Wednesday, October 5, 2011

Pappardelle with Merlot Ragu

Here's another recipe from the BH&G Ultimate Italian magazine.  From start to finish this took about an hour to prepare and worth the wait!  I finally found these noodles at Trader Joe's.  I think they make all the difference. 

The ingredients

 Chop the veggies and then cook along with the mushrooms, rosemary and pancetta

Remove and cook the sausage and beef

Add all the ingredients in (minus pasta of course!) and simmer for about 20 minutes

Serve over pasta and sprinkle with cheese.  Mr. J gave this 4 stars tonight!  We now have leftovers from the last 2 tomorrow I'm taking the night off and posting some wedding stuff...

Pappardelle with Merlot Ragu Serves: 8 Calories: 600 Prep Time to Table: 60 minutes
Recipe : BH&G Ultimate Italian 2011

 -3 tbls olive oil
-8 ozs fresh cremini mushrooms, chopped
-1/2 c chopped onion
-3/4 c chopped carrots
-1/2 c finely chopped green or red pepper
-3 ozs chopped pancetta
-1 clove minced garlic
-1 tsp fresh snipped rosemary
 -1/2 tsp fennel seeds
-1 lb lean ground beef
-8 ozs bulk Italian sausage
-15 oz tomato sauce
-1 c Merlot
-1 tbl balsamic vinegar
-1 lb dried pappardelle
-grated parmesan cheese

1. In large pot, heat 2 tbls of olive oil over medium-high heat. Add mushrooms, onion, carrot, pepper, pancetta, garlic, rosemary and fennel seeds. Cook and stir until mushrooms are tender and liquid absorbed. Remove from pot.
2. Add 1 tbl olive oil and brown sausage and ground beef, breaking up as it cooks
3. Return veggies; add in tomato sauce, wine and vinegar. Simmer about 20 minutes uncovered
4. Cook pasta and serve meat sauce over it and sprinkle with cheese


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