Pappardelle with My Ragù

Name: Pappardelle with My Ragù
Yield: Makes enough for several meals
Ingredients: 8.8 oz (250 grams) egg pappardelle (for 4 people); as needed Pecorino cheese,; FOR THE RAGÙ:; 1 cup good Chianti wine; 1.4 oz (40 grams) dried porcini mushrooms; 3 lbs (1.4 kg) tomato purée (bottled); 1.65 lbs (750 grams) peeled tomatoes; 14 oz (400 grams) tastasale sausage (or fresh Italian sausage); 1.65 lbs (750 grams) ground pork (lean); 1.87 lbs (850 grams) ground beef (lean); 10.5 oz (300 grams) veal (lean, ground or finely chopped); 3.5 oz (100 grams) chicken livers; 4.2 oz (120 grams) guanciale (or pancetta); 2 celery stalks; 1 large carrot (or 2 small); 1 large onion; 1 garlic clove; A few rosemary needles and a few fresh oregano leaves; as needed Extra-virgin olive oil,

Tony Mazzanobile @tonyliebt_kocht

I believe that to make a great ragù, you need not only high-quality meat but also a mix of different types of meat. Another key factor, in my opinion, is the cooking time and method: my ragù cooks for 4 hours over very low heat. Also, it's unthinkable to make ragù for just one meal—you need to make a good amount so you can freeze the extra in jars for later. This ragù has been so popular that I sometimes have to make a big pot and send it to Germany or Bosnia.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Makes enough for several meals

8.8 oz (250 grams)egg pappardelle (for 4 people)
as neededPecorino cheese,
FOR THE RAGÙ:
1 cupgood Chianti wine
1.4 oz (40 grams)dried porcini mushrooms
3 lbs (1.4 kg)tomato purée (bottled)
1.65 lbs (750 grams)peeled tomatoes
14 oz (400 grams)tastasale sausage (or fresh Italian sausage)
1.65 lbs (750 grams)ground pork (lean)
1.87 lbs (850 grams)ground beef (lean)
10.5 oz (300 grams)veal (lean, ground or finely chopped)
3.5 oz (100 grams)chicken livers
4.2 oz (120 grams)guanciale (or pancetta)
2celery stalks
1large carrot (or 2 small)
1large onion
1garlic clove
A fewrosemary needles and a few fresh oregano leaves
as neededExtra-virgin olive oil,

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Steps

1

Take the meat out of the fridge at least an hour before starting. Soak the dried mushrooms in a bowl with warm milk for about 30 minutes.
2

In a very large pot, heat a swirl of olive oil. Add the minced garlic (remove the sprout), chopped celery, carrot, guanciale, and onion. Sauté, covered, over low heat until softened. Meanwhile, chop all the meats together (except the chicken livers) with a knife to blend and tenderize them.
3

Add the meat and the chicken livers, cut into not-too-small pieces, to the pot. Use a wooden spoon to break up the meat as much as possible so it doesn't clump. Add a pinch of salt and pepper and cook until browned (about 5–10 minutes).
4

Add the wine and chopped mushrooms. Let the wine evaporate while continuing to break up the meat into small pieces with the spoon. Cover and cook over very low heat for 45 minutes.
5

Add the tomato purée, peeled tomatoes, and finely chopped herbs. Stir everything together, add a pinch of salt, cover, and cook over very low heat for another 3 hours. It should barely simmer. Let it rest when done.
6

This amount of ragù will be enough for more than 4 people, so you can freeze some in jars for later. For your meal: cook the pappardelle in plenty of salted water. Put enough ragù in a skillet to sauce four servings of pasta. Drain the pasta al dente and transfer it to the skillet with a ladle of cooking water. Toss for a minute to combine, then sauté.
7

Serve, adding another spoonful of ragù to each plate and a generous grating of pecorino cheese.