Pappardelle alla Maceratese

This recipe was inspired by one that I found in The Pasta Codex, a classic Italian book originally published in 1973. It was published in English in the United States in 2020. It’s easy and fast to make and the anchovies add a umami flavor that pairs well with the pancetta and ground beef. Macerata, where this recipe comes from, is our provincial capital and is visible from Casa Pace e Gioia.

Pappardelle alla Maceratese
AuthorHeather Erica von BargenDifficultyBeginner

This recipe was inspired by one that I found in The Pasta Codex, a classic Italian book originally published in 1973. It was published in English in the United States in 2020. It's easy and fast to make and the anchovies add a umami flavor that pairs well with the pancetta and ground beef. Macerata, where this recipe comes from, is our provincial capital and is visible from Casa Pace e Gioia.

Pappardelle alla Maceratese
Yields6 Servings
 1 lb fresh pappardelle
 3 tbsp unsalted butter
 ¼ cup diced pancetta
 1 yellow onion, minced
 1 celery stalk, minced
 7 oz ground beef
 ½ cup dry white wine
 4 salt-preserved anchovy fillets, rinsed, dried, and chopped
 11 oz canned whole, peeled San Marzano tomatoes crushed preferably by hand
 Salt and Pepper
 1 cup grated fresh Parmigiano Reggiano
1

Put the past water on to heat to a boil.

2

In a Dutch oven, melt the butter with the pancetta.

3

Add the onion and celery and sautรฉ until browned.

4

Then add the beef and cook, stirring frequently, until browned.

5

Pour in the wine and cook until evaporated.

6

Add the anchovies and continue to cook, stirring frequently, until they dissolve, then add the tomatoes.

7

Season with salt and pepper and cook over low heat until thickened and well combined.

8

Cook the pasta in salted boiling water, drain, and top with the sauce.

9

Serve the grated Parmigiano Reggiano on the side.
Buon Appetito!

Ingredients

 1 lb fresh pappardelle
 3 tbsp unsalted butter
 ¼ cup diced pancetta
 1 yellow onion, minced
 1 celery stalk, minced
 7 oz ground beef
 ½ cup dry white wine
 4 salt-preserved anchovy fillets, rinsed, dried, and chopped
 11 oz canned whole, peeled San Marzano tomatoes crushed preferably by hand
 Salt and Pepper
 1 cup grated fresh Parmigiano Reggiano

Directions

1

Put the past water on to heat to a boil.

2

In a Dutch oven, melt the butter with the pancetta.

3

Add the onion and celery and sautรฉ until browned.

4

Then add the beef and cook, stirring frequently, until browned.

5

Pour in the wine and cook until evaporated.

6

Add the anchovies and continue to cook, stirring frequently, until they dissolve, then add the tomatoes.

7

Season with salt and pepper and cook over low heat until thickened and well combined.

8

Cook the pasta in salted boiling water, drain, and top with the sauce.

9

Serve the grated Parmigiano Reggiano on the side.
Buon Appetito!

Pappardelle alla Maceratese

Author: Heather Erica von Bargen

Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool, olive groves, and grapevines on 8 acres in the countryside hills of Le Marche, Italy.

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