Recipe

At the center of a candlelit, decorated Christmas table, a steaming pot of fragrant, rich Italian ragout with wide noodles brings warm, satisfying Italian flair to the holiday feast. This holiday-upgraded ragout uses lighter turkey and flavorful sausage, slow-simmered for deep, mellow taste. Your Geedel food chopper is the secret to quickly preparing the perfect ‘flavor base,’ giving you more time to enjoy the company of family.

Ingredients:  

For the ragout:  

300g ground turkey  

200g Italian-style sausage (casings removed)  

1 onion  

1 carrot  

1 celery stalk  

2 garlic cloves  

1 can (800g) whole tomatoes  

1 cup red wine (or beef broth)  

2 tablespoons tomato paste  

1 sprig fresh rosemary  

Salt and black pepper  

Other:

500g fresh or dried pappardelle (or other wide pasta)  

Grated Parmesan cheese  

Fresh basil leaves  

Instructions:  

1. Make the vegetable base (Soffritto):

Cut the onion, carrot, and celery into large chunks. Install the cross-shaped chopping blade in your Geedel manual vegetable chopper.  

Place all vegetable chunks and garlic into the container, close the lid tightly, and turn the handle continuously until everything is chopped into very even, fine granules. This uniform texture is the foundation for the ragout’s deep flavor and harmonious consistency.

2. Sauté and simmer:  

In a heavy pot, sauté the chopped vegetable mixture in olive oil over medium-low heat until soft and fragrant, about 10 minutes.  

Add the ground turkey and sausage meat, breaking them up with a spatula, and cook until browned. Pour in the red wine, bring to a boil, and stir to let the alcohol evaporate.  

Stir in the tomato paste to enhance the flavor, then add the whole tomatoes and their juices, crushing the tomatoes with a spoon. Add the whole rosemary sprig. Bring to a boil, then reduce to the lowest heat, cover, and simmer for at least 1.5 hours, stirring occasionally, until the ragout is thick and the flavors are well blended.

3. Cook the pasta and combine:  

When the ragout is nearly done, cook the pappardelle in plenty of salted water according to package instructions. Reserve about a cup of the pasta water.  

Scoop out about two cups of the finished ragout and place it into the Geedel container (with the mixing paddle installed). Close the lid and turn the handle quickly a few times to blend it into a slightly smoother sauce. This will naturally thicken the sauce and help it coat the noodles better.  

Pour this blended sauce back into the pot and mix with the remaining ragout. Drain the cooked pasta and add it directly to the pot along with a little reserved pasta water. Toss thoroughly with tongs until every strand is coated in the rich sauce.

4. Plate and garnish for the holidays:

Serve the ragout pasta in a preheated large bowl or on individual plates. Generously top with grated Parmesan and hand-torn fresh basil leaves. The green of the basil and the red of the tomatoes reflect the colors of Christmas.

Summary:  

This slow-simmered ragout pasta embodies the patience and love of the holidays. The Geedel vegetable chopper plays a crucial role in the initial step, creating the perfect vegetable base that lays an irreplaceable flavor foundation for the hours of simmering, giving your Christmas main course professional depth and layers.