The meaty, slow-simmered sauce for the pappardelle is also delicious served with tagliatelle or used in a lasagna.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp butter||1 lb (450 g) ground round|
|2 tbsp olive oil||one 14.5 oz (411 g) can chopped tomatoes with their juices|
|4 oz (125 g) pancetta, diced||2 tbsp tomato paste|
|1 small onion, finely chopped||salt and freshly ground black pepper|
|1 celery stalk, finely chopped||1/3 cup whole milk, heated|
|1 carrot, peeled and finely chopped||1 lb. dried pappardelle|
|2 garlic cloves, peeled and minced||Grated fresh Parmesan cheese, to serve|
Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and cook 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook, stirring, 10 minutes, or until softened but not browned.
Stir in the ground round and cook 10 minutes, stirring and breaking up the beef with a spoon, until browned. Stir in the tomatoes and their juices, broth, and tomato paste, and season with salt and pepper to taste. Bring to a boil.
Reduce heat and partially cover the saucepan. Simmer, stirring occasionally and adding more broth, if needed, for 1 1/2 hours. Stir in the milk and simmer for 30 minutes more, until thick and well flavored.
When ragu is nearly finished cooking, bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente. Drain well. Transfer to a serving bowl and add the ragu. Toss and serve hot, with the grated Parmesan cheese.
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