Neapolitan Ragù With Fresh Pappardelle

Directions

Method for the Ragu:

1. To brown the meat: In a large skillet, warm a generous drizzle of olive oil. Add the short ribs, beef, and sausages and sear them beautifully on all sides until deeply golden. Remove the meat and set it aside — this step builds the soul of your ragù.
2. Sweat the Onions: In a heavy pot, pour a bit of olive oil and add the finely chopped onions. Let them cook slowly over low heat for 15–20 minutes, until soft, sweet, and translucent — they must never brown.
   Add Tomato Paste and Meat: Stir in the tomato paste and let it cook for 1–2 minutes to deepen its flavor. Add back all the browned meat and mix until everything is coated in that fragrant base.
3. Deglaze with Ferrari-Carano Cabernet Sauvignon: Pour in the Ferrari-Carano Cabernet Sauvignon and let it gently simmer until the alcohol evaporates. In the pan where you browned the meat, pour a little more wine, scrape up all the golden bits — that’s pure flavor — and add it all to the pot.
4. Add the Tomato Purée and Simmer: Pour in the tomato purée, add salt to taste, and bring it just to a simmer. Lower the heat to the gentlest flame and let it pippiare — bubble ever so softly — for about 6 hours.
5. The sauce will slowly thicken, darken, and the meat will become tender enough to fall apart.

Method for the Fresh Pappardelle:

1. On a clean surface, make a well with the flour and crack the eggs in the center. Add a pinch of salt.
2. Beat the eggs gently with a fork, then start incorporating the flour from the sides until a dough forms.
3. Knead for about 10 minutes, until smooth and elastic.
4. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
5. Roll out the dough into thin sheets (about 1 mm thick) and cut wide ribbons — your pappardelle — about 2–3 cm across.
6. Dust lightly with semolina to prevent sticking.