Pappardelle with Beef Ragu

This rich, meaty ragù is excellent tossed with fettuccine, linguine or bucatini. It can also be added to 3/4 lb cooked penne, ziti or gemelli piled into a baking dish, and topped with shredded mozzerella cheese. Bake at 375�°F until warmed through, about 10 minutes.

source	Williams Sonoma
categories	main dish, pasta, sauce, italian
yield	4 servings
prep time
total time

INGREDIENTS

2 oz pancetta or bacon, diced

2 Lrg leeks, white and light green portions,

halved, rinsed well and thinly sliced

1 Small fennel bulb, trimmed and chopped

2 garlic cloves, minced

2 cup braised brisket, shredded (see related recipe)

1 cup sauce from brisket

1 can (14 ½ oz) diced tomatoes, with juices

¼ cup minced fresh basil

2 Tbs. salt

¾ lb pappardelle or other wide egg noodles

½ cup grated Parmigiano-Reggiano cheese

INSTRUCTIONS

[Cook the Vegetables]

1. In a large fry pan over medium heat, cook the pancetta, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small plate.

2. Add the leeks and fennel to the drippings in the pan and sautee until softened, about 5 minutes. Add the garlic and sautee until softened, about 1 minute.

[Make the Ragu]

3. Add the brisket, sauce, tomatoes and their juices to the pan. Increase the heat to high and bring to a gentle boil. Reduce the heat to medium and simmer, stirring occasionally, until the flavors are blended and the sauce is slightly reduced, about 10 minutes. Stir in the basil and cook for 1 minute more. Stir in the reserved pancetta.

[Cook the Pasta]