Matching Food and Wine: Pappardelle Pasta and Meat Ragù – Noelia Ricci, Godenza Romagna DOC Sangiovese Predappio – Red Wine*

While we were planning this Pappardelle with Meat Ragù, we realised that we had the task to pair not only the right wine, but also the best type of pasta for the meat-based sauce. There are countless shapes of pasta but not each of them matches well with every kind of sauce: Pappardelle is one of the best choice when it comes to the meat ragù. On the contrary, planning the choice of wine wasn’t that difficult.

With no doubt a bottle (or more) of Noelia Ricci, Godenza  Romagna DOC Sangiovese Predappiois one of the best wines to greater appreciate this hearty dish. This red wine, from sustainable farming, features a soft and savory flavor showing full ripe fruits, tobacco, and balsamico.

*This wine is imported to Denmark from Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France and Spain.


RECIPE: Pappardelle with Meat Ragù


SERVINGS: 4
Preparation Time: 10 minCooking Time: 2 h
TOTAL TIME: 2h 10 min

INGREDIENTS

  • To make the Ragù:
  • 50 g onion, peeled and finely chopped
  • 50 g carrots, peeled and finely chopped
  • 50 g celery ribs, finely chopped
  • 400 g ground pork and veal meat
  • ½ glass red wine
  • 400 gr jar of tomato puree
  • 4 tbs extra virgin olive oil
  • ¼ glass of milk
  • salt, to taste
  • 350 g fresh Pasta Pappardelle
  • freshly grated Parmigiano Reggiano or Grana Padano Cheese, to taste

INSTRUCTIONS

  • Put in a heavy pot the olive oil and turn on the stove at medium heat.  After 2 minutes add the onions, the carrots and the celery. Let it sauté for about 10 minutes while stirring with a wooden spoon, until softened. Add the meat and season with salt and pepper. Let cook over medium-high heat, stirring and breaking up lumps, until the meat changes color (no longer pink but light brown), about 10 min. Pour in the wine, you will smell the alcohol immediately and let it cook until it has evaporated. Then add the tomato puree’ and ½ glass of water. Lower the heat, cover with a lid and let simmer for approximately 1 hour. Pour the milk and cook for another hour. All along the process, check if the sauce is too thick or if it is condensing onto the bottom. In this case, add a bit of water and stir.
  • Fill a big pot with water and bring to a boil. When it is boiling, add salt, pappardelle pasta and few oil drops (to prevent the pasta from sticking). Check the cooking time on the pasta box.  Take a glass of cooking water and keep aside. Drain the pasta and pour it into the pan with ragù sauce, tossing it gently and very well.  If it is too sticky add a bit of cooking water, a little at a time. Dust with Parmigiano Reggiano or Grana Padano cheese and serve it!
Noelia Ricci – “Godenza” SanGiovese Superiore Romagna Doc Red Wine – 3 Glasses of Gambero Rosso 2018

🍷Francesca & Marinella🍴

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