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About the Dish

  • Pappardelle Pasta

    Pappardelle Pasta

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Onion

    Onion

  • Garlic

    Garlic

  • Celery

    Celery

  • Carrot

    Carrot

  • Tomato Sauce

    Tomato Sauce

  • Red Wine

    Red Wine

  • Whole Milk

    Whole Milk

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Peel onion. Chop 3/4 cup (save any extra for another use). • Finely chop celery. • Shred carrot. • Peel and mince garlic.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta.
4
While pasta cooks, place a saucepan over high heat. Add 1 teaspoon olive oil. When oil is hot, add beef. Cook, stirring to break up beef, until browned all over, 4-5 minutes.
5
• Add onion. Cook, stirring, until onion is translucent, 1-2 minutes. • Add garlic. Cook, stirring, until fragrant, about 1 minute. • Add celery and carrot. Cook, stirring, until celery begins to turn translucent, about 2 minutes.
6
Add tomato sauce, cooking wine, 1/4 cup reserved cooking liquid and 1/4 teaspoon kosher salt. Cook, stirring, until mixture boils.
7
Reduce heat. Simmer, stirring occasionally, 10 minutes.
8
Stir milk into sauce. Taste and adjust seasoning as desired.
9
• Divide pasta between 2 plates or shallow bowls. (If pasta has become sticky, toss with a splash of reserved cooking liquid.) • Spoon sauce over each serving. Scatter with Parmesan, and enjoy!