pappardelle with bolognese ragu




RECIPE

Makes 4 serves - Preparation time 25 minutes - cooking time at least 2 hours


  • 4 serves fresh pappardelle

  • olive oil, 5 T

  • 1 onion, roughly chopped

  • 2 sticks celery, diced

  • 1 carrot, peeled and chopped finely

  • 1 garlic clove, crushed

  • 300g beef mince

  • 300g pork mince or sausage

  • salt and black pepper

  • 1 tbsp chopped thyme

  • 1 bay leaf

  • 1 cup red wine

  • 3 tbsp tomato paste

  • 350g tomato sauce

  • 1 cup water

  • ½ cup of milk

  • 4 Tablespoons fresh grated Parmesan (optional)

MAKING THE SAUCE

Heat a large pot until hot and add the olive oil.

Suate the onion until translucent.

Add celery, carrot and garlic and cook until softened.

Add the mince and cook until browned all over. Season with salt and pepper.

Add thyme and bay leaf.

Add the wine, mix well and let it evaporate on a high flame.

Add the tomato paste, stir well, then add tomato sauce.

Finally add the water and bring to the boil. Cover and let it simmer away for at least two/three hours (actually the more it cooks the better will taste, my grandmother used to cook it for 5 hours, so don’t be in a hurry!), or until the beef is tender.

A few minutes before turning the flame off add the milk and stir gently. The milk will make the meat more tender.

COOKING PAPPARDELLE:

Bring a pot of salted water to a boil. Cook tagliatelle until tender, about 2 minutes.

Toss with sauce, sprinkle with Parmesan and serve.



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Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram a_pasta_journey . I would love to hear from you!




#Pasta #Eggdough #Handmadepasta #tortelli #tomatosauce #pesto #freshpasta #italiancuisine #howtomakepasta #tortelloni #tortellini

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