ST. LOUIS —
Pappardelle al Sugo di Garne alla Dominic
Pappardelle Noodles with Stew Meat (Serves 6)
Ingredients
1 lb. Pappardelle Noodles (or noodles of your choice)
12 oz. Lean Stew Meat Cubed (any beef of your choice)
1/4 Small Onion Chopped
1/2 Large Carrot Chopped
1/2 Large Celery Stalked Chopped
2 Cloves of Fresh Garlic Chopped
8 oz. Whole Fresh Tomatoes Crushed (or canned)
2 oz. Virgin Olive Oil
1/2 Cup of Fresh Peas
6 Leaves of Fresh Basil Chopped
1 oz. Butter
1 Cup Grated Imported Parmesan Cheese
4 Tbls. Fresh Parsley Chopped
1 Cup of Beef Bullion Broth
Ground Black Pepper
Cooking Instructions
In a large skillet heat the olive oil and sauté the onion for two minutes. Add celery and carrot, sauté for two minutes. Add garlic and meat and simmer for five minutes. Add wine and cook for two minutes. Add tomatoes, peas and bullion broth and simmer for fifteen minutes. Stir in basil and butter. Season sauce with salt and ground black pepper to taste. Keep on low heat and stir occasionally.
Cook the pasta in a large pot of lightly salted boiling water (approximately 8 minutes). When the pasta is tender but firm (aldente), strain water and pour in half of the sauce and half of the cheese. Toss the pasta gently until all of the noodles are coated with sauce. Place pasta on a large platter and add the rest of the sauce and cheese. Sprinkle parsley on top of pasta and serve immediately.
Buon Appetito!
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