Parpadelle Bolognese recipe

Here’s a detailed recipe for Pappardelle Bolognese, a rich and hearty Italian dish perfect for a comforting meal.

Ingredients

For the Bolognese Sauce:

• 1/4 cup olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup pancetta, finely chopped
• 1 cup whole milk
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 teaspoon nutmeg, freshly grated
• 1 cup beef broth, as needed

For the Pappardelle:

• 1 pound pappardelle pasta
• Salt, for boiling water

To Serve:

• Freshly grated Parmesan cheese
• Chopped fresh parsley (optional)

Instructions

Making the Bolognese Sauce:

1. Prepare the Vegetables:
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
   • Add the finely chopped onion, carrot, and celery. Sauté until the vegetables are soft and golden, about 10 minutes.
   • Add the minced garlic and sauté for another 1-2 minutes.
2. Cook the Meat:
   • Increase the heat to medium-high and add the ground beef, ground pork, and pancetta.
   • Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 10 minutes.
3. Incorporate the Dairy and Wine:
   • Reduce the heat to medium and pour in the whole milk. Let it simmer, stirring occasionally, until the milk has evaporated, about 10-15 minutes.
   • Add the dry white wine and let it simmer until reduced by half, about 10 minutes.
4. Add Tomatoes and Spices:
   • Stir in the crushed tomatoes, tomato paste, oregano, basil, bay leaf, salt, pepper, and freshly grated nutmeg.
   • Reduce the heat to low and let the sauce simmer gently, uncovered, for at least 2 hours (up to 4 hours is ideal). Stir occasionally and add beef broth as needed to keep the sauce moist.

Cooking the Pappardelle:

1. Boil the Pasta:
   • Bring a large pot of salted water to a boil.
   • Add the pappardelle pasta and cook according to the package instructions until al dente.
   • Reserve 1 cup of pasta water and then drain the pasta.

Combining and Serving:

1. Combine Pasta and Sauce:
   • Add the cooked pappardelle to the Bolognese sauce, tossing gently to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
2. Serve:
   • Serve immediately, topped with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley if desired.

Enjoy your homemade Pappardelle Bolognese with a side of crusty bread and a glass of your favorite Italian red wine!