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Pappardelle Bolognese Recipe

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★★★★★

5 from 99 reviews

A classic Italian Pappardelle Bolognese recipe featuring a rich and hearty meat sauce made with ground chuck, pancetta, vegetables, and a touch of milk and cream, simmered slowly to develop deep flavors and served over wide pappardelle pasta for a perfect comforting meal.

Ingredients

Scale

Pasta

  • 1 pound (454g) pappardelle or tagliatelle

Bolognese Sauce

  • 1/3 pound (150g) pancetta, finely diced
  • 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

  1. Prepare the vegetables: Finely dice the celery, carrot, and onion. This mirepoix will form the flavor base of the Bolognese sauce.
  2. Cook the pancetta: In a large heavy-bottomed pan or Dutch oven, cook the pancetta over medium heat until it renders its fat and becomes crisp, about 5-7 minutes.
  3. Sauté the vegetables and anchovies: Add the diced celery, carrot, and onion to the rendered pancetta fat and sweat gently until softened but not browned, around 5-8 minutes. Add anchovy fillets if using and gently mash them into the vegetable mixture to dissolve and add umami flavor.
  4. Add the ground chuck: Increase the heat to medium-high and add the ground chuck. Season generously with salt and pepper. Cook until browned and broken up into small pieces, about 8-10 minutes. This step creates a savory base for your sauce.
  5. Deglaze with wine: Pour in the dry white wine and stir to scrape up any browned bits from the pan. Allow the wine to reduce by half, which will concentrate its flavor and cook off the alcohol, about 5 minutes.
  6. Add liquids and aromatics: Stir in the low-sodium beef stock, hand-crushed plum tomatoes, parmesan rind, and bay leaves. Bring the sauce to a simmer.
  7. Simmer the sauce: Reduce heat to low and let the sauce simmer gently, uncovered or partially covered, for at least 1.5 to 2 hours, stirring occasionally to prevent sticking. This slow cooking melts flavors and tenderizes the meat.
  8. Add milk, cream, and nutmeg: During the last 15-20 minutes of cooking, stir in the milk, heavy cream, and a pinch of nutmeg. This enriches the sauce and rounds out the flavors.
  9. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pappardelle or tagliatelle and cook until al dente, following package instructions (typically 7-10 minutes). Reserve 1 cup of pasta water before draining.
  10. Toss pasta with sauce: Add the drained pasta to the sauce and toss over low heat, adding reserved pasta water a little at a time if the sauce seems too thick. This helps the sauce cling to the noodles perfectly.
  11. Serve: Remove bay leaves and parmesan rind from the sauce. Plate the pasta and garnish with freshly grated Parmesan if desired. Serve immediately while hot.

Notes

  • Using ground chuck provides a perfect balance of lean meat and fat for a tender, flavorful Bolognese.
  • Anchovy fillets are optional but add wonderful depth of umami flavor that melts into the sauce.
  • Simmering the sauce slowly develops richer flavor and tenderizes the meat.
  • Reserving pasta water allows you to adjust the sauce consistency for the perfect coating.
  • The parmesan rind imparts a subtle cheesy depth without overpowering the sauce.
  • You can substitute tagliatelle if pappardelle is unavailable.

Keywords: Pappardelle Bolognese, classic Italian meat sauce, pappardelle pasta, hearty pasta sauce, slow simmered Bolognese

Find it online: https://busyrecipe.com/pappardelle-bolognese-recipe/