Tomato, Meat, and Wine Pappardelle (Tuscan Ragu with Pappardelle)

Name: Tomato, Meat, and Wine Pappardelle
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 tablespoons bacon fat, chopped; 1 medium onion, chopped; 1 clove garlic, minced; 1 large carrot, peeled and chopped; 1 celery stalk, chopped; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon dried thyme; 400g ground beef; 5 tablespoons water; 2 tablespoons tomato paste; 1/2 cup red wine (120ml); 1.2kg ripe tomatoes, cored and peeled; 1 tablespoon butter or olive oil; 3 chicken thighs, cut into pieces; 500g long pasta, such as pappardelle or fettuccine; Parmesan cheese, grated to taste; Salt and black pepper, to taste

1
2 tablespoons olive oil
2
2 tablespoons bacon fat, chopped
3
1 medium onion, chopped
4
1 clove garlic, minced
5
1 large carrot, peeled and chopped
6
1 celery stalk, chopped
7
2 tablespoons fresh parsley, chopped
8
1/2 teaspoon dried thyme
9
400g ground beef
10
5 tablespoons water
11
2 tablespoons tomato paste
12
1/2 cup red wine (120ml)
13
1.2kg ripe tomatoes, cored and peeled
14
1 tablespoon butter or olive oil
15
3 chicken thighs, cut into pieces
16
500g long pasta, such as pappardelle or fettuccine
17
Parmesan cheese, grated to taste
18
Salt and black pepper, to taste

Ingredients

1
2 tablespoons olive oil
2
2 tablespoons bacon fat, chopped
3
1 medium onion, chopped
4
1 clove garlic, minced
5
1 large carrot, peeled and chopped
6
1 celery stalk, chopped
7
2 tablespoons fresh parsley, chopped
8
1/2 teaspoon dried thyme
9
400g ground beef
10
5 tablespoons water
11
2 tablespoons tomato paste
12
1/2 cup red wine (120ml)
13
1.2kg ripe tomatoes, cored and peeled
14
1 tablespoon butter or olive oil
15
3 chicken thighs, cut into pieces
16
500g long pasta, such as pappardelle or fettuccine
17
Parmesan cheese, grated to taste
18
Salt and black pepper, to taste

Directions

1
Heat a large skillet with the olive oil and bacon fat over medium heat
2
When the fat has melted, add the onion, garlic, carrot, celery, parsley, and thyme
3
Cook for 7-8 minutes, stirring occasionally, until the vegetables are tender but not burned
4
Add the ground beef to the skillet, breaking it up with a spoon as it cooks
5
Cook for an additional 7-10 minutes or until the meat is browned
6
Add the remaining water to the skillet and scrape up any browned bits from the bottom
7
Add the tomato paste, red wine, and remaining water to the skillet
8
Bring to a simmer and cook for 8 minutes or until the sauce has thickened slightly
9
Stir in the tomatoes and season with salt and black pepper
10
Simmer the sauce over low heat for 25 minutes
11
In a small skillet, melt the butter over medium heat
12
Add the chicken pieces and cook until browned on the outside but still pink inside
13
Add the cooked chicken to the tomato sauce and simmer for an additional 5 minutes
14
Cook the pasta in a large pot of boiling salted water until al dente
15
Drain and serve with the hot tomato sauce and Parmesan cheese
16
502 calories per serving