INGREDIENTS
Passata Di Pomodoro
2 cans (28 ounce each) peeled whole tomatoes1 tablespoon plus 1 teaspoon olive oil1 small clove garlic, smashed1 sprig fresh marjoram1 teaspoon kosher salt
Ragù
2¼ pounds beef chuck, cut into 1-inch cubes½ pound pork shoulder, cut into 1-inch cubes5 ounces pancetta, cut into 1-inch cubes5 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
Pasta
SaltAbout 16 ounces (or 500 grams)pappardelle or tagliatelle2 tablespoons butter1 cup finely grated Parmigiano-Reggiano,plus more for se
PREPARATION
1. For the passata, pass the tomatoes with the juices through a food mill into a…