You never know what might happen when I have the day off! This time we feasted on freshly made pappardelle pasta, topped with a traditional Bolognese Sauce simmered all day on the stove. Yes it’s time consuming, you will invest an entire afternoon but what a meal! Special enough for guests or a romantic dinner at home. Here are the step by step, easy to follow instructions. Take your time and don’t rush the process.
Yes, you can make this!
For the Sauce:
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1/2 onion minced, about 1 cup
- 1 carrot minced, 1/2 cup
- 2 celery stalks minced, 1/2 cup
- 2 large garlic cloves minced, 2 tbsp.
- 2 oz. pancetta, minced
- salt and pepper
- 1/2 lb. ground veal
- 1/2 lb. ground beef (90% lean)
- 2 tbsp. tomato paste
- 1/2 cup red wine
- 1 cup 1% milk
- 14 oz. whole tomatoes in juices, broken up with an immersion blender
- 1/2 cup chicken broth
For the Pappardelle:
- 140 g. whole wheat pastry flour
- 70 g. semolina flour
- 70 g. Italian “00″ flour
- 1/8 tsp. salt
- 1 egg
- 6-7 tbsp. cold water
Use an electric chopper to mince the carrots, celery, onion and garlic. Chop the pancetta into fine dice or pulse a few times in the processor. Heat a heavy sauce pan or Dutch oven on medium low heat. Add the oil and butter and saute the vegetables for 5 minutes. Season generously with salt and pepper. Add the pancetta and continue to cook slowly for 10 minutes more.
Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking up with a spatula. Allow some of the liquid to evaporate between each addition so that the meat browns. Season with salt and pepper.
After about 20 minutes you will see that the meat is caramelizing on the bottom of the pan.
Clear a spot in the middle of the pan and add the tomato paste. Cook for 2 minutes.
Stir the tomato paste into the meat and add the red wine. Use a spatula to loosen up the browned bits on the bottom of the pan and stir them into the sauce. Simmer 3 minutes.
Now add the milk, tomatoes and chicken stock.
Remember this gadget that I showed you a few weeks ago? This is a heat diffuser, perfect for maintaining a long slow simmer without burning.
Cover the pot but leave the lid slightly ajar so that the sauce thickens as it cooks. Keep it on a low simmer for 4 hours, stirring occasionally.
While the sauce cooks, make the pasta. Combine the dough ingredients in the bowl of a stand mixer with the paddle attachment. Weigh the flour, accuracy is important. I like to use a blend of 3 types of flour in my pasta dough, and up to 50% from whole grains. You can use any flour combination, even all white flour if you prefer as long as the total weight is 280 g. Use just enough water to form a dry shaggy dough.
Press the dough into a ball.
Divide the dough into 4 pieces.
Take one section at a time and press into a disc. Use a rolling pin or a pasta roller to roll each disc into a long thin sheet. If using a pasta roller, roll out to thickness #5. Lay the sheets on lightly floured wax paper.
Use a knife to cut the sheets into 3/4″ pappardelle noodles. I love to make pappardelle, and I have a special rolling pin that creates perfect even strips. How cool is that?
Hang the pappardelle noodles to dry for 30 minutes. For food safety, refrigerate within one hour until ready to cook. If you time things right they can go right into the pot.
I’m getting hungry! Heat a large pot of water, salt generously and bring to a rolling boil. Add the pappardelle, stir and cover so that the water returns quickly to a full boil. Cook for 3-4 minutes total. Fresh pasta cooks quickly, don’t overcook!
Look at this dark, rich sauce! The smell is amazing!
Use a spider to gently remove and drain the pappardelle and arrange on a serving platter.
Top with the Bolognese sauce, and serve with more sauce on the side. Garnish with freshly grated Parmigiano Reggiano and chopped Italian parsley.
Oh my, this was an incredible meal!
I was so proud of this meal, everyone loved it and I hope to make it again for company very soon. Do try it at home! You can make a double batch of sauce and freeze half for another meal. Your family will love you ♥
The Extruded Noodle ©
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