The traditional ragu is known to be red, but what if there were a ragu without a tomato product? Well, it would basically take us back to a time before the Italians were turned onto the tomato by the Spanish who brought it back from the Americas. This pasta uses the traditional sofrito of onions, carrots, and celery but with the addition of fresh fennel. The dish also incorporates hot pepper, garlic, white wine, chicken stock, Parmigiano and lemon along with Pappardelle pasta which is a staple in the north of the country. Chef G.S. Argenti will show you in short order how to make this ancient but very tasty dish so that you too can enjoy it as well as make it for your family and friends.
