Prepare pasta according to package instructions. Heat oil in a large saucepan and add mushrooms, pancetta, celery, carrot, onion and thyme springs, cooking over moderately high heat. Stir continually and cook until vegetables start to brown, approximately 5 minutes. Add the ground beef, salt, pepper and cook until brown. Pour in red wine and boil over high heat until reduced by half, about 3 minutes. Add the passata, and again bring to a boil. Simmer over medium heat stirring occasionally until thickened, about 12 minutes. Discard thyme sprigs and add pappardelle to ragu. Toss with butter and parmesan, season with salt and pepper. Transfer pasta to bowls, top with remaining ragu and serve. If desired, top with additional parmesan cheese. Serves 6.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Pappardelle with Red Wine Ragu
Prep: 20 min Cook: 25 min Servings: 6
A robust red wine and tomato ragu over pappardelle, this meal is the perfect comfort food on a cold night.
Ingredients
1 lb Anna Pappardelle Nests
1/4 cup Cento Imported Extra Virgin Olive Oil
1 can Cento Mushroom Stems Pieces (8 oz)
2 oz thinly sliced Pancetta, finely sliced
2 medium Celery Stalks, finely chopped
1 medium Carrots, finely chopped
1 medium White Onion, finely chopped
3 sprigs Fresh Thyme
1 lb Ground Beef
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 cup Dry Red Wine
1 jar Cento Traditional Passata (24 oz)
1 tbsp Unsalted Butter
1/4 cup Parmesan Cheese
Directions
Prepare pasta according to package instructions. Heat oil in a large saucepan and add mushrooms, pancetta, celery, carrot, onion and thyme springs, cooking over moderately high heat. Stir continually and cook until vegetables start to brown, approximately 5 minutes. Add the ground beef, salt, pepper and cook until brown. Pour in red wine and boil over high heat until reduced by half, about 3 minutes. Add the passata, and again bring to a boil. Simmer over medium heat stirring occasionally until thickened, about 12 minutes. Discard thyme sprigs and add pappardelle to ragu. Toss with butter and parmesan, season with salt and pepper. Transfer pasta to bowls, top with remaining ragu and serve. If desired, top with additional parmesan cheese. Serves 6.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
