Authentic Bolognese With Pappardelle
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4
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Calories
875 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Bolognese With Pappardelle
Description
This recipe for Authentic Bolognese With Pappardelle starts by rendering pancetta and softening diced celery, carrots, and onion to create a flavorful base. Ground chuck is browned into small pieces before adding white wine to deglaze the pan and intensify the flavor. Plum tomatoes, beef stock, milk, and cream are stirred in, then the sauce is covered and simmered gently for at least two hours. During cooking, occasional stirring and adding water as needed prevents drying. The sauce yields a thick, rich ragu that pairs best with flat, wide noodles like pappardelle or tagliatelle, which hold the hearty sauce well.
The combination of ingredients brings balanced savory, sweet, and creamy notes typical of an Italian ragù. The long slow cook melds flavors while breaking down the beef for tenderness. Serving suggestions include tossing the pasta with the sauce directly to ensure it clings properly, enhancing the texture and experience.
To heighten flavor, the sauce benefits from resting overnight and reheating before serving. Adjust salt cautiously due to salty components in pancetta and stock. The recipe also includes options for fresh versus dry pasta affecting the inclusion of cream. The sauce freezes well for up to six months, maintaining its character when thawed and reheated.
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 chuck 80/20
- 1 ounce can plum tomatoes
- 3/4 cup white wine dry
- 1 cup beef stock low sodium
- 1/2 cup milk
- 1/4 cup heavy cream
Instructions
- 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 '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!
Notes
- This recipe yields 4 large servings or 6 smaller portions suitable for family meals or gatherings.
- For best results, toss the pasta with the sauce in the pan to help it adhere properly.
- Add salt at the end of cooking, as pancetta and beef stock contribute considerable saltiness.
- Allowing the sauce to sit overnight and reheating it the next day enhances the flavor depth.
- Flat, wide noodles like pappardelle or tagliatelle pair best with this heavy meat sauce.
- Use only milk with fresh pasta; add cream as well when cooking with dried pasta to adjust sauce richness.
- The sauce can be frozen in an airtight container for up to six months and reheated gently on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 875 kcal
% Daily Value*
| Calories | 875kcal | 44% |
| Carbohydrates | 80g | 27% |
| Protein | 48.3g | 97% |
| Fat | 36.4g | 56% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 191mg | 64% |
| Sodium | 1050mg | 44% |
| Potassium | 1241mg | 26% |
| Fiber | 3.1g | 12% |
| Sugar | 11.6g | 23% |
| Calcium | 112mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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