Pappardelle Al Ragù
Rated 5.0 stars by 1 users
Servings
4
Ragù alla Bolognese is a classic, authentic Italian meat sauce. This robust and flavorful sauce makes a wonderfully hearty meal, perfectly complemented by freshly cooked Pappardelle pasta.
Ingredients
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500g Pappardelle Pasta
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14 oz beef, cubed
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7 oz salsiccia (raw Italian seasoned pork sausage)
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5 oz pancetta, finely diced
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A generous splash of Extra virgin olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
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2 tsp Pizza Spice Mix
- 2 bay leaves
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2 jars Pomodoro sauce
- 1 cup red wine (possibly more)
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Italian Sea Salt
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Freshly ground black pepper
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Dark balsamic vinegar
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Parmesan cheese, for serving
Directions
Dice the beef into small cubes and brown thoroughly in olive oil, using a deep pan or heavy-bottomed pot.
Remove the casing from the salsiccia sausages. Add the salsiccia meat and pancetta/bacon to the pan, sautéing with the beef.
Incorporate diced onion, celery, and carrot, cooking for a few minutes.
Pour in red wine and simmer for 15-20 minutes, until liquid is reduced by half.
Add tomato sauce and season with pizza seasoning, black pepper, and salt if needed.
Simmer for about 30 minutes or longer, adding red wine and pasta cooking water as needed to prevent the sauce from drying out.
Once the meat is tender, finish the sauce with a splash of dark balsamic vinegar.
Combine the freshly cooked pasta with the sauce in the pot, adjusting seasoning if necessary.
Serve with generous amounts of freshly grated Parmesan cheese and a sprinkle of freshly ground pepper.
