World Recipe: Pappardelle with Ragu

22 Abr World Recipe: Pappardelle with Ragu

A delicious fusion of cultures that combines Italian pasta with the French-origin ragu sauce, made with beef, pork loin, and a rich tomato sauce. A flavorful and comforting dish, perfect for enjoying in good company.

Ingredients

• 400 grams of pappardelle pasta
• 500 grams of beef shoulder
• 500 grams of pork loin
• 500 milliliters of tomato sauce
• 200 milliliters of beef broth
• 150 milliliters of red wine
• 1 onion
• Extra virgin olive oil
• Salt
• Ground black pepper
• Aged Italian cheese

Preparation

• Cut the beef shoulder and pork loin into pieces about 2-3 centimeters each. Heat a splash of oil in a pot, and when hot, add the pork loin. Brown the meat lightly before adding the beef. Cook over medium-high heat, making sure to brown all the meat without cooking it inside.
• Add the onion, finely diced, and cook for 7-8 minutes, until softened. Season with salt and pepper to taste.

• Pour in the red wine and cook for 2 minutes to let the alcohol evaporate. Then, add the tomato sauce and beef broth. Stir well to combine the ingredients, cover the pot, leaving a small gap for steam to escape. Cook over low-medium heat for 3 hours, stirring occasionally to prevent the meat from sticking.

• While the meat is cooking, bring water to a boil in another pot and cook the pappardelle according to the package instructions (usually about 8 minutes). Drain the pasta immediately.
• Add the drained pasta to the pot with the ragu and stir well so the sauce coats the pasta.

• Serve the pappardelle with ragu and grate aged Italian cheese on top to taste. This ragu pasta dish will surprise you with its flavor and texture!