Comforting Main

Pappardelle with white ragu and Zanetti Parmigiano Reggiano

Name: Pappardelle with white ragu and Zanetti Parmigiano Reggiano
Prep time: 10 min
Cook time: 220 min
Total time: 230 min
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 80g butter; 300g beef mince; 300g pork mince; 125ml white wine; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 rosemary sprigs; 250ml milk; 250ml vegetable stock; 400g fresh or dried pappardelle; 80g parmesan

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10m

3h 40m

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You’ll need to start this recipe 4 hours ahead, and you’ll need a large heavy-based frypan with a lid.

2 tbs extra virgin olive oil
80g butter
300g beef mince
300g pork mince
1/2 cup (125ml) dry white wine
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 rosemary sprigs
1 cup (250ml) milk
1 cup (250ml) vegetable stock, hot
400g fresh or dried pappardelle
1 cup (80g) finely grated Zanetti Parmigiano Reggiano, plus extra, to serve

Method

1.

Heat oil and 30g butter in a large heavy-based frypan that has a lid over medium-high heat. Add beef and pork mince and cook, breaking up mince with a wooden spoon, until it starts to brown. Add white wine and cook, stirring occasionally, for 2-3 minutes until wine has evaporated. Reduce heat to medium and add onion, carrot and celery. Cook, stirring occasionally, for 8-10 minutes, until onion is soft but not coloured. Add rosemary and cook for one minute, or until fragrant. Add milk, season generously with salt flakes and freshly ground black pepper, and add stock. Reduce heat to low, cover with a lid and gently simmer for 3 hours, stirring occasionally, or until the liquid has reduced and the ragu is rich and creamy. Remove rosemary sprigs and discard.
2.

Bring a large saucepan of salted water to the boil. Add pasta and cook until al dente. Using tongs, transfer pasta straight from the saucepan to the ragu (you want some cooking water to come across with the pasta). Add remaining butter and the parmesan. Toss over low heat until the cheese melts into a creamy sauce that evenly coats pasta, adding more cooking water if needed.
3.

Serve topped with extra parmesan and freshly ground black pepper.