Pappardelle with White Ragu
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Pappardelle with White Ragu
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 15 mins
Cook Time: 1.5hrs
Ingredients
500g Pork mince
3 Coles finest Italian sausages
Olive oil
1 Onion, diced
2 celery stick, diced
2 carrots, diced
1 fennel head, diced
2 garlic cloves, diced
1tsp fennel seeds, toasted and crushed
1 cup white wine
2 cups chicken stock
2 rosemary sprigs, chopped
8 sage leaves, chopped
¼ bunch parsley, chopped
½ tsp dried chilli
½ cup cream
Parmesan cheese
1 pack Cucina Matese Pappardelle
METHOD
In a large saucepan brown off the pork mince and pork sausage. Once browned, remove from the pan and reserve.
Add some olive oil and a knob of butter, add the onion and cook until it begins to soften and colour. Add in the celery, carrot and fennel, cook until softened. Add in the garlic, fennel seed and chilli, cook until fragrant.
Add the white wine and reduce into a syrup. Add in the stock and turn the heat down to a simmer, simmer gently until the mince and sausage is tender. Add in the cream and herbs, gently cook down.
Taste and adjust the seasoning to your liking.
Cook the pasta following the instructions on the packet.
Once cooked, transfer the pasta in the sauce. Toss the pasta through the sauce, add some extra parmesan and a few cubes of butter.
Served with extra parmesan on top.
