Description
Indulge in the rich flavors of this authentic Pappardelle Bolognese recipe, featuring a hearty meat sauce simmered to perfection and tossed with wide pasta ribbons.
Ingredients
Scale
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
- Prepare Soffritto: Chop onion, carrots, and celery. Heat oil and butter in a large pot, sauté vegetables until soft.
- Cook Mince/Meat: Add pancetta, pork, and beef. Cook until browned.
- Make the Sauce: Add tomatoes, tomato paste, wine, stock, milk, and cheese rind. Simmer for an hour.
- Season and Serve: Add basil, nutmeg, salt, and pepper. Serve over cooked pappardelle pasta with grated cheese.
Notes
- For a richer flavor, use a mix of red and white wine.
- Save Parmigiano Reggiano rinds for adding depth to sauces.
Nutrition
- Serving Size: 1 plate
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: Authentic Italian recipe, Bolognese sauce, Pasta dinner