Name: Italian Duet Ragù with Pappardelle (Chicken + Beef)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 12 oz (340 g) dried pappardelle or wide egg pasta; 8 oz (225 g) ground beef (80/20); 8 oz (225 g) boneless, skinless chicken thighs, trimmed and cut into 1/2" pieces; 2 tbsp extra-virgin olive oil; 2 tbsp unsalted butter; 1 medium (about 150 g) yellow onion, finely diced; 2 medium (about 120 g) carrots, finely diced; 2 stalks (about 100 g) celery stalks, finely diced; 4 cloves (about 12 g) garlic, minced; 2 tbsp (about 33 g) tomato paste; 1/2 cup (120 ml) dry white wine; 14 oz can (400 g) crushed tomatoes; 1 cup (240 ml) low-sodium chicken stock; 1/4 cup (60 ml) heavy cream; — already listed (included above) tomato paste; 1 tsp dried oregano; 1 tsp dried thyme; 2 leaves bay leaves; 1/4 tsp (optional) red pepper flakes; 1/4 cup (25 g), plus extra for serving freshly grated Parmigiano-Reggiano; 2 tbsp (about 8 g) fresh flat-leaf parsley, chopped; 1 tsp (optional, to finish) lemon zest

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