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Pappardelle Bolognese

Pappardelle Bolognese

Pappardelle Bolognese combines pappardelle pasta (a wide, flat egg noodle made from flour and eggs) with a rich Italian style meat sauce. 

Cuisine Italian
Keyword Italian, Pasta
Prep Time 1 day 30 minutes
Cook Time 2 hours 30 minutes
Servings 8

Ingredients

  • 4 Tablespoons Butter
  • 2 Tablespoons Extra Virgin or Light Olive Oil
  • 1 Cup (Chopped) Onions
  • 1 Cup (Chopped) Celery
  • 3/4 Cup (Chopped or Shredded) Carrots
  • 1 Teaspoon Minced Garlic
  • 2-1/2 Pounds Ground Beef (15 to 20% fat)
  • 2 Tablespoons Salt (1 tablespoon for the meat sauce + 1 tablespoon for the boiling water)
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Celery Salt
  • 1/4 Teaspoon Garlic Powder
  • 1 Teaspoon Herbs de Provence
  • 1/2 Cup Heavy Cream
  • 1 Cup Red Wine
  • 1 6 Ounce Can Tomato Paste
  • 2 Cups Diced Tomatoes
  • 1-1/2 Cups Pureed Tomatoes
  • 1-1/2 to 2 Cups Chicken Stock
  • 3 8.8 Packages Pappardelle Pasta
  • 1 Cup Grated Parmigiano-Reggiano (Parmesan) Cheese Plus additional for serving

Instructions

  1. In a large Dutch Oven or Deep Skillet, heat four tablespoons of butter and one tablespoon of the oil.  Add the onions, carrot, and celery.

  2. Cook on a low to low-medium heat until the onion, carrot, and celery begins to soften.  The veggies should be tender but not dark.

  3. Stir in the minced garlic and cook for an additional minute.

  4. Raise the heat to medium.  Add the ground beef to the pot. Cook until the beef is no longer pink.

  5. Stir in the cream and cook until the cream mostly evaporates. 

  6. Add the wine and cook until the liquid mostly evaporates. 

  7. Stir in the tomato paste, canned tomatoes, and tomato puree.

  8. Lower the heat and allow the sauce to simmer for about 2 to 2-1/2 hours. 

    The sauce will splatter, so cover the pot very loosely with non-stick foil. Check on the sauce periodically and give it a stir.  If during the cooking process, the sauce gets too thick and starts to stick to the bottom, add a little chicken stock.

  9. After the Meat Sauce is finished cooking, skim the fat off the top.

  10. Add a tablespoon of olive oil and a tablespoon of salt to a pot of boiling water. Add the pasta to the water and boil to the packages direction.

  11. Before you drain the pasta, reserve abut one cup of the super starchy pasta water.  Stir, some (or all) of this into the meat sauce depending on how much you want to thin the sauce out.

  12. Drain the pasta into the colander.

  13. At this point, you can either stir the pasta into the sauce (this is the traditional way), or you can return the pasta back to its pot (so you can plate the pasta with the meat sauce on top).

  14. Stir the Parmigiano-Reggiano (Parmesan) cheese into the pasta.

  15. Serve with more grated (or shaved) Parmigiano-Reggiano (Parmesan) cheese.  Enjoy!