Pappardelle with Slow-Cooked Ragu
Beef and pork mince, soffritto, red wine, milk, a long afternoon on the stove. Tossed through fresh pappardelle. The Sunday pasta that justifies a bottle.
Servings: 6 people
Calories: 745kcal
Ingredients
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 500 g beef mince, 15% fat
- 300 g pork mince
- 150 g pancetta, finely diced
- 100 g tomato paste
- 400 ml red wine
- 250 ml full-cream milk
- 400 g tin crushed tomatoes
- 500 ml beef stock
- 2 bay leaves
- 1 sprig rosemary
- 500 g fresh pappardelle
- grated parmesan and fresh parsley, to serve
Instructions
- Heat oil in a heavy casserole over medium heat. Cook pancetta until crisp, 5 minutes. Add onion, carrot, celery. Cook slowly for 10 minutes until very soft.
- Add garlic, cook for 1 minute. Turn the heat up high. Add beef and pork mince. Break up and cook until browned, 10 minutes.
- Stir in tomato paste. Cook for 2 minutes. Pour in wine and reduce by half.
- Add milk and simmer for 5 minutes until almost absorbed. This is the step most home cooks skip. Don't.
- Add tomatoes, stock, bay leaves and rosemary. Bring to a gentle simmer.
- Partially cover and simmer on very low heat for 2.5 to 3 hours, stirring occasionally, until rich and glossy.
- Cook pappardelle in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
- Toss pasta through ragu with a splash of pasta water. Serve with parmesan and parsley.
Notes
Better the next day. Make the ragu ahead, chill, reheat gently, cook the pasta fresh.
Nutrition
Serving: 1g | Calories: 745kcal | Carbohydrates: 65g | Protein: 42g | Fat: 32g | Saturated Fat: 12g | Sodium: 720mg | Fiber: 5g | Sugar: 8g