Pappardelle Ragu

Preheat the oven to 325°F (162°C).

In a saucepan, heat heavy cream and salt over low heat until hot. Remove from heat and let sit for a few minutes, then stir in vanilla extract.

In a separate bowl, whisk together egg yolks and sugar until light and smooth.

Slowly whisk in about ¼ of the warm cream mixture to temper the eggs, then pour the egg mixture into the rest of the cream and stir until fully combined.

Pour the mixture into 6-oz ramekins.

Fill a baking dish ⅓ of the way with hot water, then gently place the ramekins inside (ensuring no water gets in).

Bake for 30-40 minutes, or until the centers are barely set.

Cool completely and refrigerate for several hours or overnight.

Heat a sauté pan over medium heat and add olive oil.

Add ground beef and cook until browned, breaking it up into smaller pieces.

Stir in celery, carrot, and onion and sauté for 2 minutes.

Add crushed tomatoes and cook for 1 more minute.

Pour in red wine and beef broth, then bring to a low simmer for 18-20 minutes, allowing the flavors to develop.

Season with salt and black pepper to taste.

Toss bread cubes with olive oil and spread them out on a baking sheet.

Bake at 350°F (176°C) until golden brown and crunchy. Set aside.

Bring a large pot of salted water to a boil.

Cook pappardelle pasta according to package directions until al dente, then drain.

Before serving, sprinkle a thin layer of sugar evenly over each crème brûlée.

Use a culinary torch or broiler to caramelize the top until dark golden brown.

In a bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, red wine vinegar, olive oil, and Parmesan cheese until well combined.

Toss the romaine lettuce with the dressing and croutons.

In a pitcher, mix sparkling water with lemon slices.

Serve over ice if desired.

Toss pappardelle pasta with ragu sauce and grated Parmesan cheese. Garnish with extra Parmesan, if preferred.

Serve the ragu alongside Caesar salad, crème brûlée, and lemon sparkling water.