Pappardelle al Ragù

Posted on Apr 24th, 2015

by Eugenio Maiale

Categories:

This is an Italian pappardelle al ragù recipe by Chef Eugenio Maiale with three types of minced meat: chicken, pork and veal. It’s incredibly flavorful and delicious.

Enjoy!

Pappardelle al Ragu

Corina

4.92 from 47 votes

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main dish

Cuisine Italian

Servings servings

Ingredients

150 grams butter
100 millilitres olive oil
2 cloves garlic
4 onions
4 carrots
4 sticks celery
200 grams pancetta
750 grams pork mince
750 grams chicken mince
750 grams veal mince
1 bottle red wine
1/2 teaspoon ground nutmeg
1/2 bunch rosemary
2 bay leaves
2 cloves
2 tablespoons chopped parsley
1 tablespoon chopped rosemary
1 can tomatoes
1 litre chicken stock
1 litre milk
1 handful parsley
500 grams pappardelle pasta

Instructions

Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened. Add the pancetta, nutmeg, cloves, garlic, bay leaves and minced meats.
Fry until all liquid has evaporated.
Add wine and simmer until it evaporates.
Add milk and simmer until it evaporates.
Add tomatoes, stock and season with salt and pepper. Cover and cook gently stirring occasionally for 2 hours.

To Serve

Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Drain. Transfer to pot with sauce; toss.
Serve with parmesan.

Notes

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Eugenio Maiale

Eugenio Maiale carved out his reputation in Adelaide as the chef and owner of respected Grimaldis, Citrus and Auge restaurants. Arriving in Sydney eight years ago, Eugenio worked with some of Sydney’s best Italian chefs, including Stefano Manfredi. In 2007 Eugenio opened A Tavola, an authentic neighbourhood restaurant in Sydney’s Darlinghurst. A Tavola opened to widespread critical acclaim, which culminated in receiving a coveted chefs hat in its first year of operation. In 2013 he has added a second outpost to the A Tavola family, with the opening of A Tavola Bondi in October. The restaurant is part of a recent development in the new Adina Complex on Bondi’s Hall Street, contributing to an exciting rejuvenation of Bondi’s dining scene.

4.92 from 47 votes (47 ratings without comment)