beef · Italian · pasta · pork

Pappardelle alla Bolognese

Pappardelle is a long, broad, flat, hearty noodle that makes it perfect for a bold ragù alla Bolognese.  This ragù originates from Bologna, Italy, and is typically served with tagliatelle, but any wide noodle works nicely with it.  It is also used for traditional lasagna alla Bolognese.

This sauce is satisfying and delicious.  It is easy to make and freezes well too.

Ingredients for the ragù:
1 – lb. ground pork
1 – lb. ground beef
1 – medium onion
2 – carrots
2 – stalks of celery
2 – cloves garlic
1 – cup red wine (can also mix ½ red and ½ white)
1 – 28 oz. can of whole peeled tomatoes
1 – tsp. salt
1/2 – tsp. fresh ground black pepper
1/2 – cup whole milk

Other Ingredients:
1 – lb. pappardelle pasta
1/2 – cup pecorino romano cheese (plus more for serving)

Directions for the ragù:
Peel the carrots, garlic and onion and cut off the tops of the celery stalks and rinse in cold water.

Now make the soffritto.  Cut the vegetables in quarters and add them to a food processor to finely chop them (you can finely dice everything by hand if you do not have a food processor). Heat 2 tablespoons of olive oil in a large heavy pot on medium heat, add the soffritto. Cook on a medium flame for about 7 minutes until tender, stirring often to avoid it sticking to bottom of the pan.

Push the soffritto to one side of the pot and add the ground meat. Break it up with a wooden spoon and cook it on medium heat until lightly browned, stirring often.

Once the meat is brown, combine the meat with the soffritto and add the wine. Cook for 2-3 minutes until the alcohol has cooked off and the liquid has reduced by about half.

Add the whole peeled tomatoes to a blender and blend until smooth. Then add it to the meat mixture and stir. Add salt and black pepper.

Heat to a boil, then reduce heat to a simmer and cook covered approximately 1 hr. 30 minutes. Stir occasionally to make sure the sauce does not burn or stick to the pot.

Now add the milk and stir to incorporate it thoroughly, and cook another 10 minutes.

Prepare the Pasta:

About 20 minutes before the ragù is finished, put on a large pot of water to boil.  When the water is boiling add 1 teaspoon of salt and add the pasta.  Stir to separate the pasta so it does not stick together.  Cook until al dente (a little bite) or according to the package directions.  Drain the pasta thoroughly.  In a large bowl add about half of the ragù, add the pasta and mix through.  Add more sauce if you want and about 1/2 cup of pecorino romano cheese.  Mix thoroughly.  Serve immediately.

Buon appetito!

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