{"id":368,"date":"2021-05-05T17:01:32","date_gmt":"2021-05-05T21:01:32","guid":{"rendered":"http:\/\/blog.casapaceegioia.com\/blog\/?post_type=cp_recipe&p=368"},"modified":"2021-05-05T17:01:32","modified_gmt":"2021-05-05T21:01:32","slug":"pappardelle-alla-maceratese","status":"publish","type":"cp_recipe","link":"https:\/\/blog.casapaceegioia.com\/blog\/recipes\/pappardelle-alla-maceratese\/","title":{"rendered":"Pappardelle alla Maceratese"},"content":{"rendered":"

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. <\/h2>\n

Ingredients<\/h3>\n
\n
1<\/span> lb<\/span> fresh pappardelle<\/span><\/div>\n
3<\/span> tbsp<\/span> unsalted butter<\/span><\/div>\n
¼<\/span> cup<\/span> diced pancetta<\/span><\/div>\n
1<\/span> <\/span> yellow onion, minced<\/span><\/div>\n
1<\/span> <\/span> celery stalk, minced<\/span><\/div>\n
7<\/span> oz<\/span> ground beef<\/span><\/div>\n
½<\/span> cup<\/span> dry white wine<\/span><\/div>\n
4<\/span> <\/span> salt-preserved anchovy fillets, rinsed, dried, and chopped<\/span><\/div>\n
11<\/span> oz<\/span> canned whole, peeled San Marzano tomatoes crushed preferably by hand<\/span><\/div>\n
Salt and Pepper <\/span><\/div>\n
1<\/span> cup<\/span> grated fresh Parmigiano Reggiano<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Put the past water on to heat to a boil. <\/p>\n<\/div>\n<\/div>\n

\n
\n

In a Dutch oven, melt the butter with the pancetta. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the onion and celery and saut\u00e9 until browned. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Then add the beef and cook, stirring frequently, until browned.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour in the wine and cook until evaporated. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the anchovies and continue to cook, stirring frequently, until they dissolve, then add the tomatoes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Season with salt and pepper and cook over low heat until thickened and well combined. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Cook the pasta in salted boiling water, drain, and top with the sauce. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Serve the grated Parmigiano Reggiano on the side.
\nBuon Appetito!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":369,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-368","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nPappardelle alla Maceratese - Blog e Gioia<\/title>\n<meta name=\"description\" content=\"Pappardelle alla Maceratese recipe. 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