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Pappardelle Ragu

Prep Time 35 minutes
Cook Time 45 minutes
Servings 2
Calories 1474kcal

Ingredients

Pastel de Nata: Pastry

  • 1/2 sheet Puff Pastry thawed

Custard

  • 1 cup Whole milk
  • 1 Egg
  • 1 Egg yolks
  • 3 TBSP Sugar
  • 1/2 tsp Vanilla extract
  • Pinch Ground nutmeg
  • Powdered sugar for sprinkling
  • Cinnamon for sprinkling

Ragù

  • 2 tsp Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/3 cup Crushed tomatoes
  • 1/2 Carrot diced fine
  • 1/2 Onion diced fine
  • 1/2 stalk Celery 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

Lemon Sparkling Water

  • 24 oz Sparkling Water cold
  • 1 Lemon sliced
  • Ice (optional)
US Customary - Metric

Instructions

  • Preheat oven to 350°F (176C).
  • In a medium saucepan, bring the milk to a simmer over medium-low heat.
  • Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  • Cut the puff pastry into 2 x 2 squares.
  • Lightly grease muffin tins with nonstick spray.
  • Place 2 squares into each well of a muffin tin. Moisten your thumbs with cold water, then press on the center of the pastry to push it down and stretch it around the sides a bit. Then, once the bottom of the hole is covered, draw the dough up its sides, taking care that you do not overstretch it.
  • Pour custard into each pastry shell.
  • Bake in a 400°F (204°C) oven for 25 - 30 minutes. Sprinkle with powdered sugar and cinnamon.
  • 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 parmesan.
  • Mix sparkling water and lemon. Serve over ice if desired.
  • Enjoy pappardelle ragu with Caesar salad and lemon sparkling water. Serve with pastel de nata for dessert.

Nutrition

Calories: 1474kcal | Carbohydrates: 121g | Protein: 55g | Fat: 82g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 352mg | Sodium: 988mg | Potassium: 1134mg | Fiber: 8g | Sugar: 28g | Vitamin A: 7499IU | Vitamin C: 38mg | Calcium: 460mg | Iron: 9mg