pappardelle bolognese

Recipe for the super hearty and delicious authentic bolognese sauce over pappardelle.

Authentic Bolognese With Pappardelle

pappardelle

pancetta

celery rib

carrot

onion

80/20 chuck

plum tomatoes

dry white wine

beef stock

milk

heavy cream

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 heat for 7-10 minutes or until the fat is moderately rendered, 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 &#x27;al dente&#x27; 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!

Thank you for sharing your delicious recipes..I have tried many, and so far cannot pick a favorite......each one gets better and better.
MaryAnn

Looks like a great recipe. I have a question for you. What is the indoor single gas burner you are using? Strange reason for me asking is that I just lost power in my house and now have no way to cook or even make a cup of coffee. 

I love your videos on YouTube and I am a subscriber.

This is the 2nd recipe I followed from your site and it is now a Favorite! I could only get Tagliatelle.. worked great..I cooked it 4+ hrs to get thicker..Now I have to wait until tomorrow!! Torture but  can't wait....

Made this for dinner 12/30 and my husband loved it. Told him I was going to make prime rib steaks for New Years and he asked if we could have the leftover bolognese instead! Now, that doesn't get any better! Wonderful compliment to you and limited cooking for me!thank you and Happy New Year!

I have always wanted to love or even like Bolognese, but wherever I've had it – in restaurants, at friends' houses, even my own attempts – it's been disappointing. This recipe, though, was out-of-this-world amazing! I had one bottle of white wine, and it was Sauvignon blanc, which should have been dry but ended up being way too sweet, so I used a Spanish red wine, instead. I live in Spain and Portugal and bought a fantastic piece of Spanish pancetta at a Christmas street fair. The sauce is excellent beyond words. Thank you!

https://www.youtube.com/watch?v=I_kzScYEOAI

Today I show you how to make amazing bolognese sauce with pappardelle.  This pasta bolognese recipe is adapted from the official recipe of the Bologna Chamber of Commerce.  Ragu alla Bolognese is easier to make than you might think.  You just need some good quality ingredients and time.  After a couple of hours, the flavors come together and form a hearty and comforting ragu that the whole family will love!

WATCH THIS SPICY SAUSAGE RAGU! https://youtu.be/mqKAn6CURuA
WATCH THIS BEEF AND PORK MEAT SAUCE https://youtu.be/TDXaeTehT9o

WATCH MORE COMFORTING PASTA RECIPES!
https://youtube.com/playlist?list=PL0QyikC1o6v0DvoyBWQve4t96Ia0Yh90o

BOLOGNESE SAUCE INGREDIENTS
-1 pound pappardelle or tagliatelle
-1/2 pound pancetta
-1 large celery rib
-1 medium carrot
-1 medium onion
-1 1/2 pounds ground 80/20 chuck
-1 28 ounce can San Marzano plum tomatoes
-3/4 cup dry white wine
-1 cup low sodium beef stock
-1/2 cup milk
-1/4 cup heavy cream

SERVE THIS WITH:
Garlic Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
GARLIC GREEN BEANS https://youtu.be/i0JCKhUwp7U


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THE FULL PRINT RECIPE WITH STEP BY STEP INSTRUCTIONS:
https://www.sipandfeast.com/authentic-bolognese/

The Key To Amazing Bolognese Sauce

This Pappardelle Bolognese is the ultimate pasta dinner, where a rich meat tomato sauce simmers for hours for deep flavor.

Pappardelle Bolognese

carrots, finely diced

celery stalks, finely diced

onion,

garlic,

beef

pork

tomato paste

beef broth

salt,

pappardelle pasta

In a large pot (we used a 7qt...

In a large pot (we used a 7qt dutch oven), cook the pancetta until it begins to crisp up. Remove to a plate.

Over medium heat, add the soffritto to the...

Over medium heat, add the soffritto to the remaining pancetta grease. Cook 10 minutes, stirring frequently, until it becomes soft and aromatic.

Add in the meat and garlic. Cook till...

Add in the meat and garlic. Cook till it is browned, breaking it up into small pieces as you go along.

Stir in tomato paste and cook for a...

Stir in tomato paste and cook for a couple of minutes.

Next add in the wine and deglaze the...

Next add in the wine and deglaze the pan. Simmer for about 5 minutes.

Add in the tomatoes, beef broth and cooked...

Add in the tomatoes, beef broth and cooked pancetta.

Simmer uncovered for 2-3 hours, adding the milk...

Simmer uncovered for 2-3 hours, adding the milk in the last 45 minutes to one hour of cooking time. Taste and adjust for salt.

When sauce has about 20 minutes left to...

When sauce has about 20 minutes left to cook, bring a large pot of salted water to a boil. Cook pasta according to package directions to desired doneness.

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