Chicken Ragu w Rigatoni
This was our meal about a week ago when we were craving some Italian food (mostly the kids), and we couldn't have been happier with some recipes that involved ragu sauce. Not exactly knowing what "ragu" meant in Italian (except that is sounds more upscale and authentic), we did a little research on Wikipedia and learned the following: ragu is a meat-based sauce and is characterized as being a sauce of braised or stewed meat that may be flavoured with tomato, to distinguish it from a tomato sauce that is flavoured with the addition of meat. Also, any type of meat (chicken, pork, beef, horse, duck, lamb, you name it) can be used to make a "ragu" sauce, but the amount of tomatoes and its sauce should be limited in quantity relative to the meat. So in theory, our ragu sauce is not really a ragu because the amount of tomato sauce (practically 2 jars) doesn't equal in comparison to our meat, which means next time we just have to add extra meat and a little less tomato sauce (sounds good to us). Regardless, the pasta and sauce were very good; the fresh basil, fresh parmesan cheese, Marsala, and white wine added extra depth and flavors to an already decent sauce. And though I am not particularly fond of parmesan cheese, I can admit that this dish would have been less-than-stellar without it.