Pappardelle With Meat Sauce
Pappardelle With Meat Sauce
A practical Pappardelle With Meat Sauce recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 2 Tbsp Olive Oil
- 2 Onions, Finely Chopped
- 1 Large Carrot, Finely Chopped
- 2 Sticks Celery, Finely Chopped
- 500G/1Lb 2Oz Lean Minced Pork
- 500G/1Lb 2Oz Beef Mince
- 3 Garlic Cloves, Crushed
- 3 Tbsp Sun-Dried Tomato Paste
- 150Ml/5Fl Oz White Wine
- 500G/1Lb 2Oz Passata
- 400G Tin Chopped Tomatoes
- 200Ml/7Fl Oz Beef Stock
- 3 Bay Leaves
- 2 Tbsp Chopped Thyme Leaves
- 4 Tbsp Double Cream
- Salt And Freshly Ground Black Pepper
- 450G/1Lb Pappardelle Pasta, To Serve
- Parmesan, To Serve
- Basil Leaves, To Garnish
Method
- Heat oil in a large pan and add onion, carrot and celery. Cook, stirring, for 5 minutes until softened. Add meats and season with salt and pepper. Cook, stirring, for 5 minutes.
- Add cloves, tomato paste and wine and cook, stirring, for 1 minute. Add passata, tomatoes, beef stock and bay leaves. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 1 hour.
- Remove bay leaves and thyme leaves. Season to taste with salt and pepper. Remove from heat and stir in cream.
- Cook pappardelle in a pan of boiling salted water until al dente. Reserve 1/2 cup of pasta water drain pasta and toss with meat sauce. Serve with parmesan and basil.