Pappardelle al Ragu

Name: Pappardelle al Ragu
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10 servings
Ingredients: 150 grams butter; 100 millilitres olive oil; 2 cloves garlic; 4 onions; 4 carrots; 4 sticks celery; 200 grams pancetta; 750 grams pork mince; 750 grams chicken mince; 750 grams Veal mince; 1 bottle red wine; 1/2 teaspoon ground nutmeg; 1/2 bunch rosemary; 2 bay leaves; 2 cloves; 2 tablespoons chopped parsley; 1 tablespoon chopped Rosemary; 1 can tomatoes; 1 litre chicken stock; 1 litre milk; 1 Handful parsley; 500 grams pappardelle pasta

User Reviews

4.9

141 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings
10 servings
Course
Main Course
Cuisine
Italian

Pappardelle al Ragu

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

150 grams butter
100 millilitres olive oil
2 cloves garlic
4 onions
4 carrots
4 sticks celery
200 grams pancetta
750 grams pork mince
750 grams chicken mince
750 grams Veal mince
1 bottle red wine
1/2 teaspoon ground nutmeg
1/2 bunch rosemary
2 bay leaves
2 cloves
2 tablespoons chopped parsley
1 tablespoon chopped Rosemary
1 can tomatoes
1 litre chicken stock
1 litre milk
1 Handful parsley
500 grams pappardelle pasta

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Instructions

Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened. Add the pancetta, nutmeg, cloves, garlic, bay leaves and minced meats.
Fry until all liquid has evaporated.
Add wine and simmer until it evaporates.
Add milk and simmer until it evaporates.
Add tomatoes, stock and season with salt and pepper. Cover and cook gently stirring occasionally for 2 hours.

To Serve

Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Drain. Transfer to pot with sauce; toss.
Serve with parmesan.