Bolognese With Pappardelle
- Ready In:
- 1hr 5mins
- 2 tablespoons extra-virgin olive oil
- 1⁄4 lb pancetta, cut into small dice (or ground)
- 1 lb ground sirloin
- 1 lb ground pork
- 1 onion, cut into small dice
- 3 -4 garlic cloves, minced
- 1 carrot, cut into small dice
- 2 celery ribs, cut into small dice
- 1⁄4 teaspoon freshly grated nutmeg
- 2 bay leaves
- 1 tablespoon fresh thyme leave, chopped
- 1 teaspoon dried marjoram or 1 teaspoon dried oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup tomato paste
- 2 cups red wine
- 3 cups beef stock
- 1 lb pappardelle pasta or 1 lb fettuccine pasta
- 1 cup whole milk or 1 cup half-and-half
- 1 cup grated parmigiano-reggiano cheese, plus more to pass at the table
- 1⁄2 cup chopped fresh flat-leaf parsley
- In a big pot, heat the oil over med-high heat; then add in the pancetta; cook, stirring occasionally, until it is browned and the fat is rendered, 3-4 minutes.
- Add in the sirloin and pork to the pot and brown for 8-10 minutes, stirring occasionally to break up the lumps.
- Add in the onions, garlic, carrot, and celery; cook, stirring until the vegetables are softened, 6-7 minutes.
- Add salt and pepper and the nutmeg, bay leaves, thyme, marjoram, and red pepper flakes.
- Add in the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings.
- Reduce the wine by half for 2-3 minutes, then stir in the stock and bring to a boil.
- Decrease heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.
- When you are ready to serve, bring a large pot of water to a boil; salt the water, and cook the pasta to al dente.
- Add the milk to the sauce and simmer for a couple of minutes to heat through.
- Discard the bay leaves and adjust the seasonings to taste.
- Turn off the heat.
- Once the pasta is done, reserve about a cup of pasta water before draining.
- Drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese, and chopped parsley.
- Add half the pasta sauce and toss well to coat.
- Serve the pasta in shallow bowls, topped with additional sauce.
- Pass the remaining cheese at the table.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!