For the sauce
1/4 cup extra virgin olive oil (60 ml)
50 g of pancetta or bacon, diced
2 medium onions (100 g), diced
2 cloves garlic, minced
1 kg beef (alcatra)
1 1/2 cups red wine (360 ml)
3/4 cup tomato puree (180 g)
4 cups warm water (960 ml)
1/2 teaspoon salt
1 pinch black pepper
1/2 teaspoon chopped fresh parsley
250 g pappardelle pasta
For the sauce
1/4 cup extra virgin olive oil (60 ml)
50 g of pancetta or bacon, diced
2 medium onions (100 g), diced
2 cloves garlic, minced
1 kg beef (alcatra)
1 1/2 cups red wine (360 ml)
3/4 cup tomato puree (180 g)
4 cups warm water (960 ml)
1/2 teaspoon salt
1 pinch black pepper
1/2 teaspoon chopped fresh parsley
250 g pappardelle pasta
Prepare the sauce: In a large pot, over medium heat, combine olive oil, pancetta or bacon, onions, and garlic
Cook rapidly, stirring occasionally with a wooden spoon
Add the beef and cook until browned, turning occasionally (about 15 minutes)
Add the red wine and simmer, stirring occasionally, until it has reduced slightly (about 10 minutes)
Add the tomato puree and warm water, cover, reduce heat, and simmer until the beef is tender (about 1 hour)
Remove the pot from the heat and discard
Continue to cook the sauce, without covering, stirring occasionally, until it has reduced to 3 cups (720 ml) (about 45 minutes)
Season with salt and black pepper, and add parsley
Remove from heat and reserve
In a separate pot, boil 3 liters of water
When boiling, add 1 tablespoon of salt
Add the pappardelle pasta in batches and cook until al dente (about 12 minutes)
When the pasta is almost cooked, reheat the sauce over high heat (about 5 minutes)
Remove from heat
Drain the pasta and transfer to a bowl
Cover with the sauce, mix delicately, and serve
700 calories per serving
