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