Italian Pasta Recipes - Tuscan Pappardelle (Tuscany Pappardelle) Recipe

Ingredients   

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 large onions, chopped

• 450 g/4 cups minced (ground) beef

• Salt and freshly ground black pepper

• 50 ml/3 1/2 tbsp red wine

• 400 g/14 oz/1large can chopped tomatoes

• 2 garlic cloves, crushed

• 15 ml/1 tbsp chopped stoned (pitted) green olives

• 450 g/1lb pappardelle

• 15 ml/1 tbsp olive oil

• 75 g/3 oz/3/4 cup Parmesan cheese, grated

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Method:

1. Fry (sauté) the onions in the butter until they are translucent.

2. Add the meat and season with the salt and pepper. Cook for 10 minutes stirring until the grains of meat are brown and separate.

3. Blend in the red wine and chopped tomatoes. Stir in the crushed garlic and olives. Cook for a further 10 minutes.

4. Bring a large pan of salted water to the boil and add the pappardelle. Boil for 6-8 minutes until tender but firm.

5. Drain the pasta, return to the saucepan and toss with the oil.

6. Season with salt and pepper and add the grated cheese and meat sauce. Serve immediately.