Pappardelle with Beef Ragu`

PAPPARDELLE WITH BEEF RAGU`

Category:	Pasta
Yield:	2 portions
Nos portion/Portion size:	250 g
Preparation Time	20 minutesa
Cooking Time	1 hr 30 minutes
Total time	1 hr 50 minutes

Ingredients	Unit	Gross weight	Net     weight
TWO POPRTIONS RECIPE
Pappardelle	g	200 g	200 g
Beef Ragu	g	260 g	260 g
Vegetable Bouillon	g	120 ml	120 ml
Butter	g	30 g	30 g
Parmesan cheese	g	40 g	40 g

Salt & Pepper	pc	About	About
RAGU SAUCE RECIPE
Ground beef		250 g	250 g
Soffritto : Celery/carrot/onion		200 g	200 g
Italian Plum Tomato		560 g	560 g
Tomato Paste		90 g	90 g
Red Wine		150 ml	150 ml
Dry Oregano		0.1 g	0.1 g
Dry Basil		0.1 g	0.1 g
Salt		11 g	11 g
White pepper		0.1 g	0.1 g
Sugar		15 g	15 g
Beef Bouillon		200 ml	200 ml
EVO		10 ml	10 ml

 

METHOD

Put a clean and sanitize pot on a stove at medium heat, add  the olive oil and when is hot enough add the ground beef,

the soffritto and let them cooking together for 2-3 minutes; add the red wine and let evaporated, after that add the tomato

can previouse blended,tomato paste and the bouillon. Add all the spices, sugar ,salt and let reduce until the sauce reach

the proper consistency. If you planning to use the next day,cool down the sauce in a cold ice bath and keep refrigereted,

It will last for 3-4 days.

In a salty boiling water dropped the papprdelle and cooked for 3 minutes (if fresh) , then drain the

pasta and cook together with the sauce. When the sauce is reduced add salt, white pepper if

you need. Add the butter and the parmesan cheese and served on a pasta bowl.

Sprinkle with dry parsley