[Pappardelle with bolognese, but in our own way. In the sense that the sauce is actually not a meat sauce and is not a bolognese, but a family recipe that has been handed down for generations, prepared with minced beef mixed, pork and veal, sauce and milk. A very tasty dish and lighter than the classic meat sauce.
Ingredients for 4 people:
- 400 grams of minced pork mixed, veal and beef
- 1 carrot>
- 1 onion
- 2 sticks of celery
- 2 glasses of whole milk
- 30 grams of tomato paste
- 50 grams of butter
- salt and pepper, to taste
- 4 tablespoons oil
- 200 grams of egg pappardelle or fettuccine
- 50 grams of grated Parmesan cheese
First wash, clean and chop very finely chopped onion, celery and carrots. Put the oil in a saucepan, half of the butter and the vegetables and sauté over low heat until vegetables are transparent, stirring constantly,. Combine the meat, making her Brown well before adding the other, and tomato paste. Now add the two glasses of milk and season with salt and pepper. Do Cook for half an hour, covered in half, over low heat. Cook the pappardelle pasta in boiling salted water and dress with the sauce, by adding the remaining butter. Serve topped with a generous sprinkling of Parmesan cheese.
THE PAIRING: with this we propose a flat Igt molisana, Terre degli Osci “Red molì” delle cantine Di Maio Norante. A red fruit of a blend of two grapes, the 80% and Aglianico to Montepulciano for 20%: soft, fresh and fruity, excellent with meat ragu. To be served between 16 and 18 degrees