Serves: 6
Recipe by Lynmar Estate Chef David Frakes
Ingredients
- 1 lb Pappardelle
- 1 oz Dried Porcini Mushrooms
- 1 c Boiling Water
- 1/2 c Extra-Virgin Olive Oil
- 2 oz Pancetta (thinly sliced, finely chopped)
- 2 med Celery Ribs (finely chopped)
- 1 med Carrot (very finely chopped)
- 1 sm Onion (finely chopped)
- 3 ea Thyme Sprigs
- 1 lb Ground Beef
- 1 lb Ground Turkey
- to taste Salt & Freshly Ground Black Pepper
- 1 c Dry Red Wine
- 2 c Tomato Puree
- 1 tbsp Unsalted Butter
- 1/4 c Freshly Grated Parmesan Cheese (plus more for serving)
Instructions
- In a large pot of boiling salted water, cook the pappardelle until al dente.
- Meanwhile, in a medium heatproof bowl, cover the porcini with boiling water and let stand until softened, about 5 minutes.
- Lift the mushrooms from the water and coarsely chop them. Reserve the soaking liquid.
- In a large saucepan, heat the olive oil.
- Add the porcini, pancetta, celery, carrot, onion and thyme sprig and cook over moderately high heat, stirring often, until the vegetables start to brown, about 5 minutes.
- Add the ground beef and turkey, season with salt and pepper and cook, breaking up the meet with a wooden spoon, until no pink remains, about 5 minutes.
- Add the red wine and boil over high heat until reduced by half, about 3 minutes.
- Add the tomato puree.
- Pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom.
- Bring to a boil and simmer over moderate heat, stirring occasionally, until thickened and flavorful, about 12 minutes.
- Discard the thyme sprigs.
- Drain the pappardelle and return it to the pot Toss with the butter and half the ragù and toss well.
- Season with salt and pepper and toss with the 1/4 cup of Parmesan.
To Serve
- Transfer the pasta to bowls, top with remaining ragù and serve.
- Pass additional Parmesan at the table.