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Pappardelle with Bolognese Sauce
Created by: Howcan Team
Ingredients
- 12 oz pappardelle pasta
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 3 cloves garlic, minced
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 1/2 cup beef broth
- 1/4 cup whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and pork, and cook until browned, breaking it up with a spoon, about 8-10 minutes.
- Add the onion, carrot, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for an additional 1 minute.
- Pour in the red wine and simmer until it has almost completely evaporated, about 5 minutes.
- Add the crushed tomatoes, beef broth, milk, nutmeg, salt, and pepper. Bring to a simmer, then reduce the heat to low and cook, partially covered, for 1 1/2 hours, stirring occasionally.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Toss the cooked pappardelle with the Bolognese sauce, adding some of the reserved pasta water if needed to loosen the sauce.
- Serve the Pappardelle with Bolognese Sauce hot, topped with grated Parmesan cheese.
Pappardelle with Bolognese Sauce is a classic Italian dish that originated in the Emilia-Romagna region. The wide, flat pasta ribbons are the perfect canvas for the rich, meaty Bolognese sauce, which is a slow-cooked blend of ground beef, pancetta, onions, carrots, celery, tomatoes, and a touch of wine. This dish has been a staple in Italian cuisine for centuries, with each region and chef adding their own unique twist. One of the most famous versions of this dish can be found at the renowned Ristorante Diana in Bologna, where the pasta is hand-rolled and the Bolognese sauce is simmered to perfection. The key to a great Pappardelle with Bolognese Sauce is the slow cooking process, allowing the flavors to meld together, and using high-quality ingredients. If you're looking for a famous alternative method, some chefs swear by adding a splash of milk to the Bolognese sauce to give it a creamy richness. Today, you can find exceptional Pappardelle with Bolognese Sauce at Osteria Francescana in Modena, where Chef Massimo Bottura elevates the dish to a whole new level with his innovative approach to traditional Italian cuisine.
140 min
4
650 calories
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