Hard

Pappardelle with Jammy Onion Ragu

Name: Pappardelle with Jammy Onion Ragu
Prep time: 37 min
Cook time: 123 min
Total time: 160 min
Yield: 4 servings
Ingredients: 7 tablespoons butter , divided; 8 cups yellow onions; 0.75 teaspoons salt; 4 cloves garlic , minced; 3 tablespoons tomato paste; 0.33 cups white wine; 3 cups low-sodium chicken broth or vegetable broth; 2 bays leaves; 1 teaspoon fresh thyme , plus more for garnish; 0.25 teaspoons crushed red pepper; 0.13 teaspoons ground cloves; 2 tablespoons oil-packed sun-dried tomatoes; 2 teaspoons balsamic vinegar; 0.25 teaspoons black pepper; 16 ounces dried pappardelle; shaved Parmesan cheese , for serving

Total Time

2h 40m

37m prep · 123m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🥜 Nut-Free ✡️ Kosher

Tuscan pappardelle is a wide, egg-enriched wheat pasta usually served under a blanket of thick, rich sauce (like this caramelized onion ragù).

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Ingredients

7 tablespoons butter , divided
8 cups yellow onions
0.75 teaspoons salt
4 cloves garlic , minced
3 tablespoons tomato paste
0.33 cups white wine
3 cups low-sodium chicken broth or vegetable broth
2 bays leaves
1 teaspoon fresh thyme , plus more for garnish
0.25 teaspoons crushed red pepper
0.13 teaspoons ground cloves
2 tablespoons oil-packed sun-dried tomatoes
2 teaspoons balsamic vinegar
0.25 teaspoons black pepper
16 ounces dried pappardelle
shaved Parmesan cheese , for serving

Instructions

1

Melt 5 tablespoons butter in a very large, deep, heavy-bottomed skillet or an 8-quart Dutch oven over medium heat. Add onions and 1/4 teaspoon salt. Toss to coat in butter. Cook, covered, stirring occasionally, until onions are tender, about 15 minutes. Increase heat to high. Cook, stirring constantly, until onions start to brown, 3 to 5 minutes.
2

Reduce heat to medium and add garlic; cook, stirring, until fragrant, about 1 minute. Add tomato paste. Cook, stirring constantly, until mixture begins to darken, 1 to 2 minutes. Add wine to skillet, then use a wooden spoon or spatula to scrape up any browned bits from bottom of pot. Simmer for 2 minutes.
3

Add broth, bay leaves, thyme, crushed red pepper, and cloves. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until liquid is reduced and onions are jammy, with just a bit of liquid at the edges of skillet, about 25 minutes.
4

While sauce simmers, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Remove sauce from heat.
5

Remove and discard bay leaves. Stir in sun-dried tomatoes, vinegar, black pepper, and remaining 2 tabelspoons butter and 1/2 teaspoon salt. Stir cooked pasta into warm sauce, adding reserved pasta cooking water a little at a time until sauce is desired thickness. Serve with Parmesan cheese and garnish with thyme.