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 Pappardelle al Ragu Recipe

This recipe is from our friend Guiseppe from Etruria, who makes this for his family.  This is for a wonderful meat sauce to go with your pappardelle.

Directions:

1. In a sauce pan on medium heat, add olive oil, butter, onions, carrots and celery.

2. Saute for 10 minutes, then add ground beef and garlic.

3. Add salt and pepper and cook for about 15 minutes.

4. Add wine and cook to evaporate.

5. When sauce becomes dry, add tomatoes.

6. Mix well, cover pan and slowly simmer for 35 to 40 minutes.

7. Mix with Pappardelle pasta cooked al dente.

Serve with Parmigiano Reggiano cheese.