Pasta Pappardelle with Ragú
whith Argentina Malbec
Ingredients
- 400g pappardelle pasta
- 500g pork loin
- 500g beef skirt steak
- 700g of tomato sauce
- 300g beef broth
- 1 glass of Masterchef Argentina Malbec (red wine)
- 1 onion
- Extra virgen olive oil
- Salt and black pepper (to taste)
- Italian aged cheese
Method
- Begin by heating one liter of water per 100 grams of pasta.
- Once the water reaches a rolling boil, add salt, 2 level tablespoons per 500 grams of pasta. Then, add all the pappardelle pasta at once.
- Stir the pasta. Cook the pasta for around 8 -10 minutes.
- Drain the pasta immediately once done.
- Drop the pasta directly into the pot with the ragú.
- Mix the pasta and the ragù properly and top off with Italian mature cheese.
