Mince Ragu Pappardelle

This is Sujay’s recipe – Sujay imports our Italian wines. So make some homemade pasta, then this delicious ragu (mince optional), and enjoy with some yummy Italian red wines.
1 large white or red onion – finely chopped
1kg ripe tomatoes – chopped into chunks – pips, skins and all.
1 teaspoon of tomato puree
6 cloves of garlic or to your taste – finely sliced or crushed
Sprigs of rosemary, thyme or dried mixed herbs
Olive oil
Shavings of hard cheese such as Parmesan or Gran Padano.
500g mince meat – or can substitute with Quorn, or vegetables such as capsicums and sweetcorn.
200-300g of fresh homemade pappardelle pasta or dried pasta (100 – 150g per person)
Wine pairing: Fontella Chianti, Villalta Valpolicella Ripasso or Antario Barolo.
Tomato ragu:
1. On a medium/high heat – fry the onions till translucent in a large saucepan.
2. Add the garlic to the cooked onions and fry till browned.
3. Add the chopped tomatoes, tomato puree, all of the herbs and a glass of water (or more) to a vigorous boil, stir well.
4. Leave on medium heat for 10 mins. Stir well.
5. Followed by simmering heat for 45m – 1 hour – part covered – stirring every so often. Adjust heat if required so that it is a gentle cook.
6. Add salt, pepper and chillies to taste.
7. You are looking for a medium consistency – thicker than cooled custard. Alternatively, you can use your ready-made favourite tomato pasta sauce.
1. To a medium heat frying pan, gently fry the mince till well cooked.
2. Season to taste.
Bring it together:
1. Add the cooked mince to the tomato ragu and mix well on a low/medium heat.
2. Adjust seasoning as required – including some of the cooked pasta water.
3. Add freshly cooked pasta to the tomato ragu and mince pan and combine well.
Serve up:
1. Serve into bowls using tongs – ensuring each has generous amounts of the mince. You could add some fresh basil for garnish.
2. Grate parmesan or grad Padano over the pasta and fresh ground black pepper to taste.
3. Add a generous amount of extra virgin olive oil over the top.
Wine pairing: Fontella Chianti, Villalta Valpolicella Ripasso or Antario Barolo.
All of the above measurements can be scaled up or down to discretion. Adjust directions to ingredients and type of hob/cooker etc accordingly too.




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