Seared 1lb ground beef, rendered some pork jowl, sautéed mirepoix instead of sofrito, deglazed with Chardonnay, stirred in 1/3c tomato paste, bare simmered down with 1c 2% milk and 2c chicken broth for about 3-3.5 hours. Tossed in some Al dente pappardelle and a splash of pasta water and topped with parmesan.
Pane_Panelle
Just a suggestion: no one in Italy would call them “Pappardelle bolognese”, rather they would use “Pappardelle al ragù” instead. This being said, they look very good and I bet they are very tasty!
CaptainDivano
Non capisco il latte ed il brodo di pollo… Il ragu non è fondo soffritto, macinato, pomodoro, e ci vediamo fra 3 ore tipo? (ok ricetta molto basica e si puo ampliare, anzi l’originale è probabilmente ampliata ma.. il pollo ed il latte?)
3 Comments
Seared 1lb ground beef, rendered some pork jowl, sautéed mirepoix instead of sofrito, deglazed with Chardonnay, stirred in 1/3c tomato paste, bare simmered down with 1c 2% milk and 2c chicken broth for about 3-3.5 hours.
Tossed in some Al dente pappardelle and a splash of pasta water and topped with parmesan.
Just a suggestion: no one in Italy would call them “Pappardelle bolognese”, rather they would use “Pappardelle al ragù” instead. This being said, they look very good and I bet they are very tasty!
Non capisco il latte ed il brodo di pollo… Il ragu non è fondo soffritto, macinato, pomodoro, e ci vediamo fra 3 ore tipo? (ok ricetta molto basica e si puo ampliare, anzi l’originale è probabilmente ampliata ma.. il pollo ed il latte?)