pappardelle al ragù, ingredietns, 4 servings:
– canned chopped tomatoes (San Marzano – i used 4 kg can to make. a larger batch)
– fresh ground beef (500gr)
– little bit beef stock
– onion, carrot, celery (soffritto)
– garlic
– fresh herbs: oregano, thyme, bay leafs
– red wine (primitivo)
– olive oil (extra virgin, had nothing else)
– 24-month aged parmesan, to serve
I followed the usual ragù steps. First, I let the tomato sauce simmer for about 90 minutes to reduce excess moisture and allow the onions and garlic to sweeten.
I then removed the sauce, browned the ground beef with the soffritto, and deglazed the pan with red wine. After that, I added the tomato sauce back in and let everything simmer for another 50 minutes to cook off the wine and let the herbs infuse.
by cempervincere