Pappardelle Stellari Recipe

Directions

1. 1

   Prepare the Bolognese Sauce

   In a large skillet or saucepan, heat the olive oil over medium heat.

2. 2

   Sauté the Vegetables

   Add the chopped onion, carrot, and celery to the skillet. Sauté for about 5-7 minutes until the vegetables are soft and translucent.

3. 3

   Cook the Garlic and Beef

   Stir in the minced garlic and cook for an additional minute. Add the ground wagyu beef, breaking it apart with a spatula, and cook until browned.

4. 4

   Deglaze with Chianti

   Pour in the Chianti wine, scraping the bottom of the pan to release any browned bits. Allow it to simmer for about 5 minutes until the wine reduces slightly.

5. 5

   Add Tomatoes and Broth

   Stir in the crushed tomatoes, beef broth, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil.

6. 6

   Simmer the Sauce

   Reduce the heat to low and let the sauce simmer for about 30-40 minutes, stirring occasionally, until thickened.

7. 7

   Cook the Pappardelle

   Meanwhile, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

8. 8

   Combine Pasta and Sauce

   Once the sauce is ready, add the cooked pappardelle directly into the sauce and toss gently to combine.

9. 9

   Serve

   Plate the pappardelle with sauce and top with dollops of ricotta cheese. Garnish with fresh basil leaves as desired.