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Pappardelle with meat sugo in a white dish with a fork on a white table and a glass of wine visible

Pappardelle with Meat Sugo

creamy lemon ricotta, steamed broccolini

STARS

Al dente pappardelle pasta is served with a rich, slowly-simmered sauce of tomatoes, Black Angus beef, pork, and a trinity of carrots, celery, and onions. It's served with a side of steamed broccolini. On the side: creamy ricotta mixed with a touch of lemon zest for brightness.
difficultyDifficulty Level
difficulty
Total Time:  
Active Time:  
Ingredients

For the Pappardelle Noodles:

  • 7 ounces (about 2 cups uncooked) Pappardelle Pasta
  • 1/2 cup of Kosher Salt

For the Meat Sugo:

  • 1/2 pound of ground pork
  • 1/2 cup of diced yellow onions
  • 1/2 cup of diced carrots
  • 1/2 cup of diced celery
  • 1 teaspoon of finely chopped garlic
  • 1 cup of diced canned tomatoes
  • 1 tablespoon of unsalted butter
  • A pinch of bay leaves
  • A pinch of flat leaf parsley
  • A pinch of sage
  • 1/4 cup of red wine
  • 2 tablespoons of whole milk
  • 2 tablespoons of heavy cream
  • 1/2 cup of diced pancetta
  • 1 tablespoon of blended canola/olive oil
  • 1 teaspoon of kosher salt
  • Additional diced pancetta for garnish (about 1 tablespoon)
  • 2 tablespoons of shaved parmesan cheese
  • 1/2 cup of beef stock

For the Broccolini:

  • 9 ounces (around 2 cups) of Broccolini
  • A pinch of Kosher Salt
  • 1 tablespoon of Canola/Olive oil blend

For the Lemon Ricotta:

  • A pinch of Ricotta Salata Cheese
  • 2 tablespoons of light honey
  • 2 tablespoons of whole milk
  • 1/4 teaspoon of kosher salt
  • A pinch of ground black pepper
  • 1/4 teaspoon of lemon zest
  • 2 tablespoons of lemon juice
Directions
1
Bring water to a boil.
2
Add salt and stir until dissolved.
3
Add noodles and cook as per package instructions.
4
Once cooked, remove from water and immediately submerge in ice water to cool off.
5
Drain thoroughly when noodles are cool.
6
In a pan, combine diced onions, carrots, celery, and bay leaves. Let simmer until vegetables are slightly brown.
7
Cook pancetta separately, then drain. Retain the oil and remaining liquids. Set pancetta aside.
8
Cook the ground pork in the pancetta liquids. Set aside after it's fully cooked.
9
In a separate pan, toast garlic with the blended oil.
10
Add red wine to the vegetable mix.
11
Add the toasted garlic to the mix. Leave the pan uncovered to allow most of the liquid to evaporate.
12
Once half of the mix has evaporated, add the cooked pancetta.
13
Add the cooked ground pork, diced tomatoes, and let cook until there is very little liquid in the mix.
14
Pour the mix into containers and let cool at room temperature for 20 minutes, then cover with plastic wrap and store in the refrigerator.
15
Clean and cut the broccolini.
16
Lay out broccolini in a perforated hotel pan full 4 inches.
17
Put broccolini in a rational oven on full steam at 212 degrees for 3 minutes.
18
Remove and put in iced water until completely cooled.
19
Season with oil and salt, mix well using hands.
20
In a container put in the ricotta cheese, honey, salt, pepper, and milk.
21
Using an immersion blender, mix very well until uniformed.
22
Add in lemon oil slowly as you blend.
23
Store in a container and refrigerate.
24
In a pan on medium heat, cook the broccolini until slightly charred.
25
Once the broccolini is charred, add in the meat sugo and bring to a boil.
26
Add in the pappardelle noodles and mix well.
27
Sprinkle salt to taste.
28
Let the mix cook for 2 minutes to combine flavors.
29
Pour mix into a plate and sprinkle with ricotta cheese and a slice of broccolini for garnish.
30
Serve warm and enjoy!

Pappardelle with Meat Sugo

creamy lemon ricotta, steamed broccolini

STARS

Al dente pappardelle pasta is served with a rich, slowly-simmered sauce of tomatoes, Black Angus beef, pork, and a trinity of carrots, celery, and onions. It's served with a side of steamed broccolini. On the side: creamy ricotta mixed with a touch of lemon zest for brightness.
difficultyDifficulty Level
difficulty
Total Time:  
Active Time:  
Servings:  4

Ingredients

For the Pappardelle Noodles:

  • 7 ounces (about 2 cups uncooked) Pappardelle Pasta
  • 1/2 cup of Kosher Salt

For the Meat Sugo:

  • 1/2 pound of ground pork
  • 1/2 cup of diced yellow onions
  • 1/2 cup of diced carrots
  • 1/2 cup of diced celery
  • 1 teaspoon of finely chopped garlic
  • 1 cup of diced canned tomatoes
  • 1 tablespoon of unsalted butter
  • A pinch of bay leaves
  • A pinch of flat leaf parsley
  • A pinch of sage
  • 1/4 cup of red wine
  • 2 tablespoons of whole milk
  • 2 tablespoons of heavy cream
  • 1/2 cup of diced pancetta
  • 1 tablespoon of blended canola/olive oil
  • 1 teaspoon of kosher salt
  • Additional diced pancetta for garnish (about 1 tablespoon)
  • 2 tablespoons of shaved parmesan cheese
  • 1/2 cup of beef stock

For the Broccolini:

  • 9 ounces (around 2 cups) of Broccolini
  • A pinch of Kosher Salt
  • 1 tablespoon of Canola/Olive oil blend

For the Lemon Ricotta:

  • A pinch of Ricotta Salata Cheese
  • 2 tablespoons of light honey
  • 2 tablespoons of whole milk
  • 1/4 teaspoon of kosher salt
  • A pinch of ground black pepper
  • 1/4 teaspoon of lemon zest
  • 2 tablespoons of lemon juice

Directions

1
Bring water to a boil.
2
Add salt and stir until dissolved.
3
Add noodles and cook as per package instructions.
4
Once cooked, remove from water and immediately submerge in ice water to cool off.
5
Drain thoroughly when noodles are cool.
6
In a pan, combine diced onions, carrots, celery, and bay leaves. Let simmer until vegetables are slightly brown.
7
Cook pancetta separately, then drain. Retain the oil and remaining liquids. Set pancetta aside.
8
Cook the ground pork in the pancetta liquids. Set aside after it's fully cooked.
9
In a separate pan, toast garlic with the blended oil.
10
Add red wine to the vegetable mix.
11
Add the toasted garlic to the mix. Leave the pan uncovered to allow most of the liquid to evaporate.
12
Once half of the mix has evaporated, add the cooked pancetta.
13
Add the cooked ground pork, diced tomatoes, and let cook until there is very little liquid in the mix.
14
Pour the mix into containers and let cool at room temperature for 20 minutes, then cover with plastic wrap and store in the refrigerator.
15
Clean and cut the broccolini.
16
Lay out broccolini in a perforated hotel pan full 4 inches.
17
Put broccolini in a rational oven on full steam at 212 degrees for 3 minutes.
18
Remove and put in iced water until completely cooled.
19
Season with oil and salt, mix well using hands.
20
In a container put in the ricotta cheese, honey, salt, pepper, and milk.
21
Using an immersion blender, mix very well until uniformed.
22
Add in lemon oil slowly as you blend.
23
Store in a container and refrigerate.
24
In a pan on medium heat, cook the broccolini until slightly charred.
25
Once the broccolini is charred, add in the meat sugo and bring to a boil.
26
Add in the pappardelle noodles and mix well.
27
Sprinkle salt to taste.
28
Let the mix cook for 2 minutes to combine flavors.
29
Pour mix into a plate and sprinkle with ricotta cheese and a slice of broccolini for garnish.
30
Serve warm and enjoy!