Pappardelle pasta with pork and veal ragout

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 6

Wide ribbons of pappardelle pasta are covered in a rich, meaty ragù of pork, veal, tomatoes, and cream. Sautéed pancetta, shiitake mushrooms, sautéed vegetables, and aromatic herbs imbue the ragù with a wonderfully rich flavor, while white wine helps give the sauce a velvety texture and a subtle acidity. A perfect dish for a holiday dinner or a Sunday family lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
110 g pancetta, diced
1 tbsp unsalted butter
340 g shiitake mushrooms, stems removed, caps thinly sliced
1 small onion, diced
1 small carrot, diced
1 stalk of celery, diced
1 tbsp fresh thyme leaves
1 large tomato, diced
220 g of minced veal
220 g of minced pork
2 tbsp tomato paste
0.5 cups white wine
1 can (800 g) canned whole San Marzano tomatoes
450 g dry pappardelle pasta
0.5 cups heavy cream
3 tablespoons thinly sliced basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pappardelle pasta, shiitake mushrooms, carrot, celery, San Marzano tomatoes, minced veal, minced pork, white wine, cream, thyme, basil, pancetta

Cooking the dish according to the recipe:

In a large saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring, until golden brown, about 2 minutes. Reduce the heat to medium and add the butter.
Add the mushrooms, onion, carrots, celery, thyme, and salt and black pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until softened, another 5 minutes.

Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, for 2-3 minutes. Add the wine and cook until it has reduced by half.
Add the canned tomatoes, reduce heat to medium and simmer, uncovered, for 40 minutes, stirring occasionally and adjusting the heat as needed to keep the sauce at a gentle simmer.
Before serving, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, reduce heat, and simmer for another 5 minutes. Season with salt and pepper to taste. Add the pasta to the sauce and toss well. Serve garnished with basil.

Categories:

recipe / Dinner / Festive dishes / Dinner party / Main courses / Pasta / Meat / Food Network - recipes / Italian cuisine

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