Pappardelle with Ham and Radicchio Ragù
In this recipe, use leftover roasted ham by incorporating it into a sauce similar to a Bolognese, where it replaces ground meat. The sauce is made from ham broth, vegetables and tomato paste that simmer until rich and thick. At the end of cooking, add radicchio to balance the sweet taste of the carrots in […]
Ingredients
- 1 onion, chopped
- 1 carrot, cut into small dice
- 1 celery stalk, cut into small dice
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1/4 tsp red pepper flakes
- 3 cups (750 ml) mustard-glazed roasted ham broth or chicken broth
- 2 2/3 cups (450 g) mustard-glazed roasted ham, cut into large dice (see note)
- 1 small radicchio, cored, finely chopped
- 3/4 lb (340 g) pappardelle
- 3/4 cup (55 g) fresh Parmesan cheese, finely grated, plus more for serving
Instructions
- In a pot over medium heat, soften the onion, carrot, celery and garlic in the oil for 4 minutes, stirring with a wooden spoon. Season with salt and pepper. Add the tomato paste and red pepper flakes. Continue to cook for 1 minute, stirring constantly. Add the broth and ham. Bring to a boil. Simmer for 25 minutes or until the sauce has reduced by half. Add three-quarters of the radicchio and continue to cook for 5 minutes. Season lightly with salt and generously with pepper.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside 1/2 cup (125 ml) of the cooking water. Drain the pasta.
- Add the pasta to the pot of sauce. Stir gently to coat the pasta. Add the Parmesan. Add the reserved pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four plates. Garnish with the remaining radicchio and more Parmesan. Serve immediately.
In this recipe, use leftover roasted ham by incorporating it into a sauce similar to a Bolognese, where it replaces ground meat. The sauce is made from ham broth, vegetables and tomato paste that simmer until rich and thick. At the end of cooking, add radicchio to balance the sweet taste of the carrots in the sauce with its bitterness, and then add a bit raw as a garnish for extra crunch and finesse. Mixed with pappardelle and a generous dose of Parmesan cheese, it’ll be a pretty fancy dish for entertaining.