Pappardelle al Ragu Recipe


Pappardelle al Ragu Recipe

This recipes comes with every bag of Etruria Pappardelle egg pasta. So, this is for those of you who don't have a bag about -- and are looking for a good meat sauce to go with your pappardelle.

1 pound papperdelle egg pasta
1/2 pound ground beef
1 small carrot - finely chopped
1/2 stick celery - finely chopped
1/2 small onion - finely chopped
1 clove hardneck garlic - minced
3/4 cup red wine
2 tablespoons olive oil
1 tablespoon butter
1/2 large can of peeled, crushed tomatoes
1/2 cup Parmigiano-Reggiano cheese - grated
sea salt and fresh ground black pepper to taste

In a sauce pan on medium heat, add olive oil, butter, onions, carrots and celery. Saute for 10 minutes, then add ground beef and garlic. Add salt and pepper and cook for about 15 minutes. Add wine and cook to evaporate. When sauce becomes dry, add tomatoes. Mix well, cover pan and slowly simmer for 35 to 40 minutes. Mix with Pappardelle pasta cooked al dente. Serve with Parmigiano Reggiano cheese.

serves 4