Although I love pasta and it was love at first sight as soon as I stepped on the mediterranean land I don’t eat it very often. Yet, sometimes I fancy a dish of pasta and the only solution is to grab some pasta, throw it in a pot with boiling water and then drown it in one of my favorite sauce. Normally the winner would be a pesto, amatriciana or a ragù. I prefer the duck ragù but this time I prepared a classic one with fresh pappardelle.
Ingredients (four servings):
Ragù alla Bolognese
- 300g minced beef
- 80g pancetta finely chopped
- 1 shallot finely chopped
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 100ml red wine
- 40g butter
- 2 tbs oil evo
- 2tbs tomato paste
- 250ml beef stock
- Himalayan pink salt with herbs to taste
- Tellicherry black pepper to taste
- 1 bay leaf
- 240g fresh pappardelle
- Parmesan for serving
- Sauté onion, celery and carrot in heated oil and butter over mediun-high heat.
- Add pancetta and beef; sauté until browned; add wine and let alcohol evaporate
- Mix the tomato paste with a bit of stock and pour over the meat; stir to blend
- Add the bay leaf, season with salt and pepper, reduce heat and gently simmer , stirring occasionally , adding the remaining stock when necessary, for 3-4-5 h ( the longer the better).
- Bring a large pot with water to boil; season with salt. Add pasta and cook following the instructions on the package; I used fresh pasta hence I left it for 4′ al dente
- Drain pasta and add it over the ragù in the pan and toss to coat.
- Serve with parmesan
- I recommend a glass of red wine ( Gutturino Colli Piacentini DOC, Colli di Parma Rosso DOC, Colli Bolognesi Barbera DOC, Colli Bolognesi Cabernet Sauvignon)