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 celery stalk
Parmigiano Reggiano cheese
1 cup of milk
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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