Beef Bolognese Sauce With Pappardelle Pasta Recipes

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HOMEMADE BOLOGNESE SAUCE WITH PAPPARDELLE PASTA



Homemade Bolognese Sauce with Pappardelle Pasta image

This Pappardelle with the Best Homemade Bolognese Sauce is one for a day when time is on your side. The wide noodles make the perfect vehicle for this rich, savory authentic Italian meat sauce.

Provided by Isabel Laessig

Categories     Main Course

Time 4h50m

Number Of Ingredients 18

1/4 cup unsalted butter (1/2 stick )
1 medium onion (finely diced)
2 large carrots (peeled and finely diced)
2 large celery stalks (finely diced)
3 cloves garlic (minced)
1 Tablespoon tomato paste
4 ounces pancetta (diced )
3/4 pound ground beef
3/4 pound ground pork
1 cup dry white wine
2 cups whole milk
1 cup low-sodium stock (chicken or beef)
28 ounce whole tomatoes (peeled San Marzano tomatoes and their liquid. Tomatoes can be crushed by hand or cut up.)
2 bay leaves
1/4 cup flat leaf parsley (chopped)
kosher salt
black pepper (freshly ground )
1 pound pappardelle pasta (cooked according to package instructions.)

Steps:

  • Melt butter in a large heavy pot or dutch oven over medium-high flame.
  • Add onion, carrot, celery, garlic, tomato paste and 1 teaspoon of kosher salt.
  • Saute, stirring frequently, for about five minutes. If the onion or garlic starts to brown reduce heat.
  • Add pancetta and continue to cook, stirring frequently, until the vegetables are fairly soft.
  • Add the beef and pork about a third at a time, allowing most of the liquid to evaporate before incorporating more.
  • Cook, stirring frequently, until all the pink is gone from the meat, all the liquid is evaporated and you can feel brown bits starting to stick to the bottom of the pot.
  • Deglaze the pot with the cup of white wine. Make sure you get up all those bits. Then lower the heat so it doesn't start sticking again.
  • Add milk, broth, tomatoes, 1 teaspoon of kosher salt, a crack of freshly ground black pepper and bring to a boil.
  • Reduce heat to as low as possible maintaining a very lazy simmer. Add bay leaves and parsley.
  • Simmer on low, half covered, for four hours, stirring occasionally.
  • Remove bay leaves.
  • If the sauce has not completely thickened yet, increase heat slightly and simmer another 15 to 30 minutes with the lid off.
  • Serve with pasta and a healthy dose of freshly grated parmigiano reggiano.

Nutrition Facts : Calories 652 kcal, Carbohydrate 53 g, Protein 28 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 139 mg, Sodium 380 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)



Homemade Bolognese Sauce (Pappardelle) image

Rich tomato based meat sauce with beef and pork is combined with all the traditional ingredients of pasta bolognese for a flavorful weeknight meal that you can whip up in no time!

Provided by Holly Nilsson

Categories     Pasta     Sauce

Time 1h20m

Number Of Ingredients 16

2 tablespoons olive oil
4 garlic cloves (crushed)
1 onion (finely diced)
1 carrot (finely diced)
1 rib celery (finely diced)
1 pound ground beef
½ pound ground pork
1 ¼ cups red wine (or beef broth)
1 cup whole milk
28 ounces whole tomatoes (with juice)
4 tablespoons tomato paste
1 teaspoon Italian seasoning
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
pappardelle or tagliatelle (or another long pasta for serving)

Steps:

  • Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
  • Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
  • Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
  • Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
  • Toss pasta with sauce adding pasta water to thin out if needed.
  • Serve hot with parmesan cheese.

Nutrition Facts : Calories 359 kcal, Carbohydrate 14 g, Protein 26 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 571 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

BEEF BOLOGNESE SAUCE WITH PAPPARDELLE PASTA



Beef Bolognese Sauce with Pappardelle Pasta image

Your family will ask for seconds of this hearty beef bolognese sauce served with pappardelle pasta! Lean ground beef is simmered in a crushed tomato sauce.

Provided by Jessica Gavin

Categories     Entree

Time 1h

Number Of Ingredients 14

3 tablespoons olive oil (divided)
1 pound ground beef
½ cup carrots (⅛-inch dice)
½ cup yellow onion (finely chopped )
1 clove garlic (minced)
1 cup brown mushrooms (¼-inch slices)
3 tablespoons tomato paste
28 ounces crushed tomatoes (canned San Marzano recommended)
½ teaspoon oregano (chopped fresh, or ¼ teaspoon dried)
¾ teaspoon kosher salt
¼ teaspoon black pepper
16 ounces pappardelle noodles (fresh or dried)
½ cup grated parmesan cheese
½ cup Italian parsley leaves (chopped for garnish)

Steps:

  • Heat 2 tablespoons olive oil over medium-high heat in a large, heavy saucepan.
  • Add ground beef and brown the meat well, using a large spoon to break up the pieces and occasionally stirring about 5 to 7 minutes or until the beef is no longer pink.
  • Transfer cooked meat to a medium-sized bowl. Wipe the pan clean with paper towel.
  • Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
  • Add carrots and onions to the pan and cook until the vegetables begin to soften, stirring often about 5 minutes.
  • Add garlic and cook for 1 minute.
  • Add sliced mushrooms and cook for 2 minutes.
  • Add the tomato paste and cook for 1 minute.
  • Add the browned meat, crushed tomatoes, oregano, salt, and pepper, stir well to combine.
  • Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
  • Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour. Stir every 10 minutes. Add some water if the sauce starts to look dry.
  • About 20 minutes before the sauce is done cooking, bring a pot of water to boil.
  • Cook the pappardelle noodles according to manufacturer's direction.
  • Top pasta with beef bolognese sauce and garnish with shaved Parmesan cheese and parsley.

Nutrition Facts : Calories 642 kcal, Carbohydrate 68 g, Protein 30 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 124 mg, Sodium 731 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù



Pappardelle with Slow-Cooker Beef Ragù image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can crushed tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3-inch piece parmesan rind, plus shredded parmesan for topping
1 pound beef chuck roast
Freshly ground pepper
12 ounces fresh pappardelle
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams

PAPPARDELLE WITH BOLOGNESE SAUCE



Pappardelle with Bolognese Sauce image

Provided by James Briscione

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
Kosher salt and freshly ground black pepper
1 cup finely chopped yellow onion (about 1 medium onion)
1/2 cup finely chopped carrot (about 2 medium carrots)
1/4 cup finely chopped celery (about 2 stalks)
5 cloves garlic, finely chopped
1/4 cup tomato paste
1 cup dry white wine
6 sprigs fresh thyme
2 sprigs fresh sage
24 ounces (3 cups) chicken stock
Fresh Pasta
1/2 cup heavy cream
Grated Parmesan, for garnish
7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)
3 ounces semolina flour (about 1/2 cup) (see Cook's Note)
3 large eggs (see Cook?s Note)
Kosher salt

Steps:

  • Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
  • Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
  • Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
  • Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
  • While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
  • Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
  • Bring a large pot of generously salted water to a rapid boil.
  • When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
  • Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
  • Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
  • Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  • Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
  • Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
  • Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

WEEKNIGHT BOLOGNESE



Weeknight Bolognese image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 to 5 servings

Number Of Ingredients 14

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

  • In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

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