The Meat and pumpkin ragout it's a warm and comforting seasoning perfect forAutumn is winter! A variant of the classic version; in this case blank, based on minced veal stir-fried with Rosemary, to which it is added instead of the classic tomato sauce, a delicate one pumpkin cream; which at slow cooking will become a one with the base! Turning into a seasoning of a unique goodness! Creamy And very fragrant just not perfect for season the pasta, but also for stuffing bruschetta, croutons, pizzas, savory pies!
It's about a quick preparation And very easy! You can use the type of pumpkin you prefer: I chose the delica, because it is more full-bodied and flavoursome, but it is also fine there yellow! once ready I chose to season the Wholemeal fusilli Barilla, 100% Italian wheat that I am loving for its perfect cooking resistance but also for the full-bodied texture that perfectly envelops any type of condiment. With this meat and pumpkin ragout I'm simply amazing! Try it soon also in other preparations you will love it!
Pasta with pumpkin (simple and vegan pumpkin sauce)
Meat and pumpkin ragout recipe
|5 minutes||20 minutes||25 minutes|
|Quantity for 4 people|
How to make the meat and pumpkin ragout
First of all, cook the Pumpkin in the oven or in a pan to blend it into cream.
Add a pinch of salt and set aside.
Meanwhile, peel 2 cloves of garlic, sauté them in a pan with 1 tablespoon of oil, add the minced veal, the sprigs of rosemary and sauté over high heat.
After 2 minutes, blend with the white wine and let it evaporate completely over high heat!
Finally, add the pumpkin cream, lower the heat and let it simmer for about 15 minutes.
Shell the meat with a fork so that it is not stuck, see if it needs a drizzle of oil.
In the meantime, cook the pasta al dente and as soon as it is ready, season the Barilla wholemeal pasta with the meat and pumpkin ragout!