This article initially appeared on Advocate.com. Read the original here.
Gabriele Bertaccini is the sexy gay chef who helps pull off Say I Do's surprise last-minute weddings. (Read our profile of Bertaccini.) Originally from Florence, Italy, the Netflix star made his name through catering in the American Southwest with his company iL Tocco. You can get a flavor of Italy, and put yourselves in the wedding party while savoring Bertaccini's recipe for pappardelle with ragú sauce.
Pappardelle With Slow-Cooked Ragú
Ingredients
Passata Di Pomodoro
2 cans (28 ounce each) peeled whole tomatoes
1 tablespoon plus 1 teaspoon olive oil
1 small clove garlic, smashed
1 sprig fresh marjoram
1 teaspoon kosher salt
Ragù
2¼ pounds beef chuck, cut into 1-inch cubes
½ pound pork shoulder, cut into 1-inch cubes
5 ounces pancetta, cut into 1-inch cubes
5 ounces prosciutto di parma, cut into cubes
5 ounces mortadella, cut into 1-inch cubes
1 large yellow onion, roughly chopped
4 stalks celery, roughly chopped
1 carrot, roughly chopped
5 ounces strutto (lard), cut into pieces
Kosher salt and freshly ground black pepper
1½ cups dry, fruity red wine
2 cups low-sodium chicken stock
Pasta
Salt
About 16 ounces (or 500 grams) pappardelle or tagliatelle
2 tablespoons butter
1 cup finely grated Parmigiano-Reggiano, plus more for serving
PREPARATION
- For the passata, pass the tomatoes with the juices through a food mill into a large bowl or pulse in a food processor until very smooth, about 1 minute.
- In a large pot, heat the oil over medium-low until it begins to shimmer. Add the garlic and marjoram and cook, stirring often, until fragrant, about 1 minute. Add the tomatoes and kosher salt and cook, stirring occasionally, until reduced slightly, about 30 minutes. Discard the garlic and marjoram. Set aside 2 cups of the passata for the ragù. SHUTTERSTOCK Let the remaining passata cool.
- For the ragù, using a meat grinder or a stand mixer and a grinder attachment fitted with a large die, grind the beef into a large bowl. Without cleaning the grinder between batches, grind the pork into the same bowl. Grind the pancetta, prosciutto, and mortadella into a separate medium bowl. Run the pancetta mixture through the grinder again. Run the onion, celery, and carrot through the grinder into another large bowl.
- In a large heavy pot, melt the strutto over medium-high heat. Add the ground pancetta mixture. Cook, stirring often, until the fat renders, about 4 minutes. Add the vegetables. Cook, stirring often, until the vegetables are golden brown, about 15 minutes.
- Add the ground beef and pork; season with kosher salt and pepper. Cook, stirring often, until the beef and pork release their juices, 6 to 8 minutes. Add the wine and cook until the mixture begins to steam. Stir in the reserved 2 cups of passata and the stock. Reduce heat to low.
- Gently simmer the sauce, stirring occasionally, until the beef and pork are tender and the flavors are concentrated, 5 to 7 hours.
- Set aside 6 cups of ragù for the pasta. Let the remaining sauce cool.
- Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until al dente.
- In another large pot, bring the reserved 6 cups of ragù to a rapid simmer over medium-high heat. Cook until the sauce reduces slightly, about 3 minutes. Add the butter and swirl until the sauce is smooth.
- Using a large slotted fork, transfer the pasta from the cooking water to the ragù. Toss the pasta until coated. Add some of the cooking water to loosen the sauce, if needed. Mix 1 cup cheese into the sauce. Serve the pasta with more cheese.
