Pappardelle Ragu With Caesar Salad

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Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1597kcal

Ingredients

Ragù

  • 2 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • 4 TBSP Crushed tomatoes
  • 1 stalk Celery diced fine
  • 1/4 Carrot diced fine
  • 1/4 Onion diced fine
  • 1/2 cup Red wine preferably Chianti
  • 1 cup Beef broth
  • Salt to taste
  • Black pepper to taste
  • 4 oz Pappardelle pasta
  • Parmesan cheese grated

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

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
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
  • 2 cups Romaine lettuce chopped

Bananas Foster

  • 2 TBSP Butter
  • 1/4 cup Brown sugar
  • 1/4 cup Heavy cream
  • 2 Bananas
  • 1/4 cup Walnuts chopped
  • 1/4 cup Dark rum
  • 1 dash Cinnamon
  • 2 cups Vanilla ice cream for serving, optional

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes
US Customary - Metric

Instructions

  • Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add in the crushed tomato and saute for 1 minute longer. Add the celery, carrot, and onion. Saute for 2 minutes. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
  • Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
  • Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.
  • Combine the pasta with the prepared ragù. If desired, top with grated Parmigiano-Reggiano.
  • Mix sparkling water and lemon. Serve over ice if desired.
  • Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad, and lemon sparkling water.
  • For dessert: Melt the butter in a heavy skillet over medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
  • Peel the bananas and slice them. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Remove the pan from the heat, then stir in the rum. Carefully return the pan to the heat. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without rum.
  • Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.

Nutrition

Calories: 1597kcal | Carbohydrates: 142g | Protein: 41g | Fat: 87g | Saturated Fat: 36g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Trans Fat: 2g | Cholesterol: 251mg | Sodium: 955mg | Potassium: 1809mg | Fiber: 11g | Sugar: 76g | Vitamin A: 7004IU | Vitamin C: 48mg | Calcium: 379mg | Iron: 6mg

Pappardelle Ragu With Caesar Salad

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 1597 kcal

Ingredients
 
 

Ragù

  • 2 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • 4 TBSP Crushed tomatoes
  • 1 stalk Celery diced fine
  • 1/4 Carrot diced fine
  • 1/4 Onion diced fine
  • 1/2 cup Red wine preferably Chianti
  • 1 cup Beef broth
  • Salt to taste
  • Black pepper to taste
  • 4 oz Pappardelle pasta
  • Parmesan cheese grated

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

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
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
  • 2 cups Romaine lettuce chopped

Bananas Foster

  • 2 TBSP Butter
  • 1/4 cup Brown sugar
  • 1/4 cup Heavy cream
  • 2 Bananas
  • 1/4 cup Walnuts chopped
  • 1/4 cup Dark rum
  • 1 dash Cinnamon
  • 2 cups Vanilla ice cream for serving, optional

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes

Instructions
 

  • Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add in the crushed tomato and saute for 1 minute longer. Add the celery, carrot, and onion. Saute for 2 minutes. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
  • Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
  • Cook the pappardelle pasta in a large pot of boiling water. Once the pasta is cooked, drain it.
  • Combine the pasta with the prepared ragù. If desired, top with grated Parmigiano-Reggiano.
  • Mix sparkling water and lemon. Serve over ice if desired.
  • Toss the pasta in the sauce and parmesan. Garnish with grated parmesan and enjoy with the salad, and lemon sparkling water.
  • For dessert: Melt the butter in a heavy skillet over medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
  • Peel the bananas and slice them. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Remove the pan from the heat, then stir in the rum. Carefully return the pan to the heat. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without rum.
  • Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.

Nutrition

Calories: 1597kcalCarbohydrates: 142gProtein: 41gFat: 87gSaturated Fat: 36gPolyunsaturated Fat: 12gMonounsaturated Fat: 32gTrans Fat: 2gCholesterol: 251mgSodium: 955mgPotassium: 1809mgFiber: 11gSugar: 76gVitamin A: 7004IUVitamin C: 48mgCalcium: 379mgIron: 6mg
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