Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

pappardelle with veal and pork ragu courtesy of wente brothers winery

ingredients:
• 1 tbsp olive oil
• 4 oz pancetta, diced
• 1 tbsp unsalted butter
• 12 oz shitake mushrooms, woody stems removed & discarded, caps sliced
• 1 small onion, diced
• 1 small carrot, diced
• 1 celery rib, diced
• 1 tbsp fresh thyme leaves
• kosher salt & fresh pepper
• 1 large tomato, diced
• 8 oz ground veal
• 8 oz ground pork
• 2 tbsp tomato paste
• ½ c white wine
• 1 can San Marzano whole tomatoes (28-ounce)
• 1 lb dried pappardelle pasta
• ½ c heavy cream
• 3 tbsp basil leaves, sliced

In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no