Pappardelle with slow roasted beef short rib ragù 

Do you have an evening of great occasions? Pappardelle with roast ragout. Offer your diners this typical first course of the Italian tradition. A ragù with a long and slow cooking. Check out the recipe and have fun!

Ingredients for 4 people

For the pasta

250 g flour 

50 g durum wheat flour

3 eggs

pinch of salt

20 g of extra virgin olive oil

For the meat sauce

500 g of beef

300 g peeled tomatoes

1 tbsp flour

2 carrots

1 blond onion

2 celery stalks

2 teaspoons curry powder

1 teaspoon dried chili pepper

1/2 glass of white wine

2 glasses of water

Oregano

Parsley

Extra virgin olive oil

salt

pepper

Procedure

First, arrange the flours in a well and put the eggs in the middle. Add the salt and oil and start incorporating the flour, being careful not to break the fountain. Knead until you get a smooth ball, cover with a tea towel and let it rest for an hour. Roll it out according to your taste, thick in strips. Let it rest. For the meat sauce, chop the celery, peeled carrot and onion with a knife. Heat the oil in a pan and add the chopped vegetables, stew for about ten minutes over low heat while stirring, from time to time. After the time has elapsed, the sauté should be wilted and the bottom of the pan dry. Add the beef to cubes like a stew, previously floured. Add the chili pepper and curry. The meats should also brown slowly for about ten minutes, so stir to seal well. Once the time has elapsed, deglaze with the wine. As soon as the alcohol has evaporated completely and the bottom is dry, pour in the peeled tomatoes. Then add the water and add a pinch of salt, stir and cook over low heat for about 2 hours. At the end of cooking, the result should be dense. Season with salt and pepper and add the chopped parsley with the heat off. The meat will fall apart as it is cooked. Cook the fresh pasta in boiling salted water for 4 minutes and add it to the meat sauce. Serve and, if you like, a generous grating of parmesan cheese.

2023 Fratelli Serio and Battista Borgogno Langhe Seriulin

THE IDEA

It comes from a memory of the fifth generation. When we grandchildren were little, Serio Borgogno, for us Nonno Serio, made us taste his two favorite wines: Dolcetto and Nebbiolo. So in an instant both wines were in the glass.

WHY Seriulin

is not just a wine, it is the story of a joyful soul, it is the gaze of a proud man who continues to admire his home, his vineyards. Seriulin, that's what we liked to call it.

The wine reflects everything that Serio Borgogno was: the freshness, genuineness and humility of Dolcetto with the more austere and severe character of Nebbiolo. A convivial wine, to share with friends and family. A simple wine that is at the same time structured and elegant. Composition: Dolcetto and Nebbiolo

Colour: red with violet reflections Bouquet: fresh, full and pleasantly fruity, with well-defined hints of red fruit jam.

Taste: Full-bodied, evoking memories of blackberries and raspberries, with a fresh finish reminiscent of Dolcetto and elegant Nebbiolo structure.

Food pairing: Wine for the whole meal. Ideal for a light meal, appetizers, first courses, meats, fresh cheeses and even pizza.

Table service: medium-sized tulip glasses with a serving temperature of around 18°-20°C.