🍽 Servings: 4 | ⏳ Time: 2.5 hours
📝 Ingredients
For the Ragù:
- 450 g veal shoulder, finely diced
- 450 g beef chuck, finely diced
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 cup red wine (a dry, medium-bodied wine like Cabernet Sauvignon)
- 1 can (400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 cups of fresh basil
- 2 bay leafs
- 2 tbsp butter
- Salt and pepper, to taste
For the Pappardelle:
- 12 oz fresh pappardelle pasta (or dried, if fresh is unavailable)
- Salt, for the pasta water
To Serve:
- Grated Parmigiano-Reggiano, for garnish
- Fresh basil or parsley for garnish
👨🍳 Instructions
Step 1: Make the Ragù
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the veal and beef and brown them on all sides, about 8-10 minutes.
- Remove the meat and set aside. In the same pot, add the onion, garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Return the meat to the pot and pour in the red wine. Let it simmer for 3-5 minutes to cook off the alcohol, scraping any bits off the bottom of the pot.
- Stir in the crushed tomatoes, tomato paste, thyme, basil, and bay leafs. Add a pinch of salt and pepper to taste.
- Lower the heat to low, cover, and let the ragù simmer for 2 hours, stirring occasionally. If it gets too thick, add a little water or broth.
- After 2 hours, remove the bay leaf, stir in the butter, and adjust seasoning with salt and pepper.
Step 2: Cook the Pappardelle
- Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions (about 2-4 minutes for fresh pasta).
- Drain the pasta, reserving a bit of pasta water.
Step 3: Combine & Serve
- Toss the pappardelle with the ragù, adding a little pasta water to help coat the noodles, if needed.
- Serve the pasta with a generous sprinkle of Parmigiano-Reggiano and garnish with fresh basil or parsley.
Enjoy 🙂