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Pappardelle with Slow-Cooked Meat Ragù

Pappardelle with Slow-Cooked Meat Ragù

Prep time: 180 minServes: 6

Pairs with

Slow-cooked ragù demands a red wine with equal patience — a Sangiovese-based Chianti Classico Riserva, a Barolo, or a Valpolicella Ripasso. The wine should have structure and time to give, just like the ragù.

Ingredients

  • 500g mixed mince (beef and pork)
  • 100g pancetta, finely diced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 100ml red wine
  • 2 tins crushed tomatoes (800g)
  • 100ml milk
  • 2 bay leaves
  • Flaky sea salt, black pepper, nutmeg
  • 500g pappardelle
  • Parmesan for grating

Method

  1. 11. Brown the pancetta in a large pot until crisp. Add the mince, break up and brown well for 8 minutes.
  2. 22. Add onion, carrot, and celery. Sauté 5 minutes. Stir in garlic and tomato paste.
  3. 33. Pour in red wine, scraping everything up. Reduce.
  4. 44. Add tomatoes, milk, bay leaves, salt, pepper, and a grating of nutmeg.
  5. 55. Simmer on the lowest heat, lid ajar, for 2.5–3 hours. Stir occasionally. The ragù should become thick and melded.
  6. 66. Cook pappardelle al dente. Toss into the ragù with a ladleful of pasta water.
  7. 77. Serve with plenty of grated Parmesan.