For the sauce
1/4 cup olive oil (60 ml)
50g pancetta or smoked bacon, finely chopped
2 medium onions (100g), finely chopped
2 cloves of garlic, minced
1 kg beef (alcatra)
1 1/2 cups dry red wine (360 ml)
3/4 cup tomato puree (180g)
4 cups warm water (960 ml)
1/2 teaspoon salt
A pinch of black pepper
1/2 teaspoon chopped fresh parsley
250g pappardelle pasta
For the sauce
1/4 cup olive oil (60 ml)
50g pancetta or smoked bacon, finely chopped
2 medium onions (100g), finely chopped
2 cloves of garlic, minced
1 kg beef (alcatra)
1 1/2 cups dry red wine (360 ml)
3/4 cup tomato puree (180g)
4 cups warm water (960 ml)
1/2 teaspoon salt
A pinch of black pepper
1/2 teaspoon chopped fresh parsley
250g pappardelle pasta
Prepare the sauce: In a large skillet, cook the olive oil over medium heat
Add the pancetta or bacon, onion, and garlic, and 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 beef from the sauce and discard
Continue to simmer the sauce, uncovered, 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 pot, bring 3 liters of water to a boil
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
A full-bodied red wine with good acidity, like Italian Chianti Classico '96, Rocca delle Macie, $14.80, or Gemma Barbera d'Alba '96, $24.80