INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Egg Pappardelle n° 101
300 g ground beef
150 g bacon
1 each carrot, celery branch, onion
350 g tomato purée
125 ml red wine
250 ml whole milk
5 g butter
80 g Parmigiano Reggiano DOP, grated
DIRECTIONS
First, dice the celery, carrot and onion. Cut the bacon into small cubes, then fry it in a sauté pan, adding the diced vegetables and continuing to sauté. Add the ground meat, mix then pour in the red wine. Cook off the alcohol, then add the tomato purée. Lower the flame and cook, covered, for 2 hours. Add and mix in the milk, cover, and let cook for another hour. Adjust the salt. Cook the pappardelle in boiling salted water. When almost cooked, add a little ragù to the bottom of a serving bowl. Drain the cooked pasta directly on top, cover with more ragù, then carefully mix the pasta and sauce. Plate by adding a little more sauce to each portion of pasta, a grating of fresh black pepper and a dusting of Parmesan cheese. Serve! Buon appetito!