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Pappardelle with Quick Fennel Ragu

Recipe photo courtesy of Julia Gartland

Poaching the meat is the secret behind this tender ragu. Grated Parmesan and red-pepper flakes add lively flavor -- and color.

Source: Martha Stewart Living, November 2017
Total Time Prep Servings

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5
  • kstradtman88
    10 MAR, 2019
    My favorite pasta recipe yet! Go through the effort to find the Pappardelle pasta (their were several brands for it at Whole Foods). The only taboo thing I did was added 1/4 teaspoon of each: dried parsely, dried oregano, dried basil to the step when adding the tomato paste. I love adding my own spin to recipes, but besides the few dried herbs, don't change a thing. But note; do make sure you finely chop your onion and fennel bulb.
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