Sunnys Quick Bolognese With Pappardelle Recipes

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BOLOGNESE WITH PAPPARDELLE



Bolognese With Pappardelle image

Make and share this Bolognese With Pappardelle recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 22

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
salt
pepper
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

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.

Nutrition Facts : Calories 837.2, Fat 34.7, SaturatedFat 13.1, Cholesterol 117.3, Sodium 898, Carbohydrate 67.5, Fiber 4, Sugar 7.6, Protein 46.7

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