Armando's pappardelle pasta with veal ragù. A classic Roman dish made with good, chopped, minced veal—because there's more flavor on the bone!
Discover the video recipe in this episode of Alessandro Borghese Kitchen Sound CHOICE!
Ingredients for 4 people- 500g of Pappardelle Pasta Armando
- 500g veal tip (250g minced - 250g chopped)
- 250 g of peeled tomatoes
- 1 teaspoon tomato paste
- 50 g of Colonnata Lard
- 1 and a half onions
- 2 stalks of celery
- 1 carrot
- 1 clove of garlic
- 1 glass of white wine
- Sage
- Rosemary
- Parmigiano Reggiano
- Basil leaves
- Extra virgin olive oil
- Salt
Chop the onion, celery, and carrot and sauté them with a drizzle of extra virgin olive oil and a clove of garlic. Season with sage and rosemary leaves.
Now, roughly chop the meat with a knife and add it to the sauté. Season with salt and pepper.
Add the minced veal and deglaze with a glass of white wine. Discard the rosemary.
Now add the tomato paste and then the peeled tomatoes.
Cook the ragù over low heat for about 3 hours, covering it with a sheet of baking paper.
Cook the Pappardelle Pasta Armando in plenty of salted water.
Drain the pasta while still al dente and mix it with the ragù and Parmesan cheese.
Using a ladle, create a nest of pasta and place it on a plate. Finish with a spoonful of ragù, a sprinkling of Parmesan cheese, and fresh basil leaves.
