Pappardelle with White Ragù of Cinta Senese

To prepare the pappardelle with white ragù of Cinta Senese, first of all, prepare the meat broth following our recipe. Then move on to preparing the meat: remove the rind from the pork shoulder 1, then chop it roughly into pieces 2, and pass it through a meat grinder to grind it finely 3. If you don't have a meat grinder, you can buy ready-ground pork.

Finely chop the carrot, onion, and celery as well 4, and finally the juniper berries 5. Now heat the extra virgin olive oil in a large pan, add the chopped carrot, celery, and onion 6, and sauté over low heat for 5-6 minutes.

Then add the ground pork 7 and let it brown for 7-8 minutes, stirring often. Season with salt and pepper 8, then deglaze with the white wine 9 and let it evaporate completely.

Finally, add the chopped juniper berries 10, the bay leaf 11, and mix well. At this point, add the meat broth 12

and let it cook slowly for about an hour 13 until the broth has almost completely dried up 14. At that point, you can remove the bay leaf from the pan 15.

When the ragù is almost ready, bring a pot of salted water to a boil and cook the pasta 16. Cook the curly pappardelle al dente, then drain and add them directly to the pan with the ragù 17. Quickly toss the pasta with the sauce to mix everything well 18 and serve your pappardelle with white ragù of Cinta Senese piping hot!