Main Dish
Gemelli Pasta with Dairy Cow and Mushroom Ragu
Simi Winery
16275 Healdsburg Ave.
Healdsburg, CA 95448
simiwinery.com
- RECIPE YEAR: 2019
- RECIPE BY: Kolin Vazzoler
- YIELD: Serves 6
- PAIRS WELL WITH: SIMI Winery Cabernet Sauvignon
We are able to get "out to pasture" dairy cows from a small Petaluma farm that highlights our pasta dish with a rich and creamy ragu made from cuts of beef and mushrooms.
Ingredients:
- 1 1/2 pounds dairy cow chuck, ground
- 2 teaspoons kosher salt, plus more, to taste
- 1 teaspoon freshly ground pepper, plus more, to taste
- 2 tablespoons olive oil
- 1/2 pound chanterelle mushrooms, cleaned
- 1/4 large yellow onion, cut into small dice
- 1 carrot, cut into small dice
- 1 celery stalk, cut into small dice
- 1 garlic clove, minced
- 4 cups San Marzano tomatoes, crushed
- 1 cup SIMI Cabernet Sauvignon
- 1 bay leaf
- 1 fresh oregano sprig
- 1/4 teaspoon freshly grated nutmeg
- 4 1/2 cups dried gemelli or other pasta
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
Directions:
In a large bowl, mix the ground beef with the salt and pepper. In a large, heavy pot over medium-high heat, warm the olive oil. Add the beef and cook, stirring occasionally, until golden brown. Transfer the beef to a plate, reserving the oil and juices in the pot. Add the mushrooms, onion, carrot and celery to the pot and cook, stirring occasionally, until the onion is translucent. Add the beef and garlic and cook, stirring occasionally, for 1 minute. Add the tomatoes and cook, stirring occasionally, for 4 minutes. Pour in the wine, stirring to scrape up the browned bits from the bottom of the pot, and cook until reduced by half. Add the bay leaf, oregano and nutmeg and bring to a simmer. Cover and cook for about 1 hour. The mixture should be like a thick tomato sauce; if not, continue reducing until thick. Season to taste with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, add to the pot with the ragu and stir to coat. Add the Parmesan and butter and stir until the pasta absorbs the sauce and becomes creamy. Season to taste with salt and pepper and serve.
