4.9 from 141 votes
Pappardelle al Ragu
Pappardelle al Ragu combines wide pasta ribbons with a slow-simmered meat sauce made from pork, veal, and chicken mince. Aromatic vegetables, pancetta, herbs, and spices enrich the ragu, which is simmered with red wine, milk, tomatoes, and chicken stock to develop deep, layered flavors. The tender pasta is tossed with this hearty sauce for a satisfying meal.
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings:
10
servings
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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.