Pappardelle with Beef Ragu`

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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


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