Bolognese With Pappardelle Recipes

BOLOGNESE WITH PAPPARDELLE

Steps:

• In a large pot, heat EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until browned and the fat is rendered, 4-5 minutes
• Remove from pan and reserve
• Add the sirloin and pork to the pot the pancetta was cooked in and brown well, about 10 minutes
• Add the onion, carrots, celery, garlic and cook, stirring, until soft, 4-5 minutes
• Add salt, pepper, allspice, bay leaves and thyme, and cook, stirring, for 30 seconds
• Add the reserved pancetta back into the pan and stir in the tomato paste
• Cook 3-4 minutes to caramelize
• Add in the wine and scrape up all the tasty nibbles that have stuck to the bottom of the pan
• Cook until half of the liquid is evaporated, about 2 minutes
• Add the beef stock and bring to a boil
• Reduce the heat to medium-low and simmer until the sauce is thickened and flavorful, about 1 1/2-2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan
• While the sauce is simmering away, bring a large pot of seasoned water up to a boil
• Drop the pappardelle pasta into the boiling water and cook to al dente, according to package instructions
• Stir occasionally to prevent the pasta from sticking together
• Add the cream to the sauce and simmer for 2 minutes
• Discard the bay leaves and adjust the seasoning, to taste
• Remove from the heat and cover to keep warm until ready to serve
• 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 some of the reserved water, a cup of cheese and a handful or so of the parsley
• Add the pasta sauce, reserving enough to top, and toss well to coat
• Serve the pasta in shallow bowls, topped with additional sauce and some additional parsley for garnish
• Pass the remaining cheese at the table

PAPPARDELLE BOLOGNESE {PAPPARDELLE ALLA BOLOGNESE}

Steps:

• In large skillet pan ad a drizzle of extra virgin olive oil, finely chopped onion, carrot and celery stick.
• Let cook on medium heat for a few minutes without letting the vegetables brown.
• Add both meats, stir breaking meat with a wooden spoon.
• Add wine and let the alcohol evaporate.
• Finally add salt, pepper and tomato sauce. Mix well. Add some water if the sauce feels too dry.
• Cover ragu with a lid and let simmer on low heat for 30-40 minutes.
• Check on the sauce occasionally, adding more water if needed.
• Once the sauce is ready, add milk or alternatively a tablespoon of butter. Simmer for another 5 minutes.
• In the meantime cook pappardelle in salty boiling water. Cook until 'al dente' according to the directions on the package.
• Mix pappardelle with ragu alla bolognese.
• Serve hot with freshly grated Parmesan cheese.

PAPPARDELLE WITH BOLOGNESE SAUCE

Steps:

• Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
• Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
• Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
• Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
• While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
• Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
• Bring a large pot of generously salted water to a rapid boil.
• When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
• Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
• Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

SUNNY'S QUICK BOLOGNESE WITH PAPPARDELLE

Steps:

• Bring a large pot of salted water to a boil.
• Using your hands or a knife, break or cut the beef patties into pea-size pieces.
• In a large straight-sided skillet, combine the pizza sauce, chicken stock, heavy cream, nutmeg and beef over medium-high heat. Season with just a bit of salt and a few grinds of black pepper. Bring to a simmer and cook until heated through, 2 to 3 minutes.
• Meanwhile, cook the pasta in the boiling water according to the package directions. Drain, add to the sauce and grate some Parmesan over the top. Stir together until the cheese melts, then serve.

HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE

Steps:

• Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.
• Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.
• Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
• Transfer pasta to large shallow bowl. Serve, passing additional cheese.
• What to drink:
• Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy).

GRANDMA'S BOLOGNESE

Steps:

• Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
• Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

BOLOGNESE WITH PAPPARDELLE

Steps:

• 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.

PAPPARDELLE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.