Abruzzo-style ragù with pappardelle by Silvia Colloca

Abruzzo-style ragù with pappardelle by Silvia Colloca

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

(COOK TIME: 60+ min)

Easy

4 people

Ingredients

  • 2 x 400 g tins of Mutti Polpa Finely Chopped Tomatoes
  • 100 g smoked pancetta, cut into 2 cm cubes
  • 1 clove garlic skin on, bashed with the palm of your hand
  • 3 tablespoons extra virgin olive oil
  • 1 carrot, chopped
  • 1 brown onion, chopped
  • 1 celery stick, chopped
  • 2-3 juniper berries, crushed in a mortar and pestle
  • 1 sprig thyme
  • 4-5 leaves marjoram
  • 250 g beef mince
  • 150 g sausage meat, taken out of its casing
  • 200 ml red wine
  • 2 cups stock
  • 1-2 leaves bay
  • Salt flakes and freshly ground white pepper
  • 400 g of fresh Pappardelle
  • Freshly grated pecorino, to serve
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Method

  1. To make the Ragu, 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.
  2. 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.
  3. 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.
  4. Towards the end of the cooking time, taste for salt and adjust accordingly, and season with white pepper.
  5. 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.
  6. Toss the pappardelle with the meat sauce, dust with pecorino and fresh thyme leaves.

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Also made with: Polpa


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