Pappardelle al Ragù
Wide, silky pasta ribbons tossed in a rich, slow-cooked meat sauce packed with deep Italian flavors. The ultimate comforting bowl for pasta lovers.
75 min
Medium
Italiana
3 servings
The story behind
This dish takes me right back to a chilly Sunday in a small town in Tuscany. We walked into a tiny family-run osteria where the rich aroma of stewed meat filled the entire space. The grandmother was serving these massive plates of fresh pasta coated in a ragù that had been simmering on the stove for hours. We sat by the window enjoying this long, lazy lunch, just chatting away while watching the rain drop. It's an incredible choice for a weekend family meal. It pairs beautifully with a thick slice of crusty bread to scoop up the remaining sauce, and to drink, a glass of Chianti or any robust red wine makes the experience absolutely perfect.
Instructions
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1Heat the olive oil in a deep pot over medium heat and sauté the onion, carrot, and celery until they are soft and fragrant.
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2Turn the heat up slightly, add the minced meat, and cook while breaking it apart with a spoon, seasoning with salt and pepper until it loses its pink color.
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3Pour in the red wine to deglace the pan, scraping up all the delicious browned bits from the bottom, and let it simmer until the alcohol fully evaporates.
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4Stir in the tomato purée, turn the heat down to low, partially cover the pot, and let the sauce simmer gently for about 45 minutes until the meat is incredibly tender and the sauce thickens up.
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5Cook the pappardelle in a large pot of boiling salted water until al dente. Drain well, toss it directly into the pot with the hot ragù, and serve immediately with plenty of grated parmesan cheese on top.
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