Pappardelle Bolognese Recipes

PAPPARDELLE RAGU ALLA BOLOGNESE SAUCE RECIPE

Steps:

• Heat up the olive oil and butter in a large enameled cast iron pot. Add the red pepper flakes and onion with a pinch of sea salt. Saute until translucent.
• Stir in the chopped liver ( strongly recommended, the flavors are to die for ) and let cook for 5 minutes then mix in the diced carrots and celery. Allow everything to cook together for another 5 minutes.
• Add the garlic and the ground meat to the pot and break it up with the side of a wooden spoon. Cook until no longer pink, then add the tomato paste and the wine.
• Allow to simmer until the wine has evaporated, about 5 minutes. Add the milk and cook another 5 minutes until evaporated.
• Crush the tomatoes with your hands and add them to the pot together with the bay leaves and the sea salt. Partially cover with a lid and bring to a slow simmer.
• Allow to cook for about 4 to 5 hours stirring often and adding about half a cup of water ever so often if to keep the sauce from drying out.
• After 5 hours and once the sauce has the desired consistency ( you want a nice thick sauce ), adjust seasonings, remove from heat and grate in some of the nutmeg.
• Stir and serve on top of your perfectly cooked tagliatelle or pappardelle with a nice sprinkling of freshly grated parmigiano reggiano .
• Cook the pasta al dente, following the instructions on the package. Reserve 1 cup of the pasta water just in case you need to add some to the sauce. Remember, your pasta water should taste like sea water, so be generous with the sea salt.
• Serve the ragu sauce on top of the pasta topped with the burrata pockets and sprinkled with some torn basil leaves.

PAPPARDELLE WITH SAUSAGE RAGU

Steps:

• Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
• Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
• In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
• Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
• Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.

PAPPARDELLE WITH BOLOGNESE SAUCE

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.

AUTHENTIC BOLOGNESE WITH PAPPARDELLE

Steps:

• Cube the pancetta and dice celery, carrots and onion into small pieces. Pulse the whole tomatoes in a blender for a couple of seconds.
• Saute the pancetta on medium-low heat for 5 minutes, then add in the veggies and continue to cook for 10 more minutes until they are translucent and soft.
• Turn heat to medium and add the ground beef to the pot. Use a wooden spoon to break the meat into small pieces. After the meat has browned and cooked through add 3/4 cup of white wine and scrape the bottom of the pot with a wooden spoon to dislodge all the flavor bits.
• Cook the wine out for 10 minutes, then add the 1 cup of low sodium beef stock and all the crushed plum tomatoes. Stir it all together, turn heat to low, then cover with a tight-fitting lid and let cook for a minimum of 2 hours.
• Every 20 minutes or so check that the sauce is not drying out and sticking to the bottom of the pot. If so, add in a half to 1 cup of water and stir to combine.
• After 2 hours the fat from the meat and the pancetta will float to the top and the ragu will have thickened somewhat. Stir to combine then add the milk and optional cream. Stir and cook at a simmer for 15-30 minutes more.
• If the sauce is not thick enough continue to cook for another 20-30 minutes before saucing the pasta. Prior to saucing, taste test and adjust salt and pepper if required.
• To sauce the pasta add a few ladles of the bolognese sauce to a pan over medium-low heat, then add in the 'al dente' pasta and cook for 1-2 minutes so that the pasta can absorb the sauce. Add extra sauce as required and serve with grated Parmigiano Reggiano cheese. Enjoy!

PAPPARDELLE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add bacon; saute until beginning to brown, about 6 minutes.
• Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
• Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
• Add wine and bay leaves.
• Simmer until liquid is slightly reduced, about 10 minutes.
• Add broth and tomato puree.
• Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.).
• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
• Drain.
• Transfer to pot with sauce; toss.
• Serve with Parmesan.

BOLOGNESE WITH PAPPARDELLE

Steps:

• In a large pot, heat EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes
• Remove from pan and reserve
• Add the sirloin and pork to the pot the pancetta was cooked in and brown well, about 10 minutes
• Add the onion, carrots, celery, garlic and cook, stirring, until soft, 4-5 minutes
• Add salt, pepper, allspice, bay leaves and thyme, and cook, stirring, for 30 seconds
• Add the reserved pancetta back into the pan and stir in the tomato paste
• Cook 3-4 minutes to caramelize
• Add in the wine and scrape up all the tasty nibbles that have stuck to the bottom of the pan
• Cook until half of the liquid is evaporated, about 2 minutes
• Add the beef stock and bring to a boil
• Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1 1/2-2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan
• While the sauce is simmering away, bring a large pot of seasoned water up to a boil
• Drop the pappardelle pasta into the boiling water and cook to al dente, according to package instructions
• Stir occasionally to prevent the pasta from sticking together
• Add the cream to the sauce and simmer for 2 minutes
• Discard the bay leaves and adjust the seasoning, to taste
• Remove from the heat and cover to keep warm until ready to serve
• Once the pasta is done, reserve about a cup of pasta water before draining
• Drain the pasta and toss it back into the pot it was cooked in along with some of the reserved water, a cup of cheese and a handful or so of the parsley
• Add the pasta sauce, reserving enough to top, and toss well to coat
• Serve the pasta in shallow bowls, topped with additional sauce and some additional parsley for garnish
• Pass the remaining cheese at the table

HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)

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.

MUSHROOM & LENTIL PAPPARDELLE BOLOGNESE

Steps:

• Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
• Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
• Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
• Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
• Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
• When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
• Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

PAPPARDELLE BOLOGNESE {PAPPARDELLE ALLA BOLOGNESE}

Steps:

• In large skillet pan ad a drizzle of extra virgin olive oil, finely chopped onion, carrot and celery stick.
• Let cook on medium heat for a few minutes without letting the vegetables brown.
• Add both meats, stir breaking meat with a wooden spoon.
• Add wine and let the alcohol evaporate.
• Finally add salt, pepper and tomato sauce. Mix well. Add some water if the sauce feels too dry.
• Cover ragu with a lid and let simmer on low heat for 30-40 minutes.
• Check on the sauce occasionally, adding more water if needed.
• Once the sauce is ready, add milk or alternatively a tablespoon of butter. Simmer for another 5 minutes.
• In the meantime cook pappardelle in salty boiling water. Cook until 'al dente' according to the directions on the package.
• Mix pappardelle with ragu alla bolognese.
• Serve hot with freshly grated Parmesan cheese.

PAPPARDELLE BOLOGNESE

Steps:

• 1 Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water. Drain pasta; keep warm.
• 2 Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add sausage, onion, fennel, carrot, and garlic, stirring to crumble sausage. Stir in milk; cook until vegetables are tender, sausage is tender, and milk has evaporated, about 10 minutes.
• 3 Stir in Sauce. Reduce heat to medium-low, and simmer 10 minutes. Add pasta and 1/2 cup pasta water to skillet; toss to coat.

PAPPARDELLE BOLOGNESE

Steps:

• In a Dutch oven or large saucepan, heat the oil and butter over medium-high heat. Add the onion, celery and carrots; saute for 5 minutes- or until the vegetables are tender.
• Add the ground beef and sausage and cook for about 5 minutes (until browned), breaking up the meat into smaller pieces.
• Add the milk and simmer for 8 minutes, until the milk is evaporated. Stir in the nutmeg, salt and pepper. Add the wine and simmer until the wine is evaporated. Add the tomatoes and their juices and bring to a boil. Reduce the heat to low and simmer, uncovered, for 3 hours, stirring occasionally. If the sauce becomes too dry, add water- 1 cup at a time.
• At the end of the simmering time, prepare the pappardelle pasta according to package instructions.
• Divide the pasta evenly between four serving bowls and top with the sauce. Sprinkle each serving with Parmesan cheese and garnish with fresh basil leaves (if using).

PAPPARDELLE WITH BOLOGNESE SAUCE

Steps:

• Place onion, carrot, and celery in a food processor and pulse until in small pieces. Set aside.
• Heat a large saucepan over medium-high heat. Add olive oil and onion, carrot, celery mixture. Saute for 3 minutes.
• Add ground chuck and pork and break up as much as possible. Sprinkle with salt and add milk. Cook until milk is reduced and meat starts to sizzle, 10 to 15 minutes. (It took at LEAST 15 minutes for me.)
• Mix in wine and continue to cook until wine reduces by half. Reduce heat to simmer and add tomato paste. Stir in completely.
• Add tomato puree, sugar, and water and mix well. Cover and simmer over low heat for 1 hour. Stir often. Add more water if sauce gets too thick.
• Cook pasta according to package directions. Pour into a large serving bowl, mix in sauce, top with grated parmesan and basil.

BEEF BOLOGNESE SAUCE WITH PAPPARDELLE PASTA

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.

PAPPARDELLE BOLOGNESE

Steps:

• Make pasta dough:
• Put 5 cups flour in a 12-inch-wide mound on a work surface. Make a 6-inch-wide well in center (down to work surface) with fist. (The outer wall should be 1 1/2 to 2 inches high.)
• Break eggs into well and add oil. Beat eggs and oil together with a fork, then gradually beat in flour from inner side of well wall, keeping wall intact while mixture is runny, until it comes together in a cohesive, kneadable mass (about two thirds of flour from mound will have been incorporated).
• Knead dough with floured hands, incorporating just enough flour on work surface until dough no longer sticks to hands. (It will still be a little tacky; you will have flour left over.)
• Set dough aside and scrape up and discard flour from work surface.
• Lightly reflour work surface using some of remaining cup flour and continue to knead dough, reflouring hands often, until smooth and elastic, about 6 minutes more. (Dough should still be slightly tacky.)
• Form dough into a ball, then dust well with flour and wrap in plastic wrap. Let dough rest 30 minutes at room temperature.
• Roll dough:
• Remove plastic from dough (reflour dough if sticky) and cut into 4 pieces. Cover pieces with a bowl.
• Set smooth rollers of pasta machine on widest setting. Flatten 1 piece of dough into a rectangle and dust lightly with flour, then feed through rollers. (Keep remaining 3 pieces covered.) Fold rectangle in half, dusting very lightly with flour if necessary to prevent sticking, and feed through rollers again. Refold and feed dough through rollers 2 more times.
• Turn dial to next-narrower setting and feed dough through rollers once without folding and then 3 times folded (fold dough crosswise or lengthwise so that it stays narrower than width of rollers), dusting very lightly with flour after folding as necessary. (If edges of dough start to crack, stop adding flour.) Catch pasta sheet with your hand as it feeds through rollers instead of letting it rumple at base of machine.
• Continue to feed pasta sheet through rollers, 4 times for each setting (first time not folded), and making space between rollers narrower, until second-to-last setting is reached. Feed sheet through rollers as for previous settings (folding so that sheet is just narrower than width of rollers is important now).
• Lightly dust work surface with flour and set rollers on last setting. Feed sheet through rollers once only (it will be about 4 feet long and thin enough to see your hand through), then lay on dusted work surface. Cut sheet crosswise into 4 roughly 12-inch sections and lay them, lightly dusted with flour, in one layer on sheets of parchment paper to dry slightly while rolling remaining pasta. (Pasta can sit for 1/2 to 1 1/2 hours; the sheets should remain flexible and edges should not dry out; 2 or 3 parchment sheets with pasta may be stacked if space is limited, but be sure top of dough sheets are dusted with flour.)
• Cut pappardelle:
• Once all sheets are rolled, or between batches if pasta is drying too fast, cut each dough sheet with pizza cutter or knife on a work surface lengthwise into noodles about 1 inch wide. Lightly toss pappardelle with flour if at all sticky and lay in very loose nests on parchment paper.
• Cook pasta and assemble dish:
• Heat 3 cups of bolognese sauce in a 12- to 13-inch heavy deep skillet over moderate heat.
• Shake flour from pappardelle and cook in an 8-quart pot of boiling water seasoned with 2 tablespoons kosher salt, stirring occasionally to keep noodles separate, until al dente, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander (do not rinse).
• Add pasta and about 1/2 cup of reserved cooking water to skillet and toss with sauce. Add Parmigiano-Reggiano and cook, tossing, until pasta is well coated with sauce and cheese is melted (add more pasta water if mixture is dry), about 1 minute. Divide among 6 warmed shallow bowls and serve immediately with additional cheese.

PAPPARDELLE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.

BEEF BOLOGNESE SAUCE WITH PAPPARDELLE

Steps:

• Melt butter in a large pot or dutch oven over medium-high heat. Add carrot, onion, celery, garlic, tomato paste, and 1 teaspoon salt.
• Saute, stirring frequently, for five minutes or so. If the onion or garlic begins to brown, reduce the heat. Add pancetta, stirring frequently, and continue to cook until the vegetables are soft.
• Add beef and pork a third at a time. Allow most of the liquids to evaporate before adding more. Cook, stirring frequently, until meat is browned. No parts of the beef or pork should be pink, and the liquid should be evaporated.
• Deglaze the pot with white wine. Scrape up brown bits from the bottom of the pan and lower the heat. Add milk, broth, tomatoes, 1 teaspoon salt, and a crack of black pepper. Bring to a boil.
• In the final few minutes of cook time, prepare the pappardelle pasta according to package instructions.
• Turn heat to lowest possible setting and simmer, adding bay leaves and parsley. Simmer on low, half-covered, for four hours, stirring occasionally. Once four hours is up, remove bay leaves. If the sauce has not completely thickened, increase the heat and simmer another 15 to 30 minutes without the lid.