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
- 2 tbsp extra-virgin olive oil
- 3 oz pancetta chopped
- 2 medium yellow onions chopped
- 2 celery stalks chopped
- 2 carrots peeled, chopped (a food processor works well)
- 6 oz ground beef 85% lean is nice
- 6 oz ground pork
- 6 oz ground veal
- 1/2 cup dry red wine
- 3 cups of beef stock divided (2 1/2 cups and then a 1/2 cup)
- 3 tbsp tomato paste
- Kosher salt
- Freshly ground black pepper
- 1 cup whole milk
- 1 lb fresh pappardelle (follow the fresh linguine recipe, but cut into 1/2" strips), or use dried fettuccine
- Finely grated Parmesan cheese for serving
- Heat oil in a large pot (preferably a Dutch oven) over medium-high heat.
- Saute pancetta for 5 minutes.
- Add the onions, celery and carrots. Cook until soft, about another 10 minutes.
- Add beef, pork and veal: saute, breaking it up, until browned, about 15 minutes.
- (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.)
- Add wine; boil for 1 minute, deglazing the pan (scraping the brown bits from bottom of pan).
- Add 2 &1/2 cups of stock and the tomato paste; stir.
- Reduce heat and gently simmer, stirring occasionally, 1 & 1/2 hours.
- Season with salt (about 1 teaspoon) and black pepper (about 1/2 teaspoon). Taste as you add!
- Bring milk to a simmer in a small saucepan and then gradually add to the sauce.
- Cover with lid, slightly ajar and simmer, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls, to thin.
- Cook pasta, al dente.
- Drain, reserving 1/2 cup of the pasta liquid.
- Transfer the ragu to a large skillet over medium-high heat.
- Add pasta and toss.
- Stir in reserved cooking liquid by tablespoonfuls, if sauce seems dry.
- Serve with Parmesan cheese.