Pappardelle al Ragu - Chef Recipe by Davide Incardona Recipe | NZGFG
Perfetto in every pappardelle twist – Wagyu richness and the surprise of chocolate – simplicity with depth.
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Ingredients
- 420 g fresh egg pappardelle pasta
- 500 g Wagyu beef
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 800 g canned crushed tomatoes
- 150mL red wine
- 100 g English spinach, washed
- 100 g Asiago cheese, grated
- Dust of grated dark chocolate at the end
- 2 Tbs olive oil
- Salt
- pepper
- Bouquet garni of herbs such as thyme, rosemary and bay leaf
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