Ingredients
- six hundred g of pappardelle
- three hundred and fifty g of chopped adult beef pulp (not too lean)
- three hundred g of meat broth
- two hundred and fifty g of minced pork pulp
- two hundred and fifty g of ground beef pulp
- 150g sausage
- 1 stalk of celery
- 1 Carrot
- 1 / 2 cebolla
- Garlic
- Rosemary
- Laurel
- coriander seeds
- cocoa beans
- dry white wine
- more starch
- extra virgin olive oil
- Sell
- pepper
Duration: three hours
Level: Average
Dose: six-eight people
For the recipe pappardelle with white ragout, chop the onion, carrot and celery and brown for 1 to two minutes in a saucepan with two to three tablespoons of oil, 1 clove of garlic, a bunch of lauro and rosemary, and 1 teaspoon and a half of coriander.
Private the sausage from the tripe and peel it with a fork. Add all the ground beef and sausage to the casserole and mix until just browned, then mix with one hundred and twenty g of wine.
Dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold stock, pour into the pot and mix well.
Wet with the rest of the broth, heat, lower the heat and simmer for two hours; finally season with salt and pepper. Before serving, mix it with six to eight crumbled cocoa beans or crumble one on each and every plate.
cook the pappardelle in boiling salted water, drain and season.
Tip: This ragù, delicately spicy and buttery thanks to the cornstarch, is ideal for dressing fresh pasta and short dry pasta; to fill, aged pecorino. Great with potato gnocchi. It can be preserved for two days in the fridge, multiple weeks in the freezer, divided into portions.
Recipe: Joëlle Néderlants, Texts: Angela Odone; Photo: Riccardo Lettieri, Style: Beatrice Prada
