Name: Pappardelle Ragu
Prep time: 60 min
Cook time: 45 min
Ingredients: 1 cup Heavy cream; pinch Salt; ½ tsp Vanilla extract; 3 Egg yolks; ¼ cup Granulated sugar (plus more for topping); 2 tsp Extra-virgin olive oil; 8 oz Ground beef; 1 stalk Celery (finely diced); ¼ Carrot (finely diced); ¼ Onion (finely diced); 4 TBSP Crushed tomatoes; ½ cup Chianti wine ((or other red wine such as Merlot)); 1 cup Beef broth; 4 oz Pappardelle pasta; Parmesan cheese (grated); ½ slice Crusty bread (cut into ¼inch cubes); ½ tsp Extra-virgin olive oil; 1 clove Garlic (minced); 1 tsp Dijon mustard; ½ tsp Worcestershire sauce; ½ tsp Lemon juice (Fresh-squeezed); ½ tsp Red wine vinegar; 3 tsp Extra-virgin olive oil; ½ TBSP Parmesan cheese (grated); 2 cups Romaine lettuce (chopped); 24 oz Sparkling water; 1 Lemon (sliced); Ice cubes (optional)

Pappardelle Ragu

No ratings yet

Print Pin

Prep Time: 1

Cook Time: 45

Servings:

Calories: 1352kcal

Ingredients

Crème Brûlée

1 cup Heavy cream
pinch Salt
½ tsp Vanilla extract
3 Egg yolks
¼ cup Granulated sugar plus more for topping

Pappardelle Ragu

2 tsp Extra-virgin olive oil
8 oz Ground beef
1 stalk Celery finely diced
¼ Carrot finely diced
¼ Onion finely diced
4 TBSP Crushed tomatoes
½ cup Chianti wine (or other red wine such as Merlot)
1 cup Beef broth
4 oz Pappardelle pasta
Parmesan cheese grated

Croutons

½ slice Crusty bread cut into ¼inch cubes
½ tsp Extra-virgin olive oil

Caesar Salad

1 clove Garlic minced
1 tsp Dijon mustard
½ tsp Worcestershire sauce
½ tsp Lemon juice Fresh-squeezed
½ tsp Red wine vinegar
3 tsp Extra-virgin olive oil
½ TBSP Parmesan cheese grated
2 cups Romaine lettuce chopped

Lemon Sparkling Water

24 oz Sparkling water
1 Lemon sliced
Ice cubes optional

US Customary - Metric

Instructions

Prepare the Crème Brûlée

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.

Prepare the Ragu

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.

Make the Croutons

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.

Cook the Pappardelle

Bring a large pot of salted water to a boil.
Cook pappardelle pasta according to package directions until al dente, then drain.

Caramelize the Crème Brûlée

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.

Make the Caesar Salad

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.

Prepare the Lemon Sparkling Water

In a pitcher, mix sparkling water with lemon slices.
Serve over ice if desired.

Assemble & Serve

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.

Nutrition