Mince Ragu Pappardelle - Greenspoon

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Mince Ragu Pappardelle

Mince Ragu Pappardelle

Course: Recipes, Main

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.

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.

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