SERVES 4 TOTAL TIME 130 minutes DIFFICULTY easy
INGREDIENTS:
250g fresh egg Pappardelle (to prepare fresh Pappardelle see here)
150 gr minced beef
150 gr minced pork
100 gr. Italian sausage, skin off
300 gr passata (tomato sauce)
1 tbsp. tomato purèe
2 tbsp. of extra virgin olive oil
1 large carrot
1 small onion
1 celery stick
½ glass of dried white wine
½ glass of milk
hot water or stock (appr. 1 litre)
Parmesan cheese, grated
Salt, black pepper
DIRECTIONS:
-
Finely chop the onion, carrot and celery.
-
Heat two tablespoons of virgin olive oil in a large, heavy based saucepan and cook the onion, carrot and celery over a low heat for about 8/10 minutes, until they become soften and golden.
-
Add the sausage crumbled and cook for 2 minutes, stirring. Tip into the minced meats, stirring well with a wooden spoon.
-
Season with salt and pepper and continue to cook over a medium heat until the meat liquid has evaporated.
-
Pour the wine into the pan and let it bubble away, then add the tomato purèe and the passata.
-
Taste with salt and pepper.
-
Cover and slowly simmer for about 1h and ½ over a low heat, adding some hot stock or water when needed.
-
When the ragù is nearly ready, pour into the milk, to soften the acidity of the tomato. Taste with salt and pepper.
-
Meanwhile, cook the Pappardelle in a large saucepan of salted boiling water, drain and toss them with the sauce.
-
Serve with some grated Parmesan.
Comments
No Comments