food

pappardelle with ragu sauce

rating (2)

Preparation: 20 minutes
Cooking: 2½ hours
Serves: 4

10g dried porcini mushrooms

¼ cup (60ml) olive oil

100g bacon or pancetta, diced

1 small brown onion, finely chopped

1 stalk celery, finely chopped

1 carrot, peeled and finely chopped

2 cloves garlic, finely chopped

200g beef mince

200g pork mince

1½ cups (375ml) red wine

2 x 400g tins diced tomatoes

2 bay leaves, torn

sea salt and pepper

500g fresh pappardelle pasta

grated parmesan, to serve

1 Soak the mushrooms in 1 cup (250ml) of hot water for 10 minutes. Drain and finely chop, reserving the mushroom liquid.
2 Heat the olive oil in a large saucepan over medium heat and add the bacon, onion, celery, carrot and garlic, and sauté for 10 minutes or until soft but not coloured.
3 Stir in the minced beef and pork. Cook, stirring, until the meat has changed colour.
4 Increase the heat and add the wine. Cook for 5 minutes or until the wine has reduced by half.
5 Add the tomatoes, bay leaves, mushrooms and mushroom liquid. Reduce the heat, cover and gently simmer for 1½ hours, stirring occasionally.
6 Remove the lid, season to taste and continue to cook for a further 30 minutes.
7 Meanwhile, heat a large pot of boiling, salted water and cook the pasta until al dente. Drain.
8 To serve, mix the pasta with the ragu sauce and top with freshly grated parmesan.

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