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pappardelle al ragu

Recipe of the Month: Pappardelle al Ragù

Ingredients for 6 people:

250 gr. of Pappardelle

300 gr. of ground beef

70 gr. butter

50 gr. of bacon

1 carrot 1 celery stalk 1 onion 1 tablespoon

tomato sauce Parmigiano Reggiano cheese 1 cup of milk Salt Pepper

In a skillet melt butter and add the bacon until golden-brown, then add the chopped onion, the celery, the carrot, and fry lightly, stirring frequently with a wooden spoon. Then add the minced meat and a spoonful of tomato sauce, salt and pepper, and mix everything well. Simmer on low heat for about 20-30 minutes, add the milk and continue cooking over very low heat for two hours. The result has to be a very soft and juicy sauce. In a separate pan boil the "pappardelle" until "al dente" and mix with the “ragú”. Sprinkle with parmesan cheese just before serving.

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