Pappardelle is one of our favourite pastas and it pairs beautifully in a white ragu meat sauce which is a quick dish to make if you want a change from the traditional red ragu sauce.
- 500g/1lb pappardelle
- 250g/1 cup beef mince
- 250g/1 cup pork mince
- 1 celery stick finely chopped
- 1 white onion finely chopped
- 1 carrot finely chopped
- 100ml/1/2 cup Italian white wine
- 150g/1 stick butter
- Parmesan cheese
- Extra virgin olive oil
- Salt & pepper
Add a drizzle of oil to a large sauce pan and add in the carrot, celery and onion and cook for 5 minutes.
Now add the beef and pork mince and cook for a further 5 minutes until browned.
Add the white wine, season with salt and pepper, simmer for a further 10 minutes.
Add the butter and cheese and mix well.
Add the pasta to a pan of boiling salted water and cook until al dente.
Add the pasta to the pan and toss together.
Add extra parmesan on top and buon appetito…