Pappardelle al Ragu
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
10 servings
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Course
Main Course
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Cuisine
Italian
Pappardelle al Ragu
Description
This Pappardelle al Ragu is a rich, slow-cooked sauce featuring a blend of pork, veal, and ground chicken, enhanced by aromatic vegetables such as onion, carrot, celery, pancetta, and garlic. The sauce is infused with fragrant herbs like rosemary, bay leaves, parsley, ground nutmeg, and cloves, layered through a cooking process involving reductions of wine and milk to soften the meat and mellow the flavors.
The wide pappardelle pasta is cooked until just tender and combined with the thick, flavorful ragu. The resulting dish marries tender pasta with a robust meat sauce marked by its complex seasoning and slow simmering, giving a comforting and textured experience.
For serving, it is typically finished with parmesan, which adds a sharp, creamy contrast. This dish serves well as a filling main course where the pasta's broad surface holds the hearty ragu beautifully.
Ingredients
- 150 grams butter
- 100 olive oil quantity in millilitres
- 2 cloves garlic
- 4 onion
- 4 carrot
- 4 celery sticks
- 200 grams pancetta
- 750 grams pork mince
- 750 grams ground chicken
- 750 grams Veal mince
- 1 red wine bottle
- 1/2 teaspoon ground nutmeg
- 1/2 rosemary bunch
- 2 bay leaf
- 2 cloves
- 2 tablespoons parsley chopped
- 1 tablespoon rosemary chopped
- 1 tomato canned
- 1 chicken stock litre
- 1 milk quantity in litre
- 1 parsley handful
- 500 grams pappardelle pasta
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.
Notes
User Reviews
Overall Rating
4.9
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