Chef Chuck's Pappardelle with Ragù

Pappardelle al Ragù

Pappardelle is a large ribbon pasta perfect for this hearty ragu sauce, that cooked all afternoon. There is nothing better than homemade pasta it cooks quickly and tastes like no other! The aromas were so inviting. This special ragu sauce was delicious due to the terracotta cookware I used, it is the best choice for superior slow cooking. It also holds heat evenly throughout.


Pappardelle with Ragù
1 pound pappardelle pasta
3 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
salt and pepper
3 tablespoons tomato paste
3/4 pound ground beef
3/4 pound ground pork
12 ounces pancetta or bacon, chopped
1 small can diced tomatoes
1 cup beef broth
1 1/2 cups white wine
1 tablespoon thyme
parmigiano cheese, grated or shaved

In a large pot heat olive oil and butter then saute onions, celery, carrots, salt and pepper for 10 minutes. Add tomato paste and brown five minutes then add beef, pork and pancetta season again with salt and pepper, cook till browned. Pour in tomatoes, broth, only 3/4 cup of wine and thyme let simmer with lid off for 15 minutes, then put lid on for 1 hour. Stirring occasionally, remove lid for remaining 45 minutes, during the last half hour add 3/4 cup of wine. Total cooking time 2 hours.
In a large pot heat salted water to a rapid boil add pasta, cook till al dente add to sauce stir gently and serve with parmigiano cheese.