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PAPPARDELLE RAGÙ

Ingredients (4 servings): 1 package of Pappardelle All' Uovo
  • 800 g. beef cheeks, cut into very small cubes
  • 1 large onion, finely chopped
  • 1 – 2 celery stalks, finely chopped
  • 130 ml. red wine
  • 3 – 4 tablespoons olive oil
  • 1,5 cup finely chopped tomato
  • 550 ml. meat stock
  • 1 tablespoon tomato paste (diluted in some warm water)
  • a bit of fresh thyme
  • 50 g. Parmigiano Reggiano, grated
  • salt and freshly ground pepper
Execution: For the ragù: Sauté the onion and the meat in olive oil, by stirring lightly. Add the wine and as soon as it evaporates, lower the heat, add the tomato, the celery, the tomato paste and the stock. Simmer for 2 – 2,5 hours, until the liquid evaporates, and it starts to caramelize. Cook the Pappardelle All' Uovo in boiling salted water, according to the instructions. Drain the pasta and toss them into the ragù pot. Mix carefully and serve by sprinkling fresh thyme and grated Parmigiano Reggiano cheese.