Pappardelle with Ragu

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.

Pappardelle with Ragu

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    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


    Prep: 30 min Total: More than 60 min
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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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