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Spaghetti with Capon Ragu

Copy of 573 Spaghetti with Capon Ragu
A capon is a large rooster that has a better texture and flavor than your run-of-the-mill chicken.
skill level
Easy
time
60-120min
servings
8
cost
$
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A capon is a large rooster that has a better texture and flavor than your run-of-the-mill chicken.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 Capon Thighs; about 2 lbs – deboned
    Remove skin from Thigh Meat. Process meat through a meat grinder using the medium cutting blade.
  • 2
    Extra-Virgin Olive Oil
    Capon Skin
    Ground Capon Meat
    Salt
    Freshly Cracked Black Pepper
    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.
  • 3
    3 Carrots; peeled & chopped
    2 medium Spanish Onions; chopped
    2 Celery Stalks; chopped
    4 Garlic Cloves; smashed
    2 tablespoons Fresh Thyme Leaves
    2 cups Dry White Wine
    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.
  • 4
    2 Cups Basic Tomato Sauce
    2 tablespoons Butter; cold and cubed
    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.
  • 5
    Salted Water
    1 1/2 pounds Fresh Pappardelle
    Bring a large pot of Salted Water to a boil. Cook Pasta for 2 minutes or until just al dente. Drain, reserving pasta water.
  • 6
    1 tablespoon Olive Oil
    Ragu
    Pasta Water
    Pappardelle
    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.
  • 7
    Freshly Grated Parmigiano-Reggiano; to serve
    Serve with a generous amount of freshly grated Parmigiano-Reggiano.

    Helpful Tips:
    1. A capon is a rooster that has been castrated before reaching maturity. Compared with rooster meat, which can be gamy, capon is usually tender, and has more fat. There is usually more white meat on a capon than a rooster. The flavor and tenderness is due to a lack of sexual hormones in the capon.
    2. If you can't find capon, just use ground turkey or chicken breast.
    3. Render the fat from the skin. Cut it up, and put it in a pan with olive oil over low heat.
    4. Use half as much basic tomato sauce as there is already meat and sofrito mixture. You could also just add tomato paste and a bit of water.
    5. Parpadelle will hold onto water longer than most pasta, so let it drain a little longer.

 
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