Ingredients

The following ingredients have 4 Servings
  • 12 oz Corned Beef (canned is okay)
  • 200 grams Pappardelle (homemade or store bought)
  • 50 ml Red Wine
  • 1 Shallot (chopped)
  • 1 tsp Oregano (dry)
  • 1 tsp Salt (to taste)
  • 25 grams Ricotta
  • 2 tbsp Olive Oil (plus more for drizzle)
  • 1 tsp Black Pepper (freshly cracked)

Instruction

  • In a skillet on medium heat add the olive oil and chopped shallot. Once the shallot starts to get translucent add the chopped corned beef. You'll want the meat to just brown.
  • When the meat is cooked add the red wine, salt, and oregano. Turn the heat to medium low and let simmer. While this is happening you can cook the pappardelle.
  • After about 7 minutes, or al dente, use tongs to port the pasta into the sauce pan. Don't shake off the water, just haphazardly bring all the noodles over. Give the pan a good shake to coat everything.
  • Plate in a shallow bowl, and spoon some ricotta cheese right in the middle. Drizzle some more olive oil and add some freshly cracked black pepper. Serve immediately.