Pasta culture developed in Italy has become an indispensable flavor spread all over the world. Pappardelle Pasta is a type of lasagna as it has a wide striped shape and has an egg. Tagliatelle pasta 2-3 cm. thick state. It has its origins in Tuscany, known for its rich, intense and often meaty sauces and originated in the 14th century. Pappardelle pasta is served in Tuscany with ragù sauce made of mainly meat and grated cheese. This type of pasta is best suited for intense and richly flavored sauces. Ragù is one of those recipes that truly showcase the beauty of Italian cuisine. Allowing daily ingredients, fast preparation, long and slow cooking, and at the end you get a very tasty meal.

 

Who can say no to this kind of delicious and slow cooked Pasta with Beef Ragu sauce smiley Let's take a look at this delicious recipe:

 

Materials:

 

1.2 kg beef / beef, cut into 4 equal parts

1 tablespoon of salt

1 teaspoon of black pepper

3 tablespoons of olive oil

3 garlic cloves, minced

1 chopped onion

1 cup of chopped carrots

1 cup of chopped celery

800g grated / crushed tomato

3 tablespoons tomato paste

2 veal bouillon cubes crumbled

1 cup / 250 ml of red wine (such as merlot, cabernet sauvignon) or broth

375 ml water

3/4 teaspoon dried thyme or 3 sprigs of fresh thyme

Parsley

3 dried bay leaves or Rosemary

500 gr. Pappardelle Pasta

Freshly grated Parmesan Cheese or Parmigiano Reggiano

 

First Stage; First, open the oven with a 160 degree fan and heat it. Season the veal / beef you will use with salt and pepper. Then, if you want, cook this meat in a pan suitable for cooking meat or in a casserole over medium high heat. Heat the meat in 1 tablespoon olive oil for about 15 minutes and seal until the meat is thickened.

 

 

Second Stage; After cooking the meat, cook the vegetables. If you want, you can cook the meat in the pan you use. Add 2 tablespoons of olive oil, add onion, carrot, celery and garlic with a pinch of salt and saute over medium-low heat until soft. After the vegetables are cooked, add the tomato puree and cook for 3 minutes. Then add the wine, rosemary and sage sprigs, tomatoes and broth, season, and boil. Then add the meat and mix it into this sauce and boil. Cover it, put it in the preheated oven and bake for 2 hours and 30 minutes. Then remove the lid, mix and return to the oven, open for 30 minutes. Once the meat is cooked, crush it roughly using a fork and mix.

 

Last Stage; When you are going to serve, reheat the stew you cooked slowly over medium heat. Boil Papardalle Pasta in a pot for 3 minutes and then strain. Then put it in the pot you boiled again and add a little butter and cook for 1 minute. Then add the meat and veggie stew and add Parmesan or Parmigiano Reggiano cheese and wait for 1 minute. And it is ready to be served. Bon Appetit!

 

This recipe makes sauce that is enough for 8 servings. You can also freeze it and then use it if you want. You can click on the products in the material section for the real geographically marked Italian products we use in this recipe.