Ragu Pasta with Poached Egg
I love Italian cooking and always love trying new recipes and different styles of cooking traditional dishes. This is an improvised Ragu Pasta recipe from my friend and mentor Joe Kwan and his lovely wife Winkie.
They cooked this delicious Ragu Pasta for our social last weekend and it was such a subtle dish that I too wanted to recreate it for our dinner tonight. Truly it was wholesome Italian cooking, peppered with lots of unmerited flavour.
It’s fairly easy to cook although the poached egg part requires a little skill. Typically to poach an egg, you have to add a little vinegar into a pot of boiling water and stir the water so that the egg retains its shape and slowly cooks. But because I needed to quickly cook and make sure that dinner was served on time, I took some short cuts. Read on to find out how it is done, the ho sim lang way.
250 grams Minced Beef
125 grams Parmigiano Reggiano Cheese
1 box of Barilla Friget Penne
1 can of Anchovies
Handful of Pine Nuts
2 stalks Sweet Basil Leaves
2 stalks Flat Leaf Parsley (aka Italian parsley)
1 large Yellow Onion (I was supposed to be using a French Shallot and a Red Onion)
1 piece Bay Leaf
1 bottle of Barilla Bolognese Sauce
1 bowl of Sweet Cherry Tomatoes
1 cup of Cabnernet Sauvignon red wine
3 tbsp Olive Oil (and some for cooking the pasta)
1. Boil a kettle of water. Pour the box of penne dried pasta into the pot. Add a little salt and olive oil. Add the kettle of boiling water and cook the pasta for 11 minutes to al dente or longer if you like.
2. While the pasta is cooking, add salt and pepper to the minced beef and give it a good mix. In a small frying pan, roast the pine nuts until they are brown. After the pasta is cooked, scoop the pasta and dry them out in a colander but reserve the water in a bowl.
3. Wash the pot and then add olive oil. After you have marinated the beef for about 10 minutes, fry the beef in the pot over low fire. While that is cooking, cut and chop the onion. Slice the cherry tomatoes and tear up the parsley leaves and basil leaves.
4. Add the prepared ingredients including the roasted pine nuts, into the pot and stir fry, turning up the heat a little. Add the can of anchovies along with the olive oil in the can into the pot. Continue to stir fry until the onions are softened and you can smell the fragrance of the beef sauce. Add a cup of red wine. You can use any red wine. Add a bay leaf. Continue to cook over a medium fire. Do this until the wine evaporates and the sauce thickens.
5. Add the bottle of bolognese into the pot and cook with the minced beef sauce, maintain medium heat over the pot.
6. In another smaller pot with boiling hot water but with the fire off, poach two eggs. You can crack an egg into cling wrap, give the package a twist and then sous vide the egg in the water bath until it is cooked. Depending on your preference, the eggs can be either firm or watery-runny.
7. Once the Ragu sauce is ready, add the cooked penne pasta into the pot and give it a good mix. Add the reserved broth of pasta water into the pot to allow the sauce to combine with the pasta easily.
8. Once pasta is well mixed with the Ragu sauce, grate the entire block of Parmigiano Reggiano (aka Parmesan) cheese into the pasta and give it another good mix.
9. Serve the pasta with additional parsley and basil leaves and gently place the poached eggs into the pasta. Serve hot.
Roast the pine nuts until they start to brown.
Cook the penne 11 minutes
Marinate the minced beef with salt and black pepper.
Chop the yellow onion
Slice cherry tomatoes into halves.
Sweet Basil Leaves
Italian parsley and a can of anchovies.
Stir Fry the ingredients
Preparing to poach the egg in cling wrap.
Twist it into a small package for the water bath.
In a hot water bath, poach the eggs to desired doneness.
Grate the entire block of Parmigiano reggiano cheese into the pasta.
Deliciously yummy Ragu Pasta with poached egg.