Abruzzo Style Ragù With Pappardelle By Silvia Colloca Recipes
ABRUZZO-STYLE RAGù WITH PAPPARDELLE BY SILVIA COLLOCA
Steps:
- To make the pork ragu with pappardelle, cook the pancetta cubes and garlic in a large heavy-based saucepan over medium heat until the pancetta has rendered most of its fat and looks caramelised. Set aside to rest.
- Discard the garlic and most of the pancetta fat. Add the olive oil, the chopped carrot, onion and celery, juniper berries (slightly crushed in a mortar and pestle or with a rolling pin), thyme and marjoram, then cook over medium heat until the onion is soft and translucent.
- Add in the beef mince and sausage meat and brown over high heat for 5 minutes, then return the pancetta to the pan. Deglaze the pan with the wine and simmer away until the alcohol has evaporated. Pour in the Mutti Polpa and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season generously with salt and cover with a lid. Cook slowly for 4-6 hours, stirring occasionally. If it starts to dry out, add a little water.
- Towards the end of the cooking time, taste for salt and adjust accordingly, and season with white pepper.
- Bring a large saucepan of salted water to the boil, drop in the pappardelle and cook for 2 minutes or until al dente. Drain well, but be sure to reserve a couple of tablespoons of the pasta cooking water to add to the Ragu. This little trick will help bind the sauce and create a richer, creamier texture.
- Toss the pappardelle with the meat sauce, dust with pecorino and fresh thyme leaves. Serve the delicious pork ragu with pappardelle.
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