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.
