The Advocate

Pappardelle with Slow-Cooked Ragù

INGREDIENTS

Passata Di Pomodoro

2 cans (28 ounce each) peeled whole tomatoes
1 tablespoon plus 1 teaspoon olive oil
1 small clove garlic, smashed
1 sprig fresh marjoram
1 teaspoon kosher salt

Ragù

2¼ pounds beef chuck, cut into 1-inch cubes½ pound pork shoulder, cut into 1-inch cubes5 ounces5 ounces prosciutto di parma, cut into cubes5 ounces mortadella, cut into 1-inch cubes1 large yellow onion, roughly chopped4 stalks celery, roughly chopped1 carrot, roughly chopped5 ounces struttod), cut into piecesKosher salt and freshly ground black pepper1½ cups dry, fruity red wine2 cups low-sodium chicken stock

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