Pappardelle with White Ragù of Cinta Senese
Category: Pasta
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Pappardelle Ricce | 250g |
| Cinta Senese Pork (cut into pieces) | 1kg |
| Beef Broth | 250g |
| Celery | 50g |
| Carrots | 50g |
| Golden Onions | 50g |
| Extra Virgin Olive Oil | 50g |
| Salt | To taste |
| Black Pepper | To taste |
| Bay Leaf | 1 |
| Juniper Berries | 2 |
| White Wine | 50g |
Preparation
To make this traditional Tuscan dish of Pappardelle with White Ragù of Cinta Senese, start by preparing the meat. If you’re using fresh Cinta Senese pork, chop it into large pieces, or if you’re using pre-ground pork, make sure it’s coarsely ground for the best texture in your ragù.
1. Preparing the Ragù:
Finely chop the carrot, celery, and onion. In a large pan, heat the olive oil over medium heat. Add the chopped vegetables and sauté for a few minutes until they begin to soften and release their aroma.
2. Cooking the Meat:
Add the chopped Cinta Senese pork to the pan and let it brown on all sides. Stir occasionally to ensure it cooks evenly. Once the meat is browned, pour in the white wine and let it simmer for a minute or two, allowing the alcohol to evaporate and the flavors to meld together.
3. Adding the Aromatics:
Crush the juniper berries and add them to the pan, along with the bay leaf. Stir everything well. Lower the heat and let the ragù cook gently for about one hour, stirring occasionally. The meat should tenderize and the flavors should develop beautifully. You may need to add a little beef broth as it cooks to prevent the mixture from drying out. After about an hour, remove the bay leaf from the ragù.
4. Cooking the Pappardelle:
While the ragù is simmering, bring a large pot of salted water to a boil. Add the egg pappardelle and cook it al dente, following the package instructions. Once cooked, drain the pasta, reserving a bit of the cooking water to help bind the sauce later if needed.
5. Combining the Pasta and Ragù:
Add the cooked pappardelle directly into the pan with the ragù, ensuring the pasta is well-coated with the sauce. Toss everything together, allowing the pasta to absorb the flavors of the ragù for a few minutes. If necessary, add a little pasta water to help the sauce coat the pasta.
6. Final Seasoning and Serving:
Taste the dish and adjust the seasoning with salt and black pepper as desired. Serve immediately, topped with a drizzle of extra virgin olive oil if you like, and enjoy a rich, flavorful plate of Pappardelle al Ragù Bianco di Cinta Senese.
This dish offers a wonderful balance of tender, flavorful pork and aromatic vegetables. The smoothness of the pappardelle perfectly complements the savory ragù, making it a memorable meal that’s perfect for a cozy evening or a special occasion.
Enjoy this Tuscan classic—a true celebration of the finest local ingredients, brought to life through the rich flavors of Cinta Senese pork and the simplicity of handmade pasta!
