Pappardelle Bolognese
Pappardelle Bolognese combines a rich and hearty beef ragu with al dente pasta for the ultimate comfort food that's impossible to resist.
Servings: 6
Ingredients
- 1 pound (454g) pappardelle or tagliatelle
- 1/3 pound (150g) pancetta
- 1 1/2 pounds (680g) ground chuck
- salt and pepper to taste
- 2 ribs celery finely diced
- 1 large carrot finely diced
- 1 medium onion finely diced
- 3 anchovy fillets optional
- 1 cup (240ml) dry white wine
- 1 1/2 cups (360ml) low-sodium beef stock
- 1 28-ounce can plum tomatoes hand crushed or blender pulsed
- 1 parmesan rind
- 2 large bay leaves
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) heavy cream
- 1 pinch nutmeg
- 1 cup (240ml) reserved pasta water will most likely not need it all
Instructions
- Preheat the oven to 300°F.
- Heat a large Dutch oven or heavy pot to medium heat with the pancetta. Cook the pancetta until most of the fat has rendered (about 7-10 minutes). Add in ground beef and saute until brown (about 7-10 minutes) while breaking it up with a wooden spoon or meat masher. Season the beef with a bit of salt and pepper.
- Remove the meat with a slotted spoon to a plate and set aside. Add the vegetables and anchovies to the pot along with a pinch of salt and saute until very soft (about 12-15 minutes). Add a splash of water and/or turn down the heat if the vegetables start to burn.
- Add the meat back to the pot along with the wine and turn the heat to high. Scrape the bottom of the pot with a wooden spoon to dislodge any brown bits. Once the wine evaporates add the beef stock, half the milk, crushed tomatoes, parmesan rind, and bay leaves and bring to a boil.
- Once boiling turn off the heat and cover with a tight fitting lid. Place the pot into the oven and cook for 2 1/2 hours, stirring at the halfway point and adding a touch more stock if the pot is too dry. After 2 1/2 hours, remove the lid and return to the oven for another 30 minutes. Note: you can cook the bolognese on the stovetop with very low heat just make to check every so often for burning.
- After 3 hours the fat from the meat and the pancetta will float to the top and the ragu will have thickened somewhat. Add the remaining milk and optional cream and stir to combine. Cook on the stovetop at a simmer for 15-30 minutes more. Make sure to taste test and season with more salt and pepper if required.
- Bring a large pot of salted water to boil and cook the pappardelle until 1-2 minutes less than al dente. Reserve 1 cup of pasta water.
- To sauce the pasta add 3 cups of the bolognese ragu and a 1/2 cup of pasta water to a pan over medium-low heat, then add in the 'less than al dente' pasta and cook until al dente while tossing or moving with tongs so that the pasta can absorb the sauce. Add extra sauce as required. Add a pinch of nutmeg and serve with grated Parmigiano Reggiano cheese. The leftover ragu can be served at the table or saved for another use. Enjoy!
Notes
- Serving. Makes 4 large portions or 6 smaller sized ones.
- Milk/Cream. When using fresh pasta only milk is needed. For dry use the extra 1/4 cup of cream.
- Sauce. Saucing the pasta in the pan is optional, but preferred, as the sauce tends to slide off otherwise.
- Overnight Tip. Cooking the sauce the day before adds a tremendous amount of flavor upon reheating the next day.
- Pasta shape. Flat wide noodles such as pappardelle, fettuccine and tagliatelle work best with the heavy ragu.
- Leftovers. Pappardelle Bolognese can be saved for up to 3 days in the fridge and can be frozen for up to 6 months.
Nutrition
Calories: 875kcal | Carbohydrates: 80g | Protein: 48.3g | Fat: 36.4g | Saturated Fat: 12.6g | Cholesterol: 191mg | Sodium: 1050mg | Potassium: 1241mg | Fiber: 3.1g | Sugar: 11.6g | Calcium: 112mg | Iron: 7mg
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