pappardelle with meat ragout

Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 4

Ingredients:

• For the Ragout:
  • 1 lb (450g) ground beef
  • 1 lb (450g) ground pork
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/2 cup whole milk
• For the Pasta:
  • 12 oz (340g) pappardelle pasta
  • Salt, for boiling water
• For Serving:
  • Freshly grated Parmesan cheese
  • Fresh basil or parsley, chopped (optional)

Instructions:

1. Prepare the Ragout:
   • Heat the olive oil in a large, heavy-bottomed pot over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Meat:
   • Increase the heat to medium-high and add the ground beef and pork to the pot.
   • Cook, breaking up the meat with a spoon, until browned and no longer pink, about 10 minutes. Drain any excess fat.
3. Deglaze and Simmer:
   • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
   • Let the wine reduce by half, about 5 minutes.
   • Stir in the crushed tomatoes, beef broth, tomato paste, bay leaves, thyme, oregano, salt, and pepper.
4. Simmer the Ragout:
   • Reduce the heat to low and let the ragout simmer uncovered for about 2 hours, stirring occasionally. The sauce should thicken and the flavors will meld together beautifully.
5. Finish the Ragout:
   • Stir in the milk and let the ragout cook for an additional 30 minutes. This will give the sauce a rich and creamy texture.
   • Remove the bay leaves before serving.
6. Cook the Pappardelle:
   • About 20 minutes before the ragout is done, bring a large pot of salted water to a boil.
   • Cook the pappardelle according to the package instructions until al dente.
   • Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
7. Combine and Serve:
   • Toss the cooked pappardelle with the ragout in the pot, adding a little reserved pasta water if needed to help coat the pasta.
   • Serve immediately, topped with freshly grated Parmesan cheese and chopped fresh basil or parsley if desired.

Nutritional Information (per serving):

• Calories: 700
• Protein: 35g
• Carbohydrates: 60g
• Fat: 35g
• Saturated Fat: 13g
• Cholesterol: 120mg
• Sodium: 800mg
• Fiber: 5g
• Sugar: 10g

Enjoy this hearty and comforting Pappardelle with Meat Ragout, perfect for a satisfying meal!