Pappardelle al ragù
This is the one and only Bolognese pasta sauce ("ragù di carne alla Bolognese") served with egg pasta, most commonly tagliatelle but also pappardelle, in the tradition of the region of Emilia where Bologna is situated.
The proportions are for 4 servings but we recommend to triple and use the whole jar of tomato purée, then keep whatever is left in the freezer. Great base for Lasagne.
Ingredients for 4 servings
- a box of Egg pappardelle Filotea
- 5 oz of ground pork and 10 oz of ground chuck, mixed
- 1/3 of a jar of organic tomato purée
- 2 celery branches
- 1 medium onion
- 1 carrot
- 1 bay leaf (optional)
- 1/2 glass of white wine (optional)
- extra virgin olive oil
Mince the celery, onion and carrot, then heat them in a sauce pan with the extra virgin olive oil until soft. Let cook for about 5 minutes on medium heat, then add the ground meat and the bay leaf (if desired). Brown the meat well while stirring continuously, at medium-high heat, to avoid anything from burning. It's important the meat is thoroughly cooked and its juices have evaporated, else the sauce will be too liquid and miss consistency and taste. At the end of this phase of the recipe which should last 15 to 20 minutes, add a bit of white wine and let it evaporate.
Reduce heat to low, add the tomato purée, eventually some water, salt and pepper to taste, stir well and let cook for at least 1 hour and half. Taste every now and then to adjust salt and pepper and stir.
Cook the Fettuccine in a large pan with salted boiling water, drain the pasta and toss it in the pan with the meat sauce.
Serve immediately, adding some grated Parmigiano Reggiano cheese if you like it.