PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 21
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.
HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)
Steps:
- Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
- Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
- Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
- Toss pasta with sauce adding pasta water to thin out if needed.
- Serve hot with parmesan cheese.
Nutrition Facts : Calories 359 kcal, Carbohydrate 14 g, Protein 26 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 571 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
HOMEMADE PAPPARDELLE PASTA WITH MEAT RAGU
This homemade pappardelle pasta with meat ragu is an excellent Sunday supper project!
Provided by Kylie Perrotti
Categories Dinner
Time 4h
Number Of Ingredients 18
Steps:
- Pat all the meat dry and season liberally with salt and pepper. Heat a slick of oil in a wide pot over medium-high heat. Add the meat, in batches and without crowding the pan, and cook for 5-7 minutes per side until well-browned all over. Transfer to a plate and continue browning the rest of the meat.
- In a food processor, combine the mushrooms with the garlic confit and blend until finely chopped.
- Drain off all but 1 tablespoon fat in the pot, reserving fond and return the heat to medium on the pot. Add the diced onion, carrots, and celery and cook for 6-7 minutes until beginning to soften.
- Add the puréed mushroom mixture and turn the heat to medium-high. Cook, stirring often, for an additional 8-10 minutes until all the aromatics are well-browned and beginning to soften.
- Pour in the red wine and scrape up the browned bits stuck to the bottom. Bring to a boil and add the beef stock and crushed tomatoes. Taste and season with salt, pepper, thyme, and crushed red pepper. Bring to a boil and then add the meat and any juices from the bowl to the pot.
- Reduce heat, cover, and simmer for 3-4 hours, stirring occasionally and adding more stock as necessary if the ragu reduces too much.
- Remove the meat from the sauce and shred, discarding any large pieces of fat. Return the shredded meat to the pot and simmer, uncovered, for another 30 minutes. Taste and season to your preferences.
- While the ragu is simmering, prepare the pappardelle pasta.
- In a food processor, combine the flour and salt and pulse until blended.
- In a separate bowl, combine the eggs, egg yolks, and water and whisk with a fork until fully combined.
- As the food processor is running, pour the eggs into the flour and pulse until a sticky dough is formed. You may need to add more water, a splash at a time, if the dough is too dry and crumbly.
- Pour the dough onto a clean, floured surface and knead, adding more flour as necessary, for 8-10 minutes until the dough is no longer sticky.
- Roll the dough into a ball and wrap with plastic wrap. Transfer to the refrigerator for 45 minutes to rest.
- Set up the manual pasta machine at the widest setting. Turn the dough onto a floured surface and cut it into 4 equal pieces. Using your hands or a rolling pin, shape a piece of the dough into a rectangle and flatten it a bit.
- Run the dough through the machine set to '0'. Flour the dough liberally on both sides and fold in half and run it through '0' again. Unfold the dough and flour again, if it feels sticky. Turn the machine to '1' or '2' and run the dough through again.
- Continue on, increasing the tightness of the roller, until you reach '6' on the machine and the dough is about 26-30'' long and you can see your fingers through it. You will make about 5-6 passes through the machine and you should flour the dough regularly to ensure that it doesn't become sticky.
- After the dough has been run through at '6', lay it flat and cut into 1" wide ribbons. You may wish to cut the ribbons in half if you'd like your pappardelle to be shorter.
- Transfer the ribbons to a sheet pan to dry, flouring them as necessary to prevent them from sticking.
- Continue on with the remaining 3 pieces of dough and allow all the dough to rest for 10-15 minutes on the sheet pan.
- When you are ready to serve dinner, bring a large pot of salted water to a boil. Cook the pappardelle pasta until al dente, about 1-3 minutes. Reserve 1/3 cup of the pasta cooking water before you drain the pasta.
- Add the reserved pasta cooking water to the simmering ragu and toss the cooked pappardelle with the sauce. Turn off the heat.
- Divide the pasta and ragu between bowls and garnish with parmesan cheese, if desired. Enjoy!
Nutrition Facts : Calories 924 kcal, Carbohydrate 72 g, Protein 76 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 405 mg, Sodium 1259 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
HANDMADE PAPPARDELLE WITH MEAT SAUCE
Fresh handmade pasta takes a little time (maybe less than you'd think), but it's worth it. This pappardelle, rolled thin, is delicate and tastes amazing with this deep and robust meat sauce.
Number Of Ingredients 19
Steps:
- The meat sauce is essentially a simple dish to prepare, but the flavor develops by cooking it slowly for several hours (4-6 hours if you have the time). Meat sauces like this are also better the next day, so you can definitely make it a day or two ahead without a problem.
- When you are ready to cook your pasta, boil it in salted water until fully cooked, but al dente. This will only take a few minutes since it's fresh pasta.
HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by Kate Ewald
Categories Milk/Cream Wine Father's Day Dinner Meat Ground Beef Venison Sausage Family Reunion Party Potluck Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
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).
More about "handmade pappardelle with meat sauce recipes"
PAPPARDELLE & TOMATO SAUCE | PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
PAPPARDELLE WITH A CREAMY MUSHROOM SAUCE | ITALY …
From italymagazine.com
PAPPARDELLE ROSES STUFFED WITH MEAT SAUCE - RACHAEL RAY …
From rachaelrayshow.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 28, 2022Category Dinner, Recipe Roundup
- Pappardelle Pasta with Portobello Mushroom Ragu. Ragu typically has a meat-based sauce, but this one is entirely vegetarian. That said, you won’t believe how spot-on its meaty flavors are!
- Pappardelle Pasta with Arrabbiata Sauce. Arrabbiata sauce is a must-try if you like pappardelle with a little (or a lot) of heat. Please don’t feel intimidated by its fancy-sounding name.
- Homemade Bolognese Sauce (Pappardelle) No list of pasta recipes would be complete without classic bolognese! This tomato and meat sauce is excellent in any kind of pasta, pappardelle included.
- Pappardelle with Italian Sausage. Thick, al dente pappardelle noodles tossed in a bright tomato sauce filled with smoky Italian sausage is a dish your family will beg you for.
- Beef Noodle Soup. Let’s take a quick break from pasta dishes with thick sauces and put the spotlight on this sensational beef noodle soup. This bowl of braised beef, veggies, and pappardelle pasta is a fantastic way to warm your body on a cold day.
- Pesto Pappardelle (Pasta with Pesto and Tomatoes) I can’t put my finger on it, but there’s something so mouthwatering about pesto. Perhaps it’s the rich and creamy combination of blended basil leaves, olive oil, and pine nuts.
- Mushroom Spinach Pasta with Shallots. Firm and chewy pappardelle noodles are coated in a thick sauce of olive oil, garlic, and white wine. To that, you’ll include fresh spinach, meaty mushrooms, and shallots to add color and flavor.
- Venetian Duck Ragu with Pappardelle Pasta. If you’re interested in something different yet absolutely delish, this recipe perfectly fits the bill. This pappardelle recipe has a ragu sauce that’s flavored with white wine, orange, and cinnamon.
- Pappardelle with Shrimp, Garlic, and Olive Oil. Love seafood? This shrimp and garlic pappardelle is for you. This recipe requires only nine ingredients, resulting in such a ridiculously delectable pasta dish.
- Pappardelle with Brown Butter Sage Sauce. This 4-ingredient pasta is, hands down, the easiest dish to make on this list. It also happens to be one of the tastiest!
EASY SPAGHETTI WITH MEAT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
PAPPARDELLE WITH ITALIAN SAUSAGE - SPEND WITH PENNIES
From spendwithpennies.com
PAPPARDELLE BOLOGNESE • KROLL'S KORNER
From krollskorner.com
HOMEMADE ITALIAN PAPPARDELLE (FRESH PASTA RECIPE)
From foodworthfeed.com
THIS IS ONE OF THE BEST GORDON RAMSAY PASTA DISHES TO MAKE AT
From insider.com
HOMEMADE PAPPARDELLE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PAPPARDELLE ROSES STUFFED WITH MEAT SAUCE | RACHAEL RAY RECIPE ...
From rachaelray.com
BEST PAPPARDELLE BOLOGNESE RECIPE - HOW TO MAKE …
From delish.com
PAPPARDELLE WITH RICH MEAT SAUCE (PASTA ALLA BOLOGNESE)
From williams-sonoma.com
PAPPARDELLE WITH MEAT SAUCE RECIPE - YOUTUBE
From youtube.com
PAPPARDELLE PASTA WITH SEAFOOD SAUCE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
JAMIE OLIVER'S SAUSAGE PAPPARDELLE | LEITE'S CULINARIA
From leitesculinaria.com
HOMEMADE SPAGHETTI SAUCE WITH GROUND BEEF | GET ON MY PLATE
From getonmyplate.com
5 INGREDIENT PAPPARDELLE WITH SPICY ARRABBIATA MEAT SAUCE
From primalkitchen.com
GUY FIERI'S TRASH CAN NACHOS RECIPE (WITH VIDEO) - PARADE ...
From parade.com
PAPPARDELLE WITH MEAT SAUCE - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love