Pork Bolognese Pappardelle Recipes

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.

THE BEST PORK BOLOGNESE RECIPE

Steps:

• In a large pot, heat bacon grease or olive/grapeseed oil.
• Add in the onions, carrots and celery and saute for 5 minutes or until tender and just browning.
• Season with salt and pepper.
• Add in garlic and saute for 1 minute.
• Add in pork, break it up and allow it to brown.
• Add in tomato paste, stirring to combine it with the meat and vegetables.
• Add in wine, water and Thyme.
• Season with additional salt and pepper and if adding sugar do so here (see notes).
• Turn heat down to low and allow bolognese to simmer for 20-30 minutes, checking back often to stir and see if additional liquid (water or wine) needs to be added.
• If you happen to have a Parmesan cheese rind, add it or a piece of it to the sauce (not necessary, just a nice way to use it up). And if you really enjoy garlic, add in some additional garlic for a stronger garlic flavor (adding some in towards the end gives a stronger flavor).
• Add in a few shakes of red pepper flakes (more if you like heat) and maybe additional salt, taste and decide.
• If you have the time, allow the bolognese to sit off heat for 15-30 minutes before serving, reheating if necessary. This deepens the flavor in my opinion and its fantastic the next day as well.
• Serve over your favorite pasta ( I like it over rigatoni best), adding fresh shaved Parmesan if you enjoy it.

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.

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

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.

BRAISED PORK RAGU PAPPARDELLE

Steps:

• Preheat oven to 325˚F.
• Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
• Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
• Add herbs and continue to sauté for 3 to 4 minutes.
• Add tomato paste and stir together. Lightly season with salt and pepper.
• Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
• Reduce heat to medium and simmer until about ½ wine has evaporated.
• Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
• Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
• Braise pork for about 2 hours or until the pork is fork tender.
• Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
• Fill a large pot with water and place over high heat.
• Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
• Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.

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!

PORK BOLOGNESE PAPPARDELLE

Steps:

• In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet.
• In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)