PAPPARDELLE CON RAGU

0 0
PAPPARDELLE CON RAGU

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
150 grams Butter
100 millilitres Olive Oil
2 cloves 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
500 grams pappardelle pasta fresh or dried
Cuisine:
  • Serves 10
  • Medium

Ingredients

Directions

Share
  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.

Eugenio Maiale

Eugenio Maiale carved out his reputation in Adelaide as the chef and owner of respected Grimaldis, Citrus and Auge restaurants. Arriving in Sydney eight years ago, Eugenio worked with some of Sydney’s best Italian chefs, including Stefano Manfredi. In 2007 Eugenio opened A Tavola, an authentic neighbourhood restaurant in Sydney’s Darlinghurst. A Tavola opened to widespread critical acclaim, which culminated in receiving a coveted chefs hat in its first year of operation.

In 2013 he has added a second outpost to the A Tavola family, with the opening of A Tavola Bondi in October. The restaurant is part of a recent development in the new Adina Complex on Bondi’s Hall Street, contributing to an exciting rejuvenation of Bondi’s dining scene.

The inspiration behind A Tavola – literally meaning “to the table” – derives from Eugenio Maiale’s upbringing. As a child, Maiale would play in the backyard of his Adelaide home while his parents slaved away in the kitchen, yelling out “A Tavola” when dinner was ready. On the kitchen table were consistently simple, honest and traditional style classical dishes.

Best as described as predominantly “abruzzese” (home to Eugenio’s family, north-east of Rome), A Tavola’s menu has a heavy emphasis on Eugenio’s dried and fresh hand crafted pasta, made the way his mother taught him. Prepared from scratch daily on A Tavola’s stunning ten-metre long marble table and cooked to order, the pasta is then served to guests each evening around the same table – a warm and inviting communal eating arrangement that pays homage to the Italian way of enjoying food with friends and family. The Bondi outpost has an added emphasis on beautiful seafood, with the kitchen team incorporating the new restaurant’s location into their signature cuisine.

Diners at both restaurants will taste honest food that is prepared with attention to detail and love – a difference that has seen A Tavola Bondi & Darlinghurst singled out as some of Sydney’s finest Italian eating-houses.

A Tavola Darlinghurst is located at 348 Victoria Street Darlinghurst NSW 2010. The restaurant can be contacted on 02 9331 7871. A Tavola Bondi is located at Shop 2, 75-79 Hall Street Bondi NSW 2026. The restaurant can be contacted on 02 9130 1246.

 

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
STEAMED PRAWNS WITH PAPAYA-HONEY SALSA
next
WATERMELON AND FETTA SALAD
previous
STEAMED PRAWNS WITH PAPAYA-HONEY SALSA
next
WATERMELON AND FETTA SALAD

Add Your Comment