Homemade Pappardelle Ragu
Homemade Pappardelle Ragu
Ingredients
- as needed extra virgin olive oil
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 1 zucchini, finely chopped
- 3 ripe roma tomatoes, peeled and roughly chopped
- 1 teaspoon tomato paste
- 1 handful parsley, chopped
- 1 handful Parmesan or Pecorino cheese, finely grated
- 300 ml tomato sugo, homemade
- 300 ml chicken stock
- 200 ml white wine
- 500 g grass fed mince
- 500 g chicken
- 750 g pork ribs
- as needed salt
- as needed pepper
- as needed pappardelle pasta, cooked
Instructions
- 1
Finely chop the onion, garlic, celery, carrot, and zucchini. Peel and roughly chop the roma tomatoes and set aside. (Tip: To easily peel tomatoes, blanch them in boiling water for 1 minute, then the skin should slip off).
⏱️ 15 min
- 2
Drizzle extra virgin olive oil into a medium-sized deep pan and heat over high heat. Brown the beef mince, pork ribs, and chicken, adding a good pinch of salt to the meat during this process. Once browned, remove the meat from the pan and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add a little more olive oil if needed, then sauté the finely chopped onion, garlic, celery, carrot, and zucchini in the same pan. Add a good pinch of salt while frying until the vegetables are nicely browned.
⏱️ 10 min
- 4
Increase the heat back to high. Return the browned meat (mince, pork ribs, and chicken) to the pan with the sautéed vegetables.
⏱️ 2 min
- 5
Pour in the white wine and allow it to reduce, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 6
Add the roughly chopped roma tomatoes and tomato paste to the pan. Stir through and continue to reduce for another 10 minutes.
⏱️ 10 min
- 7
Pour in the chicken stock and stir everything together. Cover the pan and reduce the heat to low. Let the ragu simmer for 1 hour and 20 minutes, stirring occasionally.
⏱️ 5 min
- 8
Remove the pan from the heat. Carefully remove the pork ribs and chicken pieces. Using a fork, pull the meat off the bones and shred it, then return the shredded meat to the ragu. Discard the bones.
⏱️ 10 min
- 9
Stir in the tomato sugo. You can adjust the amount based on your preference for a more or less tomato-based ragu.
⏱️ 2 min
- 10
Return the pan to the heat. Add the finely grated Parmesan or Pecorino cheese and stir it through until melted and combined. Let the ragu simmer for another 15 minutes.
⏱️ 15 min
- 11
Add your cooked pappardelle pasta directly into the ragu and stir to coat thoroughly.
⏱️ 3 min
- 12
Garnish with chopped parsley. If desired, add a little more grated cheese. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Homemade Pappardelle Ragu
- as needed extra virgin olive oil
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 1 zucchini, finely chopped
- 3 ripe roma tomatoes, peeled and roughly chopped
- 1 teaspoon tomato paste
- 1 handful parsley, chopped
- 1 handful Parmesan or Pecorino cheese, finely grated
- 300 ml tomato sugo, homemade
- 300 ml chicken stock
- 200 ml white wine
- 500 g grass fed mince
- 500 g chicken
- 750 g pork ribs
- as needed salt
- as needed pepper
- as needed pappardelle pasta, cooked
Instructions
- 1
Finely chop the onion, garlic, celery, carrot, and zucchini. Peel and roughly chop the roma tomatoes and set aside. (Tip: To easily peel tomatoes, blanch them in boiling water for 1 minute, then the skin should slip off).
⏱️ 15 min - 2
Drizzle extra virgin olive oil into a medium-sized deep pan and heat over high heat. Brown the beef mince, pork ribs, and chicken, adding a good pinch of salt to the meat during this process. Once browned, remove the meat from the pan and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add a little more olive oil if needed, then sauté the finely chopped onion, garlic, celery, carrot, and zucchini in the same pan. Add a good pinch of salt while frying until the vegetables are nicely browned.
⏱️ 10 min - 4
Increase the heat back to high. Return the browned meat (mince, pork ribs, and chicken) to the pan with the sautéed vegetables.
⏱️ 2 min - 5
Pour in the white wine and allow it to reduce, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 6
Add the roughly chopped roma tomatoes and tomato paste to the pan. Stir through and continue to reduce for another 10 minutes.
⏱️ 10 min - 7
Pour in the chicken stock and stir everything together. Cover the pan and reduce the heat to low. Let the ragu simmer for 1 hour and 20 minutes, stirring occasionally.
⏱️ 5 min - 8
Remove the pan from the heat. Carefully remove the pork ribs and chicken pieces. Using a fork, pull the meat off the bones and shred it, then return the shredded meat to the ragu. Discard the bones.
⏱️ 10 min - 9
Stir in the tomato sugo. You can adjust the amount based on your preference for a more or less tomato-based ragu.
⏱️ 2 min - 10
Return the pan to the heat. Add the finely grated Parmesan or Pecorino cheese and stir it through until melted and combined. Let the ragu simmer for another 15 minutes.
⏱️ 15 min - 11
Add your cooked pappardelle pasta directly into the ragu and stir to coat thoroughly.
⏱️ 3 min - 12
Garnish with chopped parsley. If desired, add a little more grated cheese. Serve immediately and enjoy!
⏱️ 3 min