Pappardelle with Ragu
This meaty, slow-simmered sauce goes well with pasta ribbons, but is also delicious served with tagliatelle or used in a lasagna
Prep Time: prep 15 mins
Cooking Time: cook 2 hrs
Serves: makes 4 servings
- 2 tbsp butter
- 2 tbsp olive oil
- 4oz ( 125g) pancetta, diced
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, minced
- 1lb (450g) ground round
- one 14.5oz ( 411g) can chopped tomatoes
- 1 / 2 cup beef stock, as needed
- 2 tbsp tomato paste
- salt and freshly ground black pepper
- 1 / 3 cup whole milk, heated
- 1lb (450g) dried pappardelle
- freshly grated Parmesan, to serve
- Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and cook 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook, stirring, 10 minutes, or until softened but not browned.
- Stir in the ground round and cook 10 minutes, stirring and breaking it up with a spoon, until browned. Stir in the tomatoes and their juices, stock, and tomato paste, and season. Bring to a boil.
- Reduce the heat and partially cover the saucepan. Simmer, stirring occasionally and adding more stock, if needed, for 1 1/2 hours. Stir in the milk and simmer for 30 minutes more, until thick and well flavored.
- Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente. Drain well. Transfer to a serving bowl and add the ragu. Toss and serve hot, with the Parmesan.
- prep 15 mins; cook 2 hrs
Pappardelle alla Bolognese: For a richer sauce, substitute 7oz (200g) ground round, 7oz (200g) ground pork, and 4oz (115g) chopped chicken livers for the ground round. Add 1/4 cup red wine to the browned meats and boil until most of the wine has evaporated. Replace the milk with 1/3 cup heavy cream.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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