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Pappardelle with Red Wine Ragu
Pappardelle with Red Wine & Ragu Yum
1 lb Anna Pappardelle
1 can Cento Mushrooms Stems & Pieces (8 oz)
1/4 cup Cento Extra Virgin Olive Oil
2 oz thinly sliced pancetta, finely chopped
2 medium celery ribs, finely chopped
1 medium carrot, very finely chopped
1 medium onion, finely chopped
3 fresh thyme sprigs
1 lb ground beef
1 cup dry red wine
1 jar Cento Traditional Passata (24 oz)
1 tbsp unsalted butter
1/4 cup Cento Parmesan cheese, addition for serving
Salt and Cento Ground Black Pepper, to taste


Prepare pasta according to instructions on package. In a large saucepan, heat the olive oil. Add the mushrooms, pancetta, celery, carrot, onion and thyme sprigs and cook over moderately high heat, stirring continually, 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. Add the red wine and boil over high heat until reduced by half, about 3 minutes. Add the passata. Bring to a boil and simmer over medium heat, stirring occasionally, until thickened, about 12 minutes. Discard the thyme sprigs. Add the pappardelle to the ragu and toss with the butter. 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. Top with additional parmesan if desired. Serves 6.
prep cook servings
Prep
20 min
Cook
25 min
Servings
6
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