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Pappardelle with Cinta Senese white ragù

17/11/2023

Pappardelle with Cinta Senese white ragù is a rich and flavorful dish that celebrates the quality of this prized type of pork typical of Tuscany. Here is the recipe:

Ingredients

  • 400 g of egg pappardelle
  • 500 g of ground Cinta Senese pork
  • 1 white onion
  • 1 carrot
  • 1 stalk of celery
  • 1 glass of white wine
  • Enough meat or vegetable broth
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan cheese to serve (optional)
  • Fresh rosemary (optional)

Preparation

  1. Begin by finely chopping the onion, carrot, and celery. This will be your base for the soffritto. In a large pan, heat the extra virgin olive oil and add the soffritto, letting it sauté until it becomes translucent.
  2. Add the ground Cinta Senese pork to the pan and let it cook over medium-high heat, breaking it apart with a wooden spoon until it has a uniform golden color.
  3. Deglaze with the glass of white wine and let the alcohol evaporate on high heat.
  4. Lower the heat, add a ladle of broth and let it simmer slowly. The secret to a good ragù is a slow and prolonged cooking, so take your time, adding broth when the sauce tends to dry out too much. Continue this way for at least 1 and a half hours, seasoning with salt and pepper halfway through.
  5. Meanwhile, bring a pot of salted water to a boil for the pappardelle. Cook them according to the recommended time on the package or until they are “al dente”.
  6. Drain the pappardelle and transfer them to the pan with the ragù. Stir carefully so that the pasta is well flavored.
  7. Serve the pappardelle with a sprinkle of grated Parmesan and, if desired, a sprig of fresh rosemary for an extra aromatic touch.

Curiosity

The Cinta Senese is a breed of Tuscan pig recognized for its tasty and fine meat, which stands out for its free-range breeding and natural diet. These features give it a unique flavor that pairs well with the wide strips of pappardelle, creating a dish rich in flavor and tradition.

Such a dish pairs perfectly with a Tuscan red wine, like a Chianti Classico, whose structure and elegance underline the robustness of the white ragù without overwhelming it.