Description
Classic Pappardelle Bolognese
Ingredients
12 oz pappardelle pasta
1 lb ground beef or pork (or a mix)
1 small onion, finely chopped
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 cup canned crushed tomatoes
1/2 cup tomato paste
1/2 cup red wine (optional, for flavor)
1/2 cup beef or chicken broth
1/2 tsp dried oregano
1/2 tsp dried basil
2 tbsp olive oil
Salt and pepper to taste
Parmesan cheese, grated (for garnish)
Fresh basil leaves (for garnish)
Directions
Cook the Pasta:
Boil a large pot of salted water and cook pappardelle according to package instructions. Reserve 1 cup of pasta water, drain, and set aside.
Sauté Aromatics:
In a large skillet or saucepan, heat olive oil over medium heat. Add onions, garlic, carrot, and celery. Sauté until softened, about 5 minutes.
Brown the Meat:
Add the ground meat to the skillet. Cook until browned, breaking it apart with a spoon. Season with salt, pepper, oregano, and basil.
Build the Sauce:
Stir in tomato paste and crushed tomatoes. Add red wine (if using) and let it simmer for 2 minutes. Pour in the broth and bring the sauce to a gentle simmer. Let cook for 20-25 minutes, stirring occasionally.
Combine with Pasta:
Toss the cooked pappardelle into the sauce. Use reserved pasta water, a few tablespoons at a time, to achieve your desired sauce consistency.
Serve:
Plate the pasta, garnish with grated Parmesan and fresh basil leaves. Enjoy the hearty flavors!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof Bolognese. First, ensure all vegetables (onion, carrot, celery) are finely diced to create a uniform soffritto base. When browning the meat, use medium-high heat to develop a deep, caramelized fond on the bottom of the pan—this is essential for flavor. After adding the tomato paste, cook it for 1-2 minutes until it darkens slightly, which removes its raw taste. The crucial step is the simmer: once all liquids are added, reduce the heat to low, cover partially, and let it bubble gently for the full 25 minutes. This slow cooking melds the flavors and tenderizes the meat.
Serving Suggestions
Serve this rich pasta in wide, shallow bowls to showcase the broad pappardelle noodles. A generous sprinkle of freshly grated Parmigiano-Reggiano is non-negotiable. For a complete meal, pair with a simple arugula salad dressed with lemon juice and olive oil to cut through the sauce’s richness. A crusty baguette is perfect for mopping up any remaining sauce. For wine pairings, a medium-bodied red like Chianti or Sangiovese complements the dish beautifully.
How-to Summary
To summarize: Cook pasta, reserving water. Sauté onion, garlic, carrot, and celery. Brown seasoned ground meat. Add tomato paste, crushed tomatoes, wine, and broth. Simmer sauce for 20-25 minutes. Toss cooked pasta with sauce, thinning with pasta water as needed. Garnish with Parmesan and basil.
Frequently Asked Questions
Can I make this sauce ahead of time? Yes, Bolognese sauce tastes even better the next day. Cool it completely and store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently before tossing with freshly cooked pasta.
What can I use instead of red wine? You can omit it entirely or substitute with an equal amount of additional broth. For depth, a splash of balsamic vinegar or a tablespoon of Worcestershire sauce can be added.
Is it necessary to use pappardelle? While pappardelle is classic, any broad, sturdy pasta like tagliatelle or fettuccine works well. The wide surface area holds the chunky sauce effectively.
How can I make a thicker sauce? If your sauce is too thin, let it simmer uncovered for an additional 5-10 minutes to reduce and concentrate. Avoid using flour, as the reduction method preserves the authentic texture and flavor.
Can I use ground turkey instead of beef/pork? You can, but the flavor will be milder and leaner. For best results with turkey, add an extra tablespoon of olive oil and consider using a richer stock to compensate for the lower fat content.
Common Mistakes to Avoid
Avoid these pitfalls: Do not rush the initial sauté of vegetables—they must be soft to build flavor. Do not skip browning the meat properly; gray, steamed meat lacks depth. Do not add the pasta to the sauce without reserved pasta water; the starchy water is crucial for helping the sauce cling to the noodles. Do not use pre-grated Parmesan cheese from a canister, as it lacks the melting quality and sharp flavor of freshly grated cheese.
Conclusion
Mastering a Classic Pappardelle Bolognese is a rewarding culinary achievement. This hearty, slow-simmered sauce, clinging to wide ribbons of pasta, represents the essence of Italian comfort food. By following the detailed steps, avoiding common errors, and using quality ingredients, you can create a restaurant-worthy dish that is sure to become a family favorite. Remember, the key is patience—allowing the flavors to develop fully is what transforms simple components into an extraordinary meal.