- Rachael Ray - https://www.rachaelray.com -

Veal or Chicken Ragu with Mushrooms and Marsala

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

Ingredients

Preparation

Bring a pot of water to a boil for the pasta. 

In large skillet [3] or Dutch oven [3], heat oil, 2 turns of the pan [3], over medium-high heat. Melt butter into oil, add the mushrooms and brown well. To the browned mushrooms, add veal or chicken and crumble and brown; season with salt, pepper and a little nutmeg. Add shallots, celery, garlic, sage and thyme. Stir 3-4 minutes to soften, add tomato paste and stir a minute more. Add Marsala, stock and milk to the sauce, bring to a bubble, reduce heat and simmer 30 minutes over low heat. 

Cook pasta to al dente in salted water. Add a cup of salted cooking water to the sauce, drain pasta then toss with the sauce to combine, adding in a few handfuls of cheese and parsley. Drizzle with EVOO [2] to finish. 

Serve the pasta in shallow bowls [4] and pass extra cheese at table.