Naples at Table by Arthur Schwartz

Author:Arthur Schwartz
Language: eng
Format: mobi, epub, pdf
Publisher: HarperCollins
Published: 2013-12-01T08:00:00+00:00

For the ground meat ragù:

2 tablespoons extra-virgin olive oil

1 small onion, cut into dice no larger than ¼ inch (about cup)

1 pound ground beef (no leaner than 85 percent)

1 28-ounce can peeled Italian tomatoes, with their juices, finely chopped

¾ teaspoon salt

Pinch hot red pepper flakes

For the white sauce:

4 tablespoons butter

6 tablespoons flour

3½ Cups milk

1¼ teaspoons salt

¼ teaspoon freshly grated nutmeg

Plus:

1 ounce pancetta or unsmoked bacon, finely chopped, or 1 tablespoon butter

1 10-ounce package frozen peas, defrosted

2 tablespoons extra-virgin olive oil

2 cloves garlic, lightly smashed

10 ounces mushrooms, wiped clean and thinly sliced

cup dried porcini, reconstituted

1½ teaspoons dried oregano

1 teaspoon salt

12 ounces tagliatelle

8 ounces mozzarella, cut in ½-inch cubes

½ cup grated Parmigiano-Reggiano

To prepare the ragù:

1. In a 2- to 3-quart saucepan or stovetop casserole, over medium heat, warm the oil and sauté the onions until they are golden, about 8 minutes.

2. Add the meat and cook breaking it up until it’s brown and starting to crisp.

3. Stir in the tomatoes, the salt, and the hot pepper.

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