Spaghetti with White Ragù and Artichokes
Category: Pasta Dishes
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Artichokes | 450g |
| Sausage (preferably fresh) | 250g |
| Veal (ground) | 250g |
| Dry white wine | 60ml |
| Fresh thyme | 6 sprigs |
| Garlic | 1 clove |
| Vegetable broth | As needed |
| Salt | To taste |
| Black pepper | To taste |
Instructions
Step 1: Prepare the artichokes.
Start by cleaning the artichokes. Begin by removing the tougher outer leaves until you reach the tender heart. As you work, keep the artichokes submerged in water with a bit of lemon juice to prevent browning. Once cleaned, slice the artichoke hearts in half and then cut them into thin slices. Be sure to also slice the stems, as they add flavor to the dish.
Step 2: Prepare the sausage mixture.
Take the sausage and, using a knife, make a slit along the casing to remove it. Then, crumble the sausage into a bowl. Add the ground veal to the sausage, mixing them well together. Set aside.
Step 3: Sauté the garlic and cook the meat.
In a large pan, heat a drizzle of olive oil over medium heat. Add the garlic and sauté until it turns golden brown and fragrant. Once the garlic is ready, add the sausage and veal mixture to the pan. Cook, breaking the meat up into smaller pieces as it browns. Allow it to cook for about 5-7 minutes until the meat is no longer pink.
Step 4: Deglaze with white wine.
Once the meat has browned, pour in the dry white wine. Stir well to deglaze the pan, letting the wine cook off for about 2 minutes. This will impart a wonderful depth of flavor to the ragù.
Step 5: Cook the artichokes.
Add the sliced artichokes to the pan with the meat. Stir to combine, and then add vegetable broth to the mixture, just enough to cover the ingredients. Season with salt, pepper, and thyme. Let everything simmer over medium heat for about 15-20 minutes, stirring occasionally. The artichokes should become tender, and the ragù will thicken. If it begins to dry out, add more vegetable broth.
Step 6: Cook the spaghetti.
While the ragù is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, usually around 8-10 minutes, until al dente.
Step 7: Combine pasta and ragù.
Once the spaghetti is cooked, drain it and add it directly to the pan with the ragù. Toss the spaghetti in the ragù, allowing the pasta to soak up the rich sauce and flavors. If needed, add a little more vegetable broth to ensure the pasta is well coated.
Step 8: Serve and enjoy!
Serve the spaghetti with white ragù and artichokes immediately. For an extra touch, sprinkle with freshly ground black pepper or some extra thyme leaves. Enjoy your delicious, comforting pasta dish!
Tips:
- If you prefer a more creamy texture, you can add a splash of heavy cream to the ragù just before serving.
- You can also substitute the veal with another type of ground meat, like pork or chicken, for a different flavor profile.
- This dish pairs beautifully with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Enjoy this flavorful and hearty dish of Spaghetti with White Ragù and Artichokes, a perfect combination of tender pasta, savory meats, and delicate artichokes all simmered in a fragrant white wine sauce. It’s an excellent choice for a satisfying meal any time of the year! Buon appetito!
