All eyes are on the World Cup soccer tournament in Brazil, sponsored by the Fédération Internationale de Football Association (FIFA). This is not to be confused with the National Football League (NFL), home to American football. Sure, I will join a billion people in watching 32 countries compete for the World Cup, but let’s face it, American football is way more fun to watch than soccer.
And this is because real men play American football. An NFL player eats a whole chicken for dinner; David Beckham eats a skinless chicken breast so he can fit into his undies for an Armani photo shoot. NFL players guzzle gallons of milk and beer each day; Ronaldo sips Champagne at chi chi European nightclubs. NFL players collide with such force that they give each other permanent brain damage; FIFA players elbow each other and then fall to the ground in fake pain so they can delay the game. Fake pain!
Is there any wonder that the cheerleaders only show up for the NFL games?
An NFL player would eat the entire bowl of this week’s tagliatelle con ragu bianco; A FIFA player would do as I suggest, and share it with 4-6 other people.
Alas, the American football season is still a few months away, and so until then we will just have to be satisfied watching the World Cup (while eating pasta).
Forza Azzurri e Buon Appetito!
Check out our wine pairings for this recipe.Print
Sunday Pasta: Tagliatelle con Ragu Bianco (Meat Sauce)
- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
- 1 pound tagliatelle (or other egg pasta)
- 12 ounces lean ground beef
- 4 ounces sweet Italian sausage
- 2 ounces pancetta, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1 clove garlic, minced
- 1 cup white wine
- 1 sprig rosemary
- 2 leaves sage
- 1 bay leaf
- 2 leaves basil
- 4 ounces olive oil
- 16 ounces beef broth (low sodium)
- Freshly ground black pepper, to taste
- Parmigiano Reggiano cheese, grated
- In a large skillet over medium heat, saute the vegetables in the olive oil until the onions are translucent. Add the rosemary and sage. Add the sausage, pancetta, and beef. Cook until the juices run off, breaking apart with a fork.
- Add the wine and cook for a few minutes until slightly reduced. Add 1 cup of the broth, the bay leaf and black pepper. Cover and cook over low heat for an hour, adding some more broth along the way. Towards the end, add the basil and the remaining broth if the mixture seems dry.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it and remove to a serving bowl. Mix in some of the ragu. Serve immediately, topped with a large spoonful of the ragu and a sprinkle of Parmigiano.