March 15, 2018

February 5, 2018

February 5, 2018

January 15, 2018

Please reload

Recent Posts

Egg Poaching & Healthier Hollandaise Sauce

April 16, 2018

1/10
Please reload

Featured Posts

Pappardelle with Beef Ragu

November 29, 2017

 This is my comfort always! Pasta! Pasta! and more pasta!

 

I could eat this every single day, only if it was healthy to eat one dish your entire life. Every single thing about this dish is comfort.

 

Let's start this recipe, shall we?

 

This recipe yields 4 portions.

 

Ingredients

 

250 gr. pappardelle

 

4 cups ounce dried porcini mushrooms

 

1 cup boiling water

 

1/4 cup extra-virgin olive oil

 

100 gr. thinly sliced turkey sausage (chopped)

 

2 medium celery stalks (chopped)

 

1 medium carrot (chopped)

 

1 small onion (chopped)

 

3 thyme sprigs

 

200 gr. ground beef

 

Salt and freshly ground pepper

 

1 cup dry red wine

 

2 cups tomato puree

 

1 tablespoon unsalted butter

 

1/4 cup freshly grated Parmesan cheese, plus more for serving

 

 

Directions:

 

 

1. In a large pot of boiling salted water, cook the pappardelle until al dente.

  

2. Meanwhile, in a medium heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 5 minutes. Lift the mushrooms from the water and coarsely chop them. Reserve the soaking liquid.

 

3. In a large saucepan, heat the olive oil. Add the porcini, sausage, celery, carrot, onion and thyme sprigs and cook over moderately high heat, stirring often, until the vegetables start to brown, about 5 minutes. Add the ground beef, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until no pink remains, about 5 minutes.

 

3. Add the red wine and boil over high heat until reduced by half, about 3 minutes. Add the tomato puree. Pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Bring to a boil and simmer over moderate heat, stirring occasionally, until thickened and flavorful, about 12 minutes. Discard the thyme sprigs.

    

4. Drain the pappardelle and return it to the pot. Toss with the butter and then add half of the ragù and toss well. Season with salt and pepper and toss with the 1/4 cup of Parmesan. Transfer the pasta to bowls, top with the remaining ragù and serve. 

 

 

Enjoy!

 

Tags:

Please reload

Follow Us
Please reload

Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square