Main
Recipes
Caramelle Ripiene di Patate al Ragu: Potato Candies with Ragu (Mario Batali) Recipe

Caramelle Ripiene di Patate al Ragu: Potato Candies with Ragu (Mario Batali) Recipe

Posted by

Rate It!

Caramelle Ripiene di Patate al Ragu: Potato Candies with Ragu (Mario Batali)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 1/2 lb baking potatoes , like russets, peeled, cut into 8 pieces and held in water
1 tbsp plus 3 tbsp butter
1 tbsp finely chopped onion
1 clove garlic, finely chopped
1/2 cup parmigiano-reggiano, grated, plus more for garnishing pasta
1/2 cup finely diced mortadella
1/4 lb stracchino , or taleggio
1/2 tbsp finely chopped thyme
1/2 tbsp finely chopped oregano
1 egg, beaten
1 recipe basic pasta dough , recipe follows
2 cups ragu bolognese , recipe follows
3 1/2 to 4 cups flour
4 eggs
1/2 tsp extra-virgin olive oil
1/4 cup extra-virgin olive oil
4 tbsp butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 lb veal, ground
1 lb pork, ground
1/2 lb beef, ground
1/4 lb pancetta, ground
1 (16-oz) can whole peeled tomatoes , crushed by hand , with the juices
1/2 cup milk
1 cup dry white wine
2 cups chicken , beef , veal , or vegetable broth
salt and pepper

Directions:

Boil the potatoes in plenty of water until tender (but not absorbing water).
Meanwhile, heat the butter over medium-low heat and add the onion and garlic. Sweat low heat until the aromatics are soft and translucent. Set aside.
Drain the potatoes, allow to cool a few minutes, then pass through a food mill or ricer. To the potatoes, add the onion, garlic, Parmigiano, mortadella, stracchino, herbs, and salt and pepper to taste. If necessary to moisten the mixture, add the egg. Set aside.
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheet into rectangles 3 inches by 1-inch. In the center of half the rectangles, place a scant tablespoon of the potato mixture. Top the filled rectangles with the unfilled rectangles and press at the edges to seal.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
Warm the Ragu Bolognese in a 12 to 14-inch saute pan over medium-high heat.
Cook the pasta in the boiling water for 3 minutes. Drain and add to the pan with the ragu. Add the remaining butter and toss over high heat 1 minute to coat. Divide the pasta evenly among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.
Basic Pasta Dough:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
Ragu Bolognese:
In a 6 to 8 quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes. Add tomatoes and simmer 15 minutes. Add the milk and simmer until reduced to nothing, about 10 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer over for 2 to 21/2 hours. Season with salt and pepper, to taste and remove from heat.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2353.33 Kcal (9853 kJ)
Calories from fat	1353.47 Kcal
		% Daily Value*
Total Fat	150.39g	231%
Cholesterol	464.67mg	155%
Sodium	3580.51mg	149%
Potassium	1374.41mg	29%
Total Carbs	150.92g	50%
Sugars	4.68g	19%
Dietary Fiber	18.32g	73%
Protein	89.39g	179%
Vitamin C	8.9mg	15%
Vitamin A	0.3mg	10%
Iron	9.7mg	54%
Calcium	589.6mg	59%

Amount Per 100 g
Calories	236.47 Kcal (990 kJ)
Calories from fat	136 Kcal
		% Daily Value*
Total Fat	15.11g	231%
Cholesterol	46.69mg	155%
Sodium	359.78mg	149%
Potassium	138.1mg	29%
Total Carbs	15.16g	50%
Sugars	0.47g	19%
Dietary Fiber	1.84g	73%
Protein	8.98g	179%
Vitamin C	0.9mg	15%
Iron	1mg	54%
Calcium	59.2mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

ragu bolognese

Olive oil, Butter, Onions, chopped and 15 more..
Clam Chowder

Unsalted butter, divided and 11 more..
Lu's Chicken Barley Soup

Olive oil, Onion, chopped, Stalks celery, chopped and 11 more..
Mario Batali's Fettuccine Bolognese

Extra virgin olive oil, Onions, chopped, Chopped celery and 10 more..
Ragu Bolognese

Extra virgin olive oil, Onions, finely chopped and 11 more..
Tagliatelle alla Bolognese

Pancetta, finely minced, Chopped onion (about 1 large) and 16 more..
1770 House Meatloaf

Ground veal (preferably naturally raised) and 17 more..
Ragu Bolognese

Extra virgin olive oil, Butter, Minced onion and 9 more..
Hearty Fettuccini Bolognese Sauce

Extra virgin olive oil, Onions, chopped, Chopped celery and 15 more..