Pappardelle with white Ragu sauce

Pappardelle with white Ragu sauce

Prep time: 10min      Cook time:10-20 min      Yield 6-8 servings

1lb Pasta (Pappardelle)

2lb Ground beef

1 small shallot (Diced)

1 red onion (Sliced)

½ cup white wine

1/8 cup + 1 Tbsp. olive oil

1 stick of butter (cubed and chilled)

1 cup grated parmesan


1.)    Add 1 Tbsp. of oil to a heated sauté pan, add shallots and onion and sauté on med-high heat until translucent, and adjust heat to avoid from burning.

2.)    Add meat and sauté until cooked.

3.)    Deglaze with white wine, and reduce

4.)    Set aside until Pasta is finished.

5.)     In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce.

6.)    Add 1/8th cup of olive oil to coat the pasta.

7.)    While pasta is hot, add chilled butter and stir until incorporated.

8.)     Stir in cheese until incorporated

9.)     Salt and pepper to taste