Pappardelle al ragù di spuntature di maiale | Daniele Persegani | Le ricette di Friuli Doc 2016

short ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs offer a leaner option while ground beef is more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol, while beef broth is a cost-effective substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative, while grana padano is a less expensive cheese with similar flavor.

Prepare the pappardelle dough by mixing 400 gr of flour with 5 eggs and knead until smooth. Roll out the dough and cut into wide strips to form pappardelle.

In a large pot, sauté the chopped carrot, celery, and onion until softened.

Add the pork ribs to the pot and brown them on all sides.

Pour in the tomato passata and add the tablespoon of tomato concentrate.

Season with salt, pepper, and add the bouquet of aromatic herbs.

Pour in some red wine and let it simmer until the sauce thickens and the meat is tender.

Cook the pappardelle in boiling salted water until al dente, then drain and mix with the ragù.

Serve the pappardelle topped with grated parmesan.

Cooking Techniques

Spice Level:

Allergens