The recipes of Il Poggio
Pappardelle with Cinta Senese white ragù

Tuscan Recipes

In recent years, Cinta Senese meat has been rediscovered and re-evaluated for its high nutritional qualities as well as for its unmistakable taste.

Today we want to bring to your tables a typical dish of Tuscan cuisine: the bold: (| Pappardelle with white ragù from Cinta Senese).

Move in the kitchen and let's get started!

Ingredients for 2 servings


• Pappardelle 250 g

• Cinta senese Pork shoulder 1 kg

• Meat broth 250 g

• Celery 50 g

• Carrots 50 g

• Onion 50 g

• Extra virgin olive oil 50 ml

• Salt according to taste

• Ground black pepper according to taste

• 1 leaf bay leaf

• Juniper 2 berries

• White wine 50 g

Preparation
First, prepare the meat broth, when it is almost ready, start cleaning the meat, remove the fatty and silver parts and cut it into pieces and then pass it through the meat grinder to grind it finely.
After that, chop the carrots, onion, celery and brown with extra virgin olive oil. When the onion is golden, add the meat stir well and let everything get some roast flavours for a few minutes.

Season with salt and pepper, add white wine and let it simmer until the wine has completely evaporated, add bay leaf and chopped juniper berries, mix well and add the meat broth. Cook for about 60 minutes or in any case until the broth has evaporated almost completely.

Meanwhile, bring the water to boil, add salt and pappardelle pasta. Cook them al dente and them directly into the saucepan with the meat sauce, sauté slightly so that the pasta absorbs the sauce well and ....
Buon Appetito!
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The recipes of Il Poggio

Pappardelle with Cinta Senese white ragù
Tuscan Recipes
In recent years, Cinta Senese meat has been rediscovered and re-evaluated for its high nutritional qualities as well as for its unmistakable taste.    Today we want to bring to your tables a typical dish of Tuscan cuisine: the bold: >>
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