Mushroom Ragu w/ Fresh Tagliatelle & Lamb Meatballs

Mushroom Ragu

w/ Fresh Tagliatelle & Lamb Meatballs

This deeply flavorful rustic sauce is made with cremini, shitake and baby portabella mushrooms.  It is rich in flavor from an abundance of different textures that create a hearty blend of aromatic mushroom flavors.  This sauce not only tastes great, but is also definitely heightened with the lamb meatballs and thick tagliatelle pasta noodles.  It is not the most authentic of Italian dishes, but it is by far a new favorite that we will be serving again and again, here in the GTFO Kitchen.

Lamb Meatballs

• 1 lb. Ground Lamb
• 1 Egg
• ½ c. Bread Crumb
• ¼ Onion, finely chopped
• 3 Tbsp. Italian Parsley, finely chopped
• Salt/Pepper to taste
• ¾ c. Dry White Wine
• 4 Tbsp. Olive Oil
• 1 Sprig of Fresh Rosemary
• 4 Sprigs of Fresh Thyme
• 1 Tbsp. Garlic, finely chopped

Directions:

1. Heat 6 quarts of salted water over medium heat that can be used to boil the fresh tagliatelle pasta the last 5 minutes of cooking.
2. Make the meatballs:  Heat oven to 400 degrees.  In a bowl combine the meatball ingredients (except for the wine, parsley, olive oil, garlic, rosemary and thyme) and mix together until blended.  Roll the mixture into 8 small meatballs.  Set aside.  Heat about 1/4-inch of oil in a skillet over medium heat. Add the garlic and cook until it becomes fragment.  Fry the meatballs until they are browned on all sides, about 8 – 10 minutes.  Once the meatballs on browned on all sides add the wine, rosemary, and thyme to the skillet and place in the oven to finish cooking for the last 15-20 minutes (depending on size).
3. While the meatballs are cooking, make the Mushroom Ragu: Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly.
4. Cook until the mushrooms begin to sweat, then add a generous pinch of salt and pepper. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the wine, beef stock, and then turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes.
5. Add more salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Turn stovetop heat down to low, stir in some more freshly ground pepper, taste and adjust salt.
6. Remove the meatballs from the oven and set aside.  Boil the pasta and then drain.
7. On a large serving platter assemble the pasta by mixing in the mushroom ragu with the pasta and meatballs, making sure to include the juices from the skillet pan.  Mix together until the pasta is coated.  Top with fresh parsley and serve.