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Pappardelle With Quick Fennel Ragu- Everyday Food with Sarah Carey
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- čas přidán 14. 11. 2017
- Sarah Carey shows you how to make a delicious pasta dish that’s bursting with fall’s best produce. This recipe gets an assist from a clever technique - poaching the meat to create a super tender ragu.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos
ive made this a few times. simple and delightful!
This is one dish I'm definitely going to try. Looks delicious!! Thank you for sharing! 😄
Looks super good :) I'll try and make it! Thanks Sarah
This recipe looks delicious! How can you go wrong with pasta 😳 Thanks for another mouth watering recipe Sarah💕
Sarah, you always cheer me up! Stunning recipe, technique, and chef. J'adore!
Thanks so much xo
Never thought of fennel with a ragu sauce. Looks delicious!
I love pasta and this is yummy.
That looks delicious !!
OMG! You just gave me a full on mouthgasm! I'm drooling at the deliciousness! :D
Sarah, I can watch your cooking videos all day 'everyday' actually! I'm so making this papardelle! I love your cooking style!! Gina from Phoenix!
Thanks so much Gina
so so soooo good to see you Sarah
I’m not one bit hungry, but this is making my mouth water like crazy!
Hi, Sarah. I must try this pasta dish. It looks so good .J make my own Pappardelle. So fine. I've got red hair too an I come from Italy.☺
Very Nice! I've been using that method with Beef for making my Hot Dog Chili for years. Love it :)
Love the recipe! Can't wait to try it. Already tried yalls Turkey Tacos and they were delicious!
That great!
What an amazing recipe! I love everything with pasta :-D
Thanks!
That. Looks. Amazing!!!
Thanks!
she's so adorable, I want her to be my neighbor so I can be her recipe test taster... everything she cooks looks yummy
thanks!
Looks amaaaazing
thanks! xo
I love fresh garlic. I either use it whole, chop it up or smash it. I have used the jar kind before and it was fine but I love the smell of the fresh garlic plus it leaves a yummy smell on my hands. Lol
me too! it's my fav.
love fresh garlic too, I eat a chopped fresh clove 2- 4 times a week , good for the immune!
Mouth watering 🙊
You hit a million subscribers!
making it tonight
I love chopping garlic, it’s therapeutic, haha. I do love the smell of the jarred garlic too
fresh is best if you can!
I actually grind garlic in a large batch and freeze them. Use zippered bags and flatten the ground garlic in them, so it becomes easier to break off a cube when needed. The taste is not weird because there is nothing else but garlic and water.
I do this too! It tastes just the same as freshly chopped garlic. I never buy jarred garlic. The taste and smell is not right.
WorldMaxified When you say "grind", is it in a pestle and mortar?
oabuseer just blender. It does the trick.
That's a great idea.
How gorgeous is that pan! What is the difference/different uses for extra virgin olive oil and light olive oil?
Brittany Kotary EVOO is the oil from when the olives are pressed the first time. So the olive flavor, scent, color are stronger and very importantly the smoking point is low. So no cooking at higher temperatures. It’s good for salads, dipping, and cooking as long as the temp doesn’t reach its smoking point. Light olive oil is from subsequent presses of the olives. So less olive flavor and higher smoking point. You won’t get a lot of flavor but you can use it at higher temps. Hope this helps.
Thanks! Super interesting and helpful info.
Splashing clothes with pasta sauce is always part of the pleasure of eating pasta!!!
LOL
I'm hungry now!
mission accomplished
Yess im gonna make it tomorrow for a few friends. I hope they like it (and i hope me too,i never eat fennel)
fingers crossed
I want to know when you go on the road and do demos!!! I wouldn't miss that!
i'll put up a video next time announcing it.
HEY Sarah! Love you and your instagram. Could you consider making a baked cheesy quinoa and broccoli casserole? Thanks and love!
that sounds good.
Brilliant! This might just get me to eating pasta (a.k.a. off-my-diet) again. For some reason I thought sausage when I read "Fennel ragu"
You could always serve the ragu over spaghetti squash to stay on diet
Sarah Carey That wouldn't be much fun ;) thanks for the reply
I add it to my bolognese, along with the onion, carrot, celery.
Lady, making pasta with a white t-shirt ?
Subscribed !
Bottled garlic tastes strange. It has a pickled taste. I never use it anymore.
YES it's not good.
Don't chop, but still use fresh garlic and a garlic press.
That fennel looks exactly like onion !!! Thicker layers other wise looks same. Is it taste same ?
Why don't people use garlic press? No peel and fast.
I gave up on garlic presses years ago ... then I found a heavy (which is key) stainless one that I have adopted over chopping garlic. You can even put the cloves in without peeling
I use one at home all the time. I should bring it in for the videos.
I used to use the bottled garlic, but not anymore. Only fresh garlic now.
Good for you!!!!
It's odd, but I don't get green fennel while I like fennel seed as a seasoning. Slight bitterness of green fennel I think.
I'd rather use good quality dried garlic powder than the garlic that is pre-chopped in a jar. That stuff doesn't taste good. I chop the real thing happily.
phronsiekeys yup it's fresh or powder for me too. Got my kids eating fresh onions by using the powder in their foods when they were little.
Me too!
How does the beef not steam in the bad sort of way when you use this technique?
it just gets nice and tender, then it kinda caramelizes at the end. Its just different.
This recipe looks so delish but I find when you cook fennel you loose so much of it's flavour. It's a great way to add veggies to a sauce though!
Sarah are you guys going to do the ASL challenge as nominated by Chef John?
YES. of course.
Fab!
Sarah that looks delicious, have you ever cook something you didn't like and smile for the camera anyway?
quite certain she tastes and approves all recipes in the test-kitchen. but i have seen one or two videos where she does not take a bite.....makes you wonder
Yes! but i'll never tell what!
Sarah Carey 😊 I like your style!!👍
That pappardelle dish looks like your hairdo! Way to coordinate! LOL
Thanks for a great dish!
LOL
This woman is so likeable! You wish you could have her over for dinner, along with a bottle of wine, and just talk and talk…
I usually chop and entire net of garlic, put it in a Mason jar, top it off with oil and put it in the fridge. It's a mess and garlicky smelling fingers once compared to every time, it lasts for about two to three weeks and you have garlic flavoured oil to boot.
Delicious recipe, I shall try that today, sans beef because I don't have any left, but I'm sure I can do something with the veggies I still have left over.
just shopped ingredients for my ragu sauce and did not think to add fennel.....i need to be on my smartphone more often
lol
Never cut or press garlic just smash it. You will get better flavour. By the way, cooked grinded meet is more fail than cutting garlic.
Bottled garlic tastes nasty. Fresh garlic is the way to go.
agreed
I see you've learned plenty from watching the Rachael Ray Show.
wtf is liquid garlic. murica pls no
Who said liquid garlic????
can you focus more on vegan recipes, it pains me that we still consumer dairy and meet in this generation. If people saw what goes actually goes on behind the walls of slaughterhouses we'd be more avoidant and mindful. It doesn't take violence and the killing of innocent lives to enjoy food
so so soooo good to see you Sarah
aw.....thanks. xo