RomanItalian
Pappardelle with Beef Ragù in White
by Chef Max Mariola · 1.1M subscribers on YouTube
A hearty autumn-winter dish: homemade pappardelle with a white beef ragù, slow-cooked with vegetables, lardo, dried mushrooms, and Parmesan rind, finished with butter and fresh rosemary.
- Difficulty
- medium
Ingredients
15 items- 250 gPappardelleUse dry pappardelle from Campofilone if available.
- Piccione di ManzoThe chef uses a cut called 'piccione' from the cow. Use a well-marbled beef chuck or brisket if unavailable.
- Lardo
- ButterButter is used both for browning and for mantecatura.
- Onion
- Carrots
- Celery
- Buccia di Parmigiano ReggianoUsed to flavor the broth.
- Funghi Secchi MistiPreferably porcini or a mix of dried mushrooms.
- White Wine
- Rosemary
- Salt
- Black Pepper
- Olive Oil
- Grana PadanoFor grating at the end.
Method
- Prepare the broth: in a pot, sauté celery, carrot, and onion in a drizzle of olive oil. Add the Parmesan rind, dried mushrooms, and cold water. Bring to a boil and cook for 20–30 minutes.
- Cut the beef into strips, then dice into cubes, removing excess fat and connective tissue. Place the fat trimmings into the broth.
- In a large pot, melt butter with a splash of olive oil. Brown the beef cubes well.
- Add the diced vegetables (carrot, celery, onion) and the whole piece of lardo. Cook until the vegetables soften.
- Deglaze with white wine.
- Add fresh rosemary, salt, and black pepper.
- Pour in broth until it almost covers the meat. Lower the heat and cook for about one hour, until the vegetables have melted and the ragù is thickened.
- Add the dried pappardelle directly to the ragù. Add a little hot broth and two small knobs of butter. Stir continuously until the pasta is cooked and creamy.
- Serve with a generous grating of Parmigiano-Reggiano.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
