Pappardelle Al Ragu’ di Carne (not Bolognese)

Pappardelle Al Ragu’ di Carne, distinct from the classic Bolognese sauce, offers a hearty and flavorsome Italian dining experience. This recipe features a blend of minced beef and pork, simmered slowly with aromatic vegetables, enriched by the deep flavors of red wine and tomatoes.

The addition of carrots, celery, onions, and garlic adds complexity, while parsley lends a fresh herbal note. This robust meat sauce is cooked low and slow to allow flavors to meld, resulting in a rich and satisfying ragù that perfectly coats pappardelle pasta.

It’s a quintessential dish that showcases traditional Italian culinary techniques and ingredients, promising a comforting and indulgent meal for pasta enthusiasts.

Pappardelle Al Ragu’ di Carne (not Bolognese)

Ingredients:

Minced beef 500 gr

Minced pork 500 gr

Tomato puree 600 gr

Tomato concentrate 120 gr

Extra virgin olive oil (evo) 4 tablespoons

Carrots 2

Garlic clove 2

Red wine 1 glass

Celery 1 stalk

Onions 1

Parsley 1 bunch

Salt to taste

Black pepper to taste

10 oz dried pappardelle, 300g

Instructions:

Step 1:

To prepare the classic meat sauce, wash and chop the celery, carrot, onion, garlic cloves and parsley, put everything in a blender and chop coarsely.

Step 2:

Put a generous drizzle of extra virgin olive oil in a large saucepan, add the chopped vegetables and turn on the heat, fry them gently, make sure they don’t burn otherwise you will still feel the burnt smell when the ragù is finished.

Cook for about 10 minutes, stirring often with a wooden spoon.

Step 3:

Add the meat, raise the heat and let the meat brown until it has changed color and its water has completely evaporated, it will take about 40 minutes, season with salt and pepper.

Step 4:

After about 10 minutes, add all the meat and mix it with the sautéed vegetables, raise the heat and continue stirring until all the minced meat has changed color.

At this point, pour in all the wine and let it evaporate.

Step 5:

When the wine has evaporated, add the tomato paste and puree, stir, season with salt and pepper and lower the heat to low.

Cover the ragù with a lid and cook for at least an hour and a half.

Remember to check and stir the ragù often during cooking.

Cook your pappardelle according to the packet instructions (mine took 9 minutes).

Toss the cooked pappardelle throughout the ragu and loosen down with a little of the water from cooking the pasta if needed.

Serve immediately with freshly grated parmesan and chopped parsley.

Notes:

Meat Selection: Using a blend of minced beef and pork adds complexity to the ragù, with beef providing robustness and pork adding a subtle sweetness.

Vegetables: Chopping the celery, carrots, onion, garlic, and parsley finely ensures they cook evenly and integrate well into the sauce, enhancing its texture and flavor.

Olive Oil: Extra virgin olive oil adds a fruity and peppery note to the ragù. Ensure it’s heated gently to avoid burning the vegetables, which can impart a bitter taste.

Browning the Meat: Browning the meat thoroughly is crucial as it develops rich flavors through caramelization. Allow the meat to cook until its water evaporates completely, enhancing its texture and taste.

Red Wine: Adding red wine and letting it evaporate intensifies the ragù’s depth and complexity. Choose a good-quality red wine like cabernet for optimal flavor.

Tomato Paste and Puree: Incorporating tomato paste and puree provides a rich base for the sauce. Stirring them in thoroughly ensures even distribution and a consistent flavor profile.

Seasoning: Season the ragù with salt and pepper to taste after adding the tomato products. Adjust seasoning gradually to achieve a balanced flavor throughout the cooking process.

Simmering: Simmer the ragù over low heat for at least 1.5 hours with the lid on, stirring occasionally. This slow cooking method allows flavors to meld and meat to become tender.

Checking and Stirring: Regularly check and stir the ragù during cooking to prevent it from sticking to the bottom of the pan and ensure even cooking.

Pappardelle Pasta: Serve the ragù over freshly cooked pappardelle pasta, a wide and flat noodle that holds sauce well. Cook the pasta al dente to complement the hearty ragù.

Garnish: Garnish the dish with freshly chopped parsley and grated Parmesan cheese for a finishing touch, adding freshness and umami.

Storage: Leftover ragù can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain consistency.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of meat for the ragù?

Yes, you can customize the meat blend.

This recipe uses equal parts minced beef and pork for a balanced flavor, but you can adjust according to your preference.

What kind of red wine should I use?

A dry red wine such as cabernet sauvignon or merlot works well.

Avoid sweet wines as they may alter the flavor of the ragù.

Can I substitute fresh tomatoes for tomato puree and concentrate?

Yes, you can use fresh tomatoes.

Substitute 600 grams of tomato puree with 6-8 fresh tomatoes blended, and for 120 grams of tomato concentrate, use 3-4 tablespoons of tomato paste.

How do I adjust the seasoning of the ragù?

Season with salt and pepper gradually, tasting as you go. Remember, flavors will concentrate as the ragù simmers, so it’s better to start with less and adjust later.

Can I make this recipe ahead of time?

Yes, ragù often tastes better the next day as the flavors meld.

Store it in the refrigerator and reheat gently before serving.

What pasta should I use if I can’t find pappardelle?

Tagliatelle or fettuccine are good alternatives to pappardelle.

Their broad, flat shape works well with hearty meat sauces like ragù.

How can I prevent the vegetables from burning when frying them?

Fry the vegetables gently over medium heat and stir them often with a wooden spoon.

Monitor closely to prevent burning, which can impart a bitter taste.

Should I cover the pot while simmering the ragù?

Yes, cover the pot with a lid during simmering to retain moisture and ensure the ragù cooks evenly.

Stir occasionally to prevent sticking.

How do I know when the ragù is done cooking?

The ragù is done when the meat is tender and the flavors have melded.

This typically takes about 1.5 to 2 hours of simmering over low heat.

What can I serve with Pappardelle Al Ragu’ di Carne?

Serve the ragù over cooked pappardelle pasta, garnished with freshly grated Parmesan cheese and chopped parsley.

A side salad and crusty bread make excellent accompaniments.