Pappardelle with Red Wine & Meat Ragú
This recipe was on the cover of the recent issue of Food & Wine Magazine. It looked good to me - I've been craving spaghetti and meatballs, so I thought this would be a good substitute. It's in the "fast" section of the magazine - it says it takes 30 minutes to prepare, but it took me about an hour, thirty minutes of which was actual cooking time. I liked the end result, though - the mixture of ground beef and ground turkey was nice.
- Pappardelle with Red Wine & Meat Ragú (Food & Wine, February 2004, p. 98)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
Wine: David Bruce 1999 Ranchita Canyon Sangiovese (Paso Robles, California). A really nice everyday red. Well balanced and stands up well to meat pasta.
You just need me to be your sous chef, that's all!
Co-chef would be more like it!
Sorry to hijack Pork Cracklins for a second... but I cooked 1/2 of the gnocchi tonight and then browned them with butter and fresh sage. Tell Jonathon they were excellent.
You're not hijacking. That sounds SO good. I'm going to need to try some now!
Hum, I wonder if I can make that with only ground turkey. Maybe I will give it a try. It looks very good.
I think it would be fine with just ground turkey. Less "meaty" but still good.