Barilla Pappardelle Pasta with Tuscan Ragout

THIS RECIPE FEATURES A COMBINATION OF BEEF, PORK, SAUSAGE, ONION, CELERY AND WINE TO TRANSPORT YOU TO THE ITALIAN COUNTRYSIDE OF TUSCANY.

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Prep
Cook
Skill
Intermediate
Diet
High Protein

Italian Phrase to Know: Cin Cin (Cheers)

Indulge in the rustic flavours of Tuscany with this Barilla Pappardelle and Tuscan 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

Ingredients 6 Number of Servings

1 box Barilla Pappardelle Pasta or Barilla Tagliatelle 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

½ cup Chianti red wine

2 tbsp tomato paste

2 1/3 cups canned crush tomatoes

2 ½ cups Romano cheese, grated

Salt and black pepper to taste 

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Instructions

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

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

  • Stir in red wine and reduce completely.

  • Stir in red wine and reduce completely.

  • 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. 

  • Place a pot of water to boil, cook Barilla Pappardelle pasta according to package directions.
  • Drain and toss with meat sauce and ½ cup of pasta cooking water.

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