Pappardelle with ragout of white meat


500 g paste Pappardelle Maffei

150 g of turkey pulp
150 g of chicken meat
300g cherry tomatoes
1 celery
1 small onion
½ small carrot
1 clove garlic
½ glass white wine
40 g of grated pecorino
extra virgin olive oil
salt to taste
pepper as needed

Lightly fry the garlic and the celery, carrot and chopped onion. Add the meat cut up with a knife (photo 1). When it begins to brown, add the wine (photo 2). Let evaporate over high heat, then add the tomatoes divided into wedges (photo 3). Reduce heat, flavored with thyme, then season with salt and pepper. Cook the sauce by adding a few drops of broth if the sauce were too dry. Boil pasta in salted water, drain and pass it in the pan with the sauce and grated cheese. Distribute the pasta on plates, garnish with thyme and serve.

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