Linguine With White Ragu
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 medium sweet onions, sliced into thin crescents
- 1⁄2 tablespoon dried oregano
- 2 fresh bay leaves
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 tablespoons balsamic vinegar
- 1 lb ground beef
- 1 tablespoon fresh thyme
- 1 cup heavy cream
- 3 tablespoons fresh grated pecorino cheese
- 1⁄2 cup flat leaf parsley, finely chopped
- salt
- 1 lb linguine, preferably fresh (but dried will work fine)
- 1 white truffle, for shaving (optional)
directions
- Heat a skillet over medium heat.
- When it's hot, add the olive oil and butter and, after 2 minutes, the onions, oregano, bay leaves and red pepper.
- When the onions begin to wilt, add the vinegar, then the ground beef; stir to separate beef into tiny bits.
- Now add the thyme.
- After the beef is cooked through, about 10 minutes, add the heavy cream and reduce the heat to medium low.
- Cook this ragu for 20 minutes more and stir occasionally.
- Add the cheese and reduce the heat to a low simmer, just enough heat to keep it warm.
- Stir in the parsley and add salt if desired.
- Boil the fresh pasta in salted water for 3 minutes or until just cooked; drain.
- Combine the pasta with the ragu in a large serving dish.
- Just before serving, shave the white truffle over the pasta, if desired.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!