US_PROD-cbf2a474-3202-4b89-8b72-6ce47f2ffd8d

Barilla Pappardelle Pasta with Tuscan Ragout

Name: Barilla Pappardelle Pasta with Tuscan Ragout
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6
Ingredients: 1 box Barilla Pappardelle pasta; 1 tbsp Extra virgin olive oil; 1 celery stalk, diced small; 1 cup red onion, diced small; 2 tbsp Italian parsley, chopped; 12 oz Ground beef; 8 oz ground pork; 8 oz Italian sausage, casing off; 1/2 cup Chianti red wine; 2 tbsp tomato paste; 2 1/3 cups canned, crush tomatoes; 2 1/2 cups romano cheese, grated; To taste Salt and black pepper

2 hours 40 minutes

Meat Carrots Beef Tomato Onion Pork/Sausage Red or White Wine Classic Blue Box Long

Italian Phrase to Know: Cin Cin (Cheers) Indulge in the rustic flavours of Tuscany with this Barilla Pappardelle and Tuscany Ragout recipe. Inspired by the rich culinary heritage of an iconic Italian region, this dish combines al dente, ribbon-like pappardelle pasta with a hearty ragout, exuding the delicious flavours of slow-cooked tomatoes, aromatic herbs, and tender chunks of meat. As you savour each bite, envision yourself amidst the vineyards of Tuscany, saying “cin, cin” as you raise your glass in celebration, echoing the spirit of joy that defines the Tuscan way of life! Best paired with Ruffino Riserva Ducale Oro. Origin: Italy Taste profile: Riserva Ducale Oro has intense cherry, plum and violet notes on the nose, leading to a complex bouquet with hints of eucalyptus, chocolate and black pepper. It features a strong structure with elegant tannins, good acidity, and a finish marked by sweet tobacco, balsamic notes and plum. Recipe credit: Chef Lorenzo Boni

Date Night and Wine Pairings

Ingredients

6 servings

1 boxBarilla Pappardelle pasta

1 tbspExtra virgin olive oil

1celery stalk, diced small

1 cupred onion, diced small

2 tbspItalian parsley, chopped

12 ozGround beef

8 ozground pork

8 ozItalian sausage, casing off

1/2 cupChianti red wine

2 tbsptomato paste

2 1/3 cupscanned, crush tomatoes

2 1/2 cupsromano cheese, grated

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a sauce pot sauté vegetable and parsley with olive oil for 8-10 minutes over medium heat.

Step 2

Add meats, stir and cook until the meat is nicely browned, about 15 minutes.

Step 3

Stir in red wine and reduce completely.

Step 4

Add tomato paste and crushed tomatoes along with four cups of water, season with salt and pepper and bring to boil. Let simmer on low heat until the water has evaporated, and the oil is floating on top, about two hours. If needed add more boiling water along the way.

Step 5

Place a pot of water to boil, cook Barilla Pappardelle pasta according to package directions.

Step 6

Drain and toss with meat sauce and ½ cup of pasta cooking water.

Pappardelle

Pappardelle, originating from Tuscany, boasts wide, flat ribbons that are perfect for hearty ragùs and creamy sauces. Its luxurious texture adds depth to dishes, making it a favourite for special occasions and romantic dinners. The name comes from a Tuscan dialect verb referring to eating with childlike joy and pleasure. Plus, it comes in easy to measure nests that work to elevate any meal.

Shape

Long

Cook time

7 minutes

Pack size

450 g (5 x servings)

Range

Classic Blue Box

View product