Pappardelle with Red Wine and Meat Ragù
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)
Process
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.