WEEKDAYS 1e|12c|p

Spaghetti with Capon Ragu

Mario Batali
Servings: 8
1 to 2 hr
Part 1 of 2

A capon is a large rooster that has a better texture and flavor than your run-of-the-mill chicken.

  • Ingredients
  • step-by-step directions
Spaghetti with Capon Ragu
  • Extra-Virgin Olive Oil
  • 4 Capon Thighs; about 2 lbs – deboned
  • 3 Carrots; peeled & chopped
  • 2 medium Spanish Onions; chopped
  • 2 Celery Stalks; chopped
  • 4 Garlic Cloves; smashed
  • 2 tablespoons Fresh Thyme Leaves
  • Salt
  • Freshly Cracked Black Pepper
  • 2 cups Dry White Wine
  • 2 Cups Basic Tomato Sauce
  • 2 tablespoons Butter; cold and cubed
  • 1 1/2 pounds Fresh Pappardelle
  • Freshly Grated Parmigiano-Reggiano; to serve
  • Remove skin from Thigh Meat. Process meat through a meat grinder using the medium cutting blade.
  • Heat a large Dutch oven over medium-low with a few tablespoons of Olive Oil. Slowly cook the Capon Skin to render fat. Once skin is crispy, remove. Increase heat to medium-high, add the ground meat to the rendered fat and season with Salt & Pepper. Cook until crisp, about 10 minutes.
  • Combine the Carrots, Onion, Celery, Garlic and Thyme in a food processor and pulse until almost smooth. Stir into the meat and cook for 5-6 minutes or until thick and liquid has cooked down. Deglaze with White Wine, scraping up any brown bits. Cook for a few minutes until wine has reduced by half.
  • Add the Tomato Sauce and stir to combine flavors and simmer for 45 minutes. Just before cooking the Pasta, stir the cold cubed butter into the ragu.
  • Bring a large pot of Salted Water to a boil. Cook Pasta for 2 minutes or until just al dente. Drain, reserving pasta water.
  • Heat a large skillet over medium-high heat. Add a tablespoon of Olive Oil to the pan, and ladle a few scoops of the ragu into the pan. Add a ladle of the reserved Pasta Water to thin the sauce. Add the Pasta and toss it all to coat.
  • Serve with a generous amount of freshly grated Parmigiano-Reggiano.
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