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Late Winter Ragout with Pappardelle

Pappardelle is a wide noodle pasta which is very comforting with richer sauces. Perfect for fall or winter dining.

Note: serves two healthy portions – – 4 smaller portions. Italians prefer to just “coat the pasta” with any sauce as the pasta is the star of the meal. If you want big portions of the ragout, you may want to double the ragout portion of the recipe.

Late Winter Ragout with Pappardelle FINAL

Ingredients

  • 8 ounces ground beef
  • 4 ounces ground pork
  • Extra Virgin Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • 1 stalk celery
  • 1 medium yellow onion
  • 1 carrot
  • 1 clove garlic
  • 1 small can whole peeled tomatoes, 14.5 ounces
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1 bay leaf
  • 8 ounces pappardelle
  • ¼ cup grated pecorino cheese

 Procedures

  1. Heat 2 tablespoons olive oil in a large high-sided pan over medium heat.
  2. When oil is shimmering, add ground beef and pork, breaking up with back of a spoon. Lightly season with salt and pepper. Cook until browned, about 5-7 minutes. Remove browned meat from pan onto a plate and set aside.
  3. While meat is browning prepare your vegetables. Rinse celery stalk, pat dry, and cut into ¼-inch dice.
  4. Peel onion and cut into small dice.
  5. Peel carrot and cut into ¼-inch dice.
  6. Slice garlic into thin slivers length-wise.
  7. Drain tomatoes and discard liquid. Add tomatoes into a small bowl and crush by hand.
  8. Add another tablespoon olive oil into the same pan used to brown meat, and bring up to a shimmering temperature over medium-high heat.
  9. Add celery, onion, carrot, and garlic to pan, season lightly with salt and pepper, and cook until onion is soft and translucent, about  4-5 minutes.
  10. Return ground beef and pork to pan, along with any accumulated juices from the plate, and stir to combine.
  11. Add tomato paste to pan and cook, stirring into the meat and vegetable mixture until fully combined about 3 minutes, allowing flavors to develop.
  12. Add red wine and cook until reduced by half, about 2 -3 minutes.
  13. Add crushed tomatoes and bay leaf and stir to combine, bringing to a slight boil.
  14. Reduce heat to medium low heat, cover, and cook until sauce has thickened, at least 10 – 30 minutes.
  15. Bring a large pot of water to a boil. Add a few pinches of salt to the water.
  16. You will need to plan and time the cooking of  your pasta: Follow pappardelle package cooking directions. As you get close to the time where the pasta will finish cooking and the ragout is developed, add the pasta to the boiling water and stir so pasta doesn’t stick together. Cook pasta until al dente (to the tooth), about 8 – 9 minutes.
  17. Drain pasta.
  18. Taste the ragout and adjust seasoning (salt & pepper) as necessary.
  19. Discard the bay leaf.
  20. Pour the drained pasta into the pan with the ragout and gently toss together until everything is incorporated.
  21. Divide the pappardelle and ragout mixture into bowls and garnish with grated pecorino cheese, to taste.

Serve and enjoy!

Pappardelle Ragout FINAL

Pappardelle tossed in Ragout and plated

 

 

 

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