it directly to the pot of ragu sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
- Serve: Serve the pappardelle al ragu immediately in bowls. Garnish with grated Parmesan cheese and fresh parsley (if desired).
Tips for the Best Pappardelle al Ragu:
- Quality Ingredients Matter: Use the best quality ingredients you can afford, especially for the meat and tomatoes.
- Don’t Rush the Simmer: The longer the ragu simmers, the better it will taste. Aim for at least 2-3 hours, or even longer if you have the time.
- Taste and Adjust: Taste the ragu frequently during the simmering process and adjust the seasoning as needed.
- Use Reserved Pasta Water: The starchy pasta water is a secret weapon for creating a creamy, emulsified sauce.
- Get Creative with the Meat: While ground beef is traditional, you can also use a mix of beef, pork, and veal for a more complex flavor. Some people even add pancetta or sausage.
- Add Vegetables: Feel free to add other vegetables to the ragu, such as mushrooms, bell peppers, or zucchini.
- Make it Ahead: Ragu is a great dish to make ahead of time. In fact, it often tastes even better the next day. Simply store it in the refrigerator and reheat it before serving.
Variations:
- Ragu Bianco: For a white ragu (ragu bianco), omit the tomatoes and red wine. Use white wine instead and add a splash of cream at the end.
- Vegetarian Ragu: For a vegetarian ragu, use lentils, mushrooms, or other vegetables in place of the meat.
- Spicy R
Conclusion:
And there you have it! This Pappardelle al Ragu isn’t just another pasta dish; it’s a culinary experience, a journey to the heart of Italian comfort food, and a guaranteed crowd-pleaser. The rich, slow-cooked ragu, clinging lovingly to the wide, silky ribbons of pappardelle, creates a symphony of flavors and textures that will leave you utterly satisfied. I truly believe this recipe is a must-try for anyone who appreciates authentic Italian cuisine and the simple joy of a perfectly executed pasta dish.
Why is it a must-try? Because it’s more than just a recipe; it’s a labor of love. The slow cooking process allows the flavors to meld and deepen, creating a depth of flavor that you simply can’t achieve with a quick sauce. The combination of ground beef, pork, and pancetta adds layers of complexity, while the vegetables provide a subtle sweetness and earthiness. And let’s not forget the wine! It adds a crucial element of acidity and richness that elevates the entire dish. Trust me, the aroma alone while it simmers will have your mouth watering and your family gathering in the kitchen, eager for a taste.
But the best part? It’s incredibly versatile! While I’ve shared my classic version, feel free to get creative and adapt it to your own preferences. For a vegetarian option, you could substitute the meat with mushrooms and lentils for a hearty and flavorful ragu. Or, if you’re feeling adventurous, try adding a pinch of chili flakes for a touch of heat.
As for serving suggestions, a simple sprinkle of freshly grated Parmesan cheese is a must. But don’t stop there! A dollop of creamy ricotta cheese adds a luxurious touch, and a drizzle of high-quality olive oil enhances the flavors even further. Serve it with a side of crusty bread for soaking up all that delicious sauce, and a crisp green salad to balance the richness. A glass of Chianti or other dry red wine is the perfect accompaniment to complete the meal.
And if you happen to have any leftovers (though I highly doubt you will!), they’re even better the next day! The flavors continue to develop overnight, making it an ideal dish for meal prepping or a quick and easy lunch. You can even use the ragu as a filling for lasagna or baked ziti for a different twist.
I’m so confident that you’ll love this Pappardelle al Ragu that I urge you to give it a try. Don’t be intimidated by the seemingly long cooking time; it’s mostly hands-off, allowing you to relax and enjoy the process. And the reward is well worth the effort.
So, gather your ingredients, put on some Italian music, and get ready to create a truly unforgettable meal. Once you’ve tried it, I’d love to hear about your experience! Share your photos and comments on social media using #PappardelleAlRaguRecipe or tag me in your posts. I can’t wait to see your creations and hear your feedback. Buon appetito!
Pappardelle al Ragu: A Delicious and Authentic Italian Recipe
Wide ribbons of pappardelle pasta tossed in a rich, slow-cooked meat ragu.
Ingredients
- 500g pappardelle pasta
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 500g beef mince
- 200ml red wine
- 400g canned chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, bring salted water to a boil.
- Add the pappardelle and cook until al dente, about 3 minutes. Reserve 1 cup of pasta water before draining.
- Meanwhile, in a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the onion, carrot, and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in the garlic, tomato paste, and red pepper flakes and cook for 1 minute more.
- Pour in the red wine and cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, about 5 minutes.
- Add the crushed tomatoes, beef broth, bay leaf, and salt and pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours, stirring occasionally.
- Remove the bay leaf and stir in the heavy cream.
- Add the cooked pappardelle to the skillet with the ragu and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with grated Parmesan cheese and fresh parsley, if desired.
Notes
“`html- If you don’t have time to make your own pasta, you can use store-bought pappardelle.
- For a richer sauce, use bone-in short ribs.
- The ragu can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with grated Parmesan cheese and a drizzle of olive oil.
“`
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