Pappardelle with Red Wine Ragu is a robust wine and tomato ragu over pappardelle pasta. This is the perfect comfort food on a cold night..
Prep time 20 Min | Cook Time 25 Min | Serves 6
Ingredients
- 1 lb Pappardelle Pasta Nests
- 1/4 cup Imported Extra Virgin Olive Oil
- 1 can Mushroom Stems Pieces (8 oz)
- 2 oz thinly sliced Pancetta, finely sliced
- 2 medium Celery Stalks, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium White Onion, finely chopped
- 3 sprigs Fresh Thyme
- 1 lb Ground Round
- Fine Sicilian Sea Salt, to taste
- Ground Black Pepper, to taste
- 1 cup Dry Red Wine
- 1 jar Traditional Passata (24 oz)
- 1 tbsp Unsalted Butter
- 1/4 cup Parmesan Cheese
Directions
- Prepare pasta according to package instructions.
- Heat oil in a large saucepan and add mushrooms, pancetta, celery, carrot, onion and thyme springs, cooking over moderately high heat.
- Stir continually and cook until vegetables start to brown, approximately 5 minutes.
- Add the ground round, salt, pepper and cook until brown.
- Pour in red wine and boil over high heat until reduced by half, about 3 minutes.
- Add the passata, and again bring to a boil.
- Simmer over medium heat stirring occasionally until thickened, about 12 minutes.
- Discard thyme sprigs and add pappardelle to ragu.
- Toss with butter and parmesan, season with salt and pepper.
- Transfer pasta to bowls, top with remaining ragu and serve.
- If desired, top with additional parmesan cheese.