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