Petitchef

Pappardelle bolognese

Main Dish
8 servings
20 min
2 hours
Difficult
Fresh rolled pappardelle pasta accompanied by a luscious, tasty homemade bolognese sauce with veal, pork & pancetta, my favorite!

Ingredients

Number of serving: 8

For Basic Pasta Dough:

3.5-4 cups AP Flour

1/2 tsp kosher salt

1/8 tsp ground allspice


1 Tbsp olive oil


For Bolognese:

1/4 cup extra virgin olive oil

1 medium onion, finely chopped

2 carrots, peeled and small diced

3 celery stalks, small diced

6 garlic cloves, minced

1 lb ground veal

1 lb ground pork

1/4 lb pancetta or bacon, ground or minced

6 oz can tomato paste

1 cup milk (I used lactaid – worked perfectly)

1 cup dry white wine

1 tsp fresh thyme leaves

Kosher salt

black pepper

pamargiano-reggiano & chopped parsley, for serving

1 recipe basic pasta dough

Preparation

  • To Make the Pasta Dough: Add dry ingredients to food processor and process to combine, or in stand mixer and beat on low until just combined. Add eggs & olive oil and process until dough forms, or in stand mixer beat until dough begins to form, remove from bowl (or processor) and knead on a floured surface until you have a cohesive mass.

    Continue kneading for about 6 more minutes. The dough should be elastic & a little sticky. Wrap the dough in plastic and allow to rest at room temperature for 30 minutes.
  • In a heavy bottomed 6-8oz saucepan, heat the olive oil over medium heat & add the onions, celery, & carrots & season with salt. Let them sweat until vegetables are translucent but not brown, about 5 minutes. Add the garlic and allow to cook for another 30 sec-1 min. Add the veal, pork & pancetta & stir into the vegetables. Turn the heat to high & brown the meat, stirring to keep from sticking.
  • Add the tomato paste, milk, wine & thyme leaves, stirring the whole time. Bring to a boil, then turn heat to medium-low to simmer for 1.5 – 2 hours, season with salt & pepper.
  • Roll the pasta dough to the 7th setting on the pasta machine. Cut the pasta sheets crosswise into 1 – 1.5″ wide strips. Set aside on a baking tray, layers of pasta separated by parchment paper.
  • Bring a large pot of salted water to a boil, about 2 Tbsp salt. Place about 2 cups of pasta in a large bowl. Cook the pappardelle until tender, about 1 – 2 minutes. Drain the pasta & add it to the bowl with the ragu & toss until it is coated & the sauce is dispersed.
  • Divide evenly among 6 – 8 bowls, top with a little extra sauce if desired, chopped parsley & freshly grated parmigiano-reggiano. Serve immediately.

Photos

Pappardelle Bolognese, photo 1Pappardelle Bolognese, photo 2Pappardelle Bolognese, photo 3




Rate this recipe:

Related recipes

Recipe Spaghetti with mushroom bolognese
Spaghetti with mushroom bolognese
4 servings
50 min
Very Easy
3.7 / 5
Recipe Beef bourguignon - video recipe !
Beef bourguignon - video recipe !
4 servings
3h20m
Easy
Recipe Bolognese sauce, the real recipe !
Bolognese sauce, the real recipe !
4 servings
2h30m
Very Easy
Recipe French mussels
French mussels
2 servings
40 min
Very Easy

Recipes

Daily Menu