Tuscan-style pappardelle

Recipe by Michela Urbano

Yet another reason to fall in love with Tuscany, is the Pappardelle and ragu. A rich dish, often eaten for Sunday lunches and guaranteed to put you in a good mood.

Ingredients

  • 180g Garofalo Pappardelle
  • 150g Tomato puree
  • 100g Ground pork
  • 200g Ground veal
  • 1 Sausage
  • 1 Glass of red wine
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Celery stalk, finely chopped
  • 1 Clove of garlic
  • 2 Bay leaves
  • 2 Sage leaves
  • 1 Sprig of rosemary
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 2
  • 60 mins
  • Easy
  • Pasta

Preparation

1

Fry the vegetables over a low heat with a drizzle of olive oil. Whilst the vegetables cook, finely crumble the sausage. Add the sausage and mincemeat to the vegetable pan and allow to brown for roughly twenty minutes. Add the red wine to the pan and allow the alcohol to evaporate. Once the alcohol has burnt off, add the tomato puree, a splash of water and stir together well. Add the bay leaves and sage, then cover the pan and let the sauce simmer over low heat for at around 2 hours. When the sauce is ready (it should have thickened nicely and have a rich and full bodied taste), bring a large pan of salted water to the boil and cook the Garofalo Pappardelle for 15 minutes, as stated on the pack. Whilst the pasta cooks, season the sauce well. Once cook, drain the pasta and serve with a large helping of the ragu and garnish with a sprig of rosemary.

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