Ragu Pappardelle

Indulge in this rich and delicious pasta dish by Four legs

To make the ragu:

  1. Sweat the diced onion and garlic
  2. Add the pork and venison mince, and brown
  3. Add the chopped tomatoes and cover with water or stock
  4. Chuck in a bunch of basil
  5. Reduce by one third, then add the red wine
  6. Reduce until most of the liquid has gone, remove from the heat and stir in the cream

To make the pappardelle

  1. Make a well in the centre of the flour and add the eggs
  2. Combine the eggs and flour, and knead
  3. wrap the dough in cling film and rest for 1 hour
  4. Remove the rested dough and roll out to desired thickness, preferably using a pasta machine
  5. cut the dough into pappardelle (1.5 - 2 inch wide)

To serve:

  1. Bring water to the boil and salt
  2. Cook the pasta for approximately 2 minutes
  3. Warm the ragu in a pan with butter and add some starchy pasta water
  4. Chuck in the pasta and coat
  5. Season on the plate and cover with pecorino romano

Recipe Information

Serves
4
Difficulty
Intermediate

Ingredients

For the ragu:

  • 250g venison mince
  • 250g pork mince
  • 1 onion
  • 5 garlic cloves
  • 1 tin of chopped tomatoes
  • 1 bunch of basil
  • 250ml red wine
  • 200ml cream
  • Water/stock to cover

For the pappardelle:

  • 250g 00 flour
  • 1 whole egg, 5 yolks
Indulge in this rich and delicious pasta dish by Four legs

To make the ragu:

  1. Sweat the diced onion and garlic
  2. Add the pork and venison mince, and brown
  3. Add the chopped tomatoes and cover with water or stock
  4. Chuck in a bunch of basil
  5. Reduce by one third, then add the red wine
  6. Reduce until most of the liquid has gone, remove from the heat and stir in the cream

To make the pappardelle

  1. Make a well in the centre of the flour and add the eggs
  2. Combine the eggs and flour, and knead
  3. wrap the dough in cling film and rest for 1 hour
  4. Remove the rested dough and roll out to desired thickness, preferably using a pasta machine
  5. cut the dough into pappardelle (1.5 - 2 inch wide)

To serve:

  1. Bring water to the boil and salt
  2. Cook the pasta for approximately 2 minutes
  3. Warm the ragu in a pan with butter and add some starchy pasta water
  4. Chuck in the pasta and coat
  5. Season on the plate and cover with pecorino romano

Recipe Information

Serves
4
Difficulty
Intermediate

Ingredients

For the ragu:

  • 250g venison mince
  • 250g pork mince
  • 1 onion
  • 5 garlic cloves
  • 1 tin of chopped tomatoes
  • 1 bunch of basil
  • 250ml red wine
  • 200ml cream
  • Water/stock to cover

For the pappardelle:

  • 250g 00 flour
  • 1 whole egg, 5 yolks