Authentic Pappardelle Bolognese is a classic Italian dish that is hearty, flavorful, and perfect for any occasion. This delicious recipe is easy to make and sure to impress your family and friends.
Why You’ll Love This Recipe?
- The rich flavors of the meat sauce combined with the creamy Parmigiano Reggiano cheese create a savory and satisfying dish.
- This recipe comes together quickly and is perfect for meal prep, making it a convenient option for busy weeknights.
- The combination of fresh ingredients and seasonings results in a dish that is truly authentic and delicious.
Ingredient Notes:
- Olive oil and salted butter add richness and depth to the sauce.
- Soffritto, made with onions, carrots, and celery, provides a flavorful base for the dish.
- A combination of diced pancetta, ground pork, and ground beef creates a rich and meaty sauce.
- San Marzano tomatoes, tomato paste, wine, stock, and milk add layers of flavor to the sauce.
- Fresh basil, nutmeg, salt, and pepper enhance the overall taste of the dish.
- Pappardelle pasta and Parmigiano Reggiano cheese are essential for creating an authentic Pappardelle Bolognese.
Step-by-Step Instructions:
- In a large pot, heat olive oil and butter over medium heat. Add the soffritto and cook until softened.
- Add the minced meat to the pot and cook until browned.
- Stir in the tomatoes, tomato paste, wine, stock, milk, and Parmigiano Reggiano rind. Simmer for at least 2 hours.
- Add the basil, nutmeg, salt, and pepper to the sauce and cook for an additional 30 minutes.
- Cook the pappardelle pasta according to package instructions and toss with the sauce. Serve with freshly grated Parmigiano Reggiano.
Helpful Tips:
- For a richer sauce, add a Parmigiano Reggiano cheese rind while simmering.
- Use a mix of ground pork and beef for a more flavorful meat sauce.
- To save time, make the sauce ahead of time and reheat before serving.
- For a lighter version, use ground turkey or chicken in place of the pork and beef.
Expert Tips for the Best Results:
- Use San Marzano tomatoes for the best flavor and texture.
- Don’t skip the wine, as it adds depth to the sauce.
- Freshly grated Parmigiano Reggiano cheese is a must for an authentic taste.
Serving Suggestions:
Pappardelle Bolognese pairs well with a simple green salad and a glass of red wine. For a complete meal, serve with garlic bread or grilled vegetables.
Storage and Reheating Tips:
Store any leftover Pappardelle Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
Frequently Asked Questions:
- Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes, but be sure to peel and seed them before adding to the sauce.
- Can I freeze the sauce? Yes, the sauce freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Can I use a different type of pasta? While pappardelle is traditional, you can use any pasta shape you prefer for this dish.
Conclusion:
Now that you have the recipe for Authentic Pappardelle Bolognese, it’s time to get cooking! Enjoy the rich flavors and comforting warmth of this classic Italian dish, and don’t forget to share your feedback with us. Bon appétit!
Print
Authentic Pappardelle Bolognese
- Prep Time: 20 mins
- Cook Time: 2 hours
- Total Time: 2 hours 20 mins
- Yield: 6–8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Indulge in the rich flavors of this authentic Pappardelle Bolognese, featuring a hearty meat sauce simmered to perfection and served over wide pasta ribbons.
Ingredients
Units
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- Soffritto:
- 1 medium yellow or red onion
- 2 medium carrots, or 1 large carrot
- 1 celery rib
- Mince/Meat:
- 4 oz diced pancetta
- 1 lb ground pork
- 1 lb ground beef
- The sauce:
- 2 cans (28 oz each) San Marzano plum tomatoes with the juices
- 3 Tablespoons tomato paste
- 3/4 cup dry white or red wine
- 1/2 cup chicken stock or beef stock
- 1 cup whole milk
- 1 small Parmigiano Reggiano cheese rind (optional)
- Seasonings:
- 3 Tablespoons fresh basil, chopped
- 1 pinch of nutmeg
- Salt & black pepper to taste
- Pasta & Cheese:
- 1 lb dried pappardelle pasta
- 1 cup freshly grated Parmigiano Reggiano
Instructions
- Cook the Soffritto: Heat olive oil and butter, then sauté onion, carrots, and celery until softened.
- Add the Mince/Meat: Brown pancetta, pork, and beef in the same pan.
- Prepare the Sauce: Combine tomatoes, tomato paste, wine, stock, milk, and seasonings in the pan.
- Simmer: Let the sauce cook until flavors meld, then serve over cooked pappardelle pasta topped with Parmigiano Reggiano.
Notes
- For a deeper flavor, add the Parmigiano Reggiano rind to the sauce while simmering.
- This recipe can be made ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg