Pappardelle with Veal and Pork Ragu

Save Recipe
  • Total: 1 hr 45 min
  • Prep: 45 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
  2. 2. 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, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
  3. 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.
Guy's Tempura Mushroom Burger
PREMIUM
10m Easy 99%
CLASS
Mushroom "Pulled Pork"
PREMIUM
Stuart O'Keeffe

Mushroom "Pulled Pork"

18m Easy 96%
CLASS
Mushroom Carbonara
PREMIUM
Gabriela Rodiles

Mushroom Carbonara

19m Easy 98%
CLASS
Pork and Ginger Pot Stickers
PREMIUM
28m Easy 99%
CLASS

51m Intermediate 98%
CLASS
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS