Pappardelle al Ragù alla Bolognese

pasta meatsauce feature

Pappardelle al Ragù alla Bolognese is a traditional meat sauce over pasta.  I love to use pappardelle, which is the nice wide pasta…it just is perfect for folding into the thick, scrumptious sauce.   Make your own by making basic pasta, and then cut the sheets into 1/2″ strips with a pizza cutter.  You could also buy dried lasagna noodles, cook according to package instructions, then use your pizza cutter to cut the strips (I’d cut off the curly edges…but that’s a personal choice).   The slow cooked meat and vegetable sauce will make your house smell heavenly.  Enhanced with nice stock and then a little cream at the end…delizioso!

Pappardelle al Ragù alla Bolognese
 
Prep time
Cook time
Total time
 
Pappardelle al Ragù alla Bolognese is a favorite at our house. Make the pasta, if you can, and cut into /2" strips to make the perfect pappardelle...or, boil lasagna noodles, and cut those...or, just use fettuccine...no matter what...with this Bolognese sauce, you can't go wrong.
Author:
Recipe type: Italian
Cuisine: Italian
Serves: 6
Ingredients
  • 2 tablespoons of extra-virgin olive oil
  • 3 ounces of pancetta, finely choped
  • 2 medium yellow onions, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled, finely chopped (I do this in my food processor)
  • 6 ounces of ground beef (85% lean is nice)
  • 6 ounces of ground pork
  • 6 ounce of ground veal
  • ½ cup of dry red wine
  • 3 cups of beef stock, divided (2½ cups and then a ½ cup)
  • 3 tablespoons of tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup of whole milk
  • 1 lb of fresh pappardelle, (follow the fresh linguine recipe, but cut into ½" strips), or use dried fettuccine
  • Finely grated Parmesan cheese, for serving
Instructions
  1. Heat oil in a large pot (preferably a Dutch oven) over medium-high heat.
  2. Saute pancetta for 5 minutes.
  3. Add the onions, celery and carrots. Cook until soft, about another 10 minutes.
  4. Add beef, pork and veal: saute, breaking it up, until browned, about 15 minutes.
  5. (At this point, if you feel you have too much fat that has been released, you can drain with a fine mesh sieve, then return to the pot, or tilting the pot and spooning fat that skims the surface.)
  6. Add wine; boil for 1 minute, deglazing the pan (scraping the brown bits from bottom of pan).
  7. Add 2 &1/2 cups of stock and the tomato paste; stir.
  8. Reduce heat and gently simmer, stirring occasionally, 1 & ½ hours.
  9. Season with salt (about 1 teaspoon) and black pepper (about ½ teaspoon). Taste as you add!
  10. Bring milk to a simmer in a small saucepan and then gradually add to the sauce.
  11. Cover with lid, slightly ajar and simmer, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by ¼-cupfuls, to thin.
  12. Cook pasta, al dente.
  13. Drain, reserving ½ cup of the pasta liquid.
  14. Transfer the ragu to a large skillet over medium-high heat.
  15. Add pasta and toss.
  16. Stir in reserved cooking liquid by tablespoonfuls, if sauce seems dry.
  17. Serve with Parmesan cheese.
  18. Enjoy!
 

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