Pappardelle With Meat Ragu And Poached Egg

Day 150: Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics

May 30, 2011

Even though it is summer, sometimes we get those rainy days where we need a home cooked comfort food meal. Sunday’s are my favorite days to make these types of meals. Sunday’s are the days that I am more laid back and I am not so rushed. The kids are usually all in one place and I am not playing carpool shuffle.

Those Sunday meals don’t get better than Italian slow cooked food. This cookbook focuses on the basics of Italian cooking, but not the hard parts. Just simple goodness.

The Ruling: Everyone ate it. I served it over wide noodles because I couldn’t find the Pappardelle. I also skipped the part of the fried egg on it. The fried egg would have been fun, but I am not a fried egg fan….so no friend egg 🙂

Pappardelle With Meat Ragu And Poached Egg, pg 111

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds beef stew meat, cubed
  • ½ cup chopped pancetta
  • 3 onions, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 bottle red wine
  • 2 cups cold water
  • 1 cup canned San Marzano tomatoes
  • Sea salt and freshly ground black pepper to taste
  • 1 pound pappardelle
  • 4 eggs
  • 4 tablespoons (1/2 stick) unsalted butter
  • ¼ cup grated Parmesan

Directions:

  1. In a large skillet, heat the olive oil and brown the beef and pancetta.  Add the onions and garlic and cook until browned.
  2. Add the wine and bring to a boil, then add the cold water and the tomatoes with their juice.
  3. Braise for 3 hours, covered, on low heat.
  4. When the meat is tender, mash with a fork and season with sea salt and black pepper.
  5. Bring a pot of salted water to a boil.  Cook the pappardelle until just tender.  Drain, reserving 2 cups of the water.
  6. Place the pasta water in a saucepan over low heat.  Crack the eggs into a small bowl and gently slide them into the pot.  Soft-poach the eggs – this will take about 3 minutes.
  7. Place 3 cups of the sauce in a pan, add the butter, the Parmesan and the pappardelle and toss well.  Season with sea salt and black pepper.  Place onto a platter and carefully spoon the eggs on top.  Serve hot.

 

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.

  • Interested in starting your own Professional Organizing business, visit http://www.mssimplicity.com/ to learn about how Melissa can help you! 
  • Need to contact MS. Simplicity privately, you can email her at melissa@mssimplicity.com.
  • MS. Simplicity offers monthly classes, click hereto find out the latest offerings!
  • For daily organizing tips find the MS. Simplicity fan page here.
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Filed under Main Dishes, Pasta, Sunday Suppers, Uncategorized

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