Every Italian region has its own ragù recipe. This one originates from Tuscany and is quite peculiar: we will use pork meat, in addition to beef, and just a touch of tomato paste…
Ingredients (for 2)
- pappardelle egg pasta (about 7 oz. or 200 gr.)
- 1/2 cup ground pork
- 1/4 cup ground beef
- 1/2 fresh Italian sausage
- 2 tbsp tomato paste
- 1/2 stalk celery
- 1/2 carrot
- 1/2 onion
- 1 garlic clove
- 1/4 cup red wine
- a touch of ground chili
- 2 tbsp extra-virgin olive oil
- salt as desired
Directions
- Coarsely chop the carrot, onion and celery into small pieces and set aside
- Gently heat the extra-virgin olive oil in a saucepan and stir fry the veggies with crushed garlic and ground chili for about 5 minutes
- Add the ground meat and sausage and stir fry until well browned
- Pour over the red wine, stir, and let it evaporate for about 1 minute
- Add the tomato paste, half cup of water and salt, cover with a lid, reduce heat to low and simmer for 25-30 minutes, stirring from time to time
- Cook the pasta in abundant hot salted water (use rock salt), according to package directions
- When “al dente”, drain the pasta in a colander and add it to a serving bowl
- Spoon the ragù sauce over the pasta, toss well and serve!
Best Served With
Grated Parmesan cheese on top
Tips from the Chef
- Add some hot water to the sauce if it gets too thick during cooking
- You can use fresh herbs to the sauce to add a twist: rosemary and sage are our favorite
Cambooza 