The Atlanta Journal-Constitution
MY TAKE ON BOCCA LUPO’S GARGANELLI RAGU
This Instant Pot restaurant recipe hack from Atlanta freelance food and dining writer Angela Hansberger recreates her favorite comfort dish, the garganelli with chicken and veal ragu chef Bruce Logue makes at Bocca Lupo. 2 tablespoons olive oil 1 large onion, diced 1 1/2 celery ribs, diced 3 ounces chicken livers (23) finely chopped 3 ounces pancetta or a
slice of bacon, chopped 1 garlic clove, minced 1/2 pound ground chicken 1/2 pound ground pork 2 bay leaves 1 1/2 cups of dry white wine 1 tablespoon tomato
paste 1 large carrot, peeled and
finely diced 1 cup chicken broth 1 rind of Parmesan cheese or a handful of shredded Parmesan to taste 2 cups whole milk 2 tablespoons fresh
thyme a few sage leaves 1/2 cup heavy cream salt and pepper
Cooked tubular pasta of your choice, preferably fresh garganelli
To saute the vegetables, push the saute button on the Instant Pot and add the olive oil. Add the onion and the celery and saute for about 5 minutes just to tenderize, not to brown.
Stir in the chicken livers and pancetta or bacon. Add the minced garlic, chicken, and pork, continually breaking up the meat into small bits. Stir, but don’t brown the meat, for about 7-10 minutes.
Add the bay leaves and the white wine and let it simmer until reduced.
Stir in the tomato paste, diced carrots, chicken broth, cheese rind, and milk. If using shredded Parmesan, hold for the last step. Add sage leaves and thyme.
Set Instant Pot to cook on high and add 20 minutes. Lock the lid and seal the vent.
Once the cooking time is up, allow natural pressure release for 15 minutes, then release the remaining steam and carefully remove the lid once the pressure is gone.
Remove thyme, bay and sage leaves and remainder of cheese rind. Stir in ½ cup heavy cream and switch the Instant Pot to saute. Stir and reduce to the consistency you like, 5-10 minutes.
Add shredded Parmesan, if not using rind, and salt and pepper to taste.
To serve, ladle over pasta. Chef Logue arranges his pasta in a lined-up row in the center of the plate with a generous gravy of sauce poured over.
Drink a glass of the dry white wine and enjoy.
Serves: 6 Per serving: 400 calories (percent of calories from fat, 59), 30 grams protein, 8 grams carbohydrates, 1 gram fiber, 24 grams fat (11 grams saturated), 167 milligrams cholesterol, 539 milligrams sodium.