Pappardelle Bolognese Recipes

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.

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).

PAPPARDELLE BOLOGNESE

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add bacon; saute until beginning to brown, about 6 minutes.
• Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
• Add veal and pork; saute 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.

PAPPARDELLE BOLOGNESE RECIPE

Steps:

• Begin by pouring a couple tablespoons of olive oil into a dutch oven. Add the meat and cook until all of the water is removed and the meat has browned. Make sure to continuously stir, using a wooden spoon, to cook evenly. You know it is ready when you only see oil left in the pan.Next, mix in the tomato paste and then add in the garlic and onion. Mix continuously for about two minutes.
• Pour in the wine. I like to use pinot grigio. Let simmer for about 4 minutes until the alcohol is evaporated.Pour in the tomato sauce. Add a pinch of sea salt and black pepper. Break apart the basil leaves using your fingers to your desired size and add into the sauce. Mix all together and simmer over a very low flame for at least an hour. The longer it cooks, the more flavorful.
• Bring a large pot of water to a boil. Add in some sea salt and cook your pappardelle as per the package instructions. Strain the pasta and then add into the sauce dutch oven.
• Mix the pappardelle bolognese all together. Serve in a dish, sprinkle some parsley on top and some freshly grated pecorino cheese and enjoy. Salute! Cin cin!

PORK BOLOGNESE PAPPARDELLE

Steps:

• In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet.
• In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)

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.