Pappardelle with White Cinta Senese Ragù

Pappardelle with white Cinta Senese ragù are a rich and flavorful dish that celebrates the quality of this prized pork meat typical of Tuscany. Here is the recipe:

Ingredients

• 400 g egg pappardelle
• 500 g ground Cinta Senese meat
• 1 white onion
• 1 carrot
• 1 celery stalk
• 1 glass of white wine
• Meat or vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan for serving (optional)
• Fresh rosemary (optional)

Preparation

1. Start by finely chopping the onion, carrot, and celery. This will be your base soffritto. In a large pan, heat the extra virgin olive oil and add the soffritto, letting it sauté until it becomes translucent.
2. Add the ground Cinta Senese meat to the pan and let it cook over medium-high heat, breaking it up with a wooden spoon until it takes on a uniform golden color.
3. Deglaze with the glass of white wine and let the alcohol evaporate over high heat.
4. Lower the heat, add a ladle of broth and let it simmer slowly. The secret to a good ragù is slow and prolonged cooking, so take your time, adding broth when the sauce tends to dry out too much. Continue like this for at least 1 hour and a half, adjusting salt and pepper halfway through cooking.
5. Meanwhile, bring a pot of salted water to a boil for the pappardelle. Cook them according to the times recommended on the package or until al dente.
6. Drain the pappardelle and transfer them to the pan with the ragù. Stir carefully to ensure the pasta is well flavored.
7. Serve the pappardelle with a sprinkle of grated Parmesan and, if desired, a sprig of fresh rosemary for an extra aromatic touch.

Curiosità

The Cinta Senese is a Tuscan pig breed recognized for its tasty and prized meat, which stands out for its free-range breeding and natural diet. These characteristics give it a unique flavor that pairs well with the wide strips of pappardelle, creating a dish rich in flavor and tradition.

A dish like this pairs perfectly with a Tuscan red wine, such as a Chianti Classico, which with its structure and elegance highlights the robustness of the white ragù without overpowering it.