Mince Ragu Pappardelle
Mince Ragu Pappardelle
Course: Recipes, MainThis 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.
INGREDIENTS
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 fresh tagliatelle (100 – 150g per person)
Directions
- Tomato ragu:
- On a medium/high heat – fry the onions till translucent in a large saucepan.
- Add the garlic to the cooked onions and fry till browned.
- Add the chopped tomatoes, tomato puree, all of the herbs and a glass of water (or more) to a vigorous boil, stir well.
- Leave on medium heat for 10 mins. Stir well.
- 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.
- Add salt, pepper and chillies to taste.
- You are looking for a medium consistency – thicker than cooled custard. Alternatively, you can use your ready-made favourite tomato pasta sauce.
- Mince:
- To a medium heat frying pan, gently fry the mince till well cooked.
- Season to taste.
- Bring it together:
- Add the cooked mince to the tomato ragu and mix well on a low/medium heat.
- Adjust seasoning as required – including some of the cooked pasta water.
- Add freshly cooked pasta to the tomato ragu and mince pan and combine well.
- Serve up:
- Serve into bowls using tongs – ensuring each has generous amounts of the mince. You could add some fresh basil for garnish.
- Grate parmesan or grad Padano over the pasta and fresh ground black pepper to taste.
- 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.
Shop the Ingredients