Pappardelle con Ragu
Posted April 24, 2015 by Eugenio Maiale
Prep :  25 minCook :  150 minReady Time 2 hour, 55 minServings: 10

Ingredients

  • 150 grams butter
  • 100 millilitres olive oil
  • 2 clove garlic finely chopped
  • 4 onions finely chopped
  • 4 carrots finely chopped
  • 4 sticks celery finely chopped
  • 200 grams pancetta finely chopped
  • 750 grams pork mince
  • 750 grams chicken mince
  • 750 grams veal mince
  • 1 bottle red wine
  • 1/2 teaspoon ground nutmeg
  • 1/2 bunch rosemary
  • 2 bay leaves
  • 2 cloves
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped rosemary
  • 1 can tomatoes
  • 1 litre chicken stock
  • 1 litre milk
  • 1 handful parsley roughly chopped
  • 500 grams pappardelle pasta fresh or dried

Directions

  1. Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened. Add the pancetta, nut meg, cloves, garlic, bay leaves and minced meats.
  2. Fry until all liquid has evaporated.
  3. Add wine and simmer until it evaporates.
  4. Add milk and simmer until it evaporates.
  5. Add tomatoes, stock and season with salt and pepper. Cover and cook gently stirring occasionally for 2 hours.
To Serve
  1. Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
  2. Drain. Transfer to pot with sauce; toss.
  3. Serve with Parmesan.