Hearty Meat Sauce Served on Broad Noodles (Pappardelle)

Hearty Meat Sauce Served on Broad Noodles (Pappardelle)

Hey There, Foodie! Let's make something delicious with a Slow-Cooked Beef and Pork Ragu dip your pappardelle in! This modern spin on traditional Italian cuisine uses ground beef and pork for a mouthwatering, hearty flavor.

• Serves: 2 generous portions
• Difficulty: Easy-peasy
• Prep Time: Around 30 mins
• Cook Time: About 1 1/2 hours

Ingredients (14)

• 14 oz ground beef and pork mix
• 1 tbsp olive oil
• 1 celery stalk diced
• 1 yellow onion finely chopped
• 1 carrot diced
• 1 garlic clove minced
• 1 (6 oz) can whole tomatoes drained and crushed
• 1 tbsp tomato paste
• 2 tbsp red wine
• 1 bay leaf
• 8 oz pappardelle pasta
• Salt and pepper to taste
• 1/4 cup pecorino cheese grated

Method

1. First off, pat the ground beef and pork dry with a paper towel and heat the olive oil in a large skillet over medium heat. Add the ground meats, breaking them up with a spoon. Cook until they lose their raw color, which will take around 3-5 minutes. Set it aside.
2. While the meats cook, chop the vegetables: dice the celery, onion, and carrot, smash the garlic clove, and drain the tomatoes, discarding the liquid. Crush the tomatoes by hand and set them aside.
3. To the same skillet, add the celery, onion, carrot, garlic, and cook until the onion becomes soft and translucent (approximately 5 minutes). Now, get the meats back in the pan and stir well.
4. Pop in the tomato paste and let it cook until brick red (around 3 minutes). Pour in the red wine, letting it reduce by half for about 2 minutes. Stir in your crushed tomatoes and add the bay leaf. Simmer over medium heat until the sauce thickens, aiming for at least 10 minutes, but feel free to let it go for up to 45 minutes if desired (reduce heat to medium-low after 20 minutes).
5. Time to cook the pappardelle! Bring a large pot of water to a boil, add a pinch of salt, and cook the pasta until al dente, about 8 minutes. Drain and set aside.
6. Before we serve up the dish, taste the ragu and adjust seasoning with salt and pepper as needed. Discard the bay leaf. Mix in the cooked pappardelle and warm it through for roughly 2 more minutes. Divide evenly between two bowls, garnish with grated pecorino cheese, and enjoy!

Hey, by the way, if you fancy a beer to wash this tasty meal down, a nice Italian Chianti will work wonders. Saluti!

• The Slow-Cooked Beef and Pork Ragu recipe includes ground beef and pork, creating a mouthwatering, hearty flavor.
• To achieve translucent onions in step 3, cook them with celery, carrot, and garlic until the onion becomes soft.
• Before serving, mix the cooked pappardelle pasta into the ragu sauce and warm it through for approximately 2 minutes.

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