Fresh handmade Pappardelle pasta coated with savory, rich and deeply flavored ragú sauce. It is absolutely delicious and totally worths the wait.

INGREDIENTS:

1 lb. fresh Pappardelle pasta

2 tbsp. extra-virgin olive oil

2 medium onions, finely chopped 

13 oz. ground beef (85% lean)

2 celery stalks, finely chopped 

2 carrots, peeled and finely chopped 

1 lb. tomato purée

1 Tbsp. tomato paste

Salt and freshly ground black pepper

1 sprig rosemary 

Finely grated Parmesan 

STEPS:

In saucepan over medium heat pour the olive oil; add the diced carrot, celery, and onion and cook for about 10 minutes or until soft stirring frequently with a wooden spoon.

Add the ground beef and stir repeatedly by breaking up any lumps, then cook until all the meat is browned about 10 minutes. Then add the crushed garlic and stir.

Pour the tomato purée, tomato paste and stir to blend, add the rosemary, bay leaf and season with salt and freshly ground pepper.

Let simmer on low heat for at least 1 hour and half stirring occasionally, add more water if needed. 

Bring a large pan of water to a boil. Once boiling, add salt and cook the pasta, drain then add the sauce to the pasta and stir.

Serve warm with grated Parmesan cheese and drizzle with olive oil.