Name: Ask For Luigi Restaurants Pappardelle Alla Bolognese, Fried Egg Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g pappardelle pasta; 1 tbs salt; 2 tbs olive oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 rib celery, finely chopped; 2 cloves garlic, minced; 300 g ground beef; 200 g ground pork; 400 g canned tomatoes, crushed; 150 ml red wine; 100 ml milk; 1 tsp salt; 1 tsp black pepper, freshly ground; 5 leaves fresh basil leaves; 4 large eggs; 2 tbs butter; to taste salt; to taste black pepper, freshly ground

Primitivo-Cabernet-Merlot "Nino's", Puglia, Italy

Vino rosso

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An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

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Indulge in our sumptuous pappardelle alla bolognese, featuring wide, silky ribbons of pasta coated in a rich, slow-simmered meat sauce that bursts with flavor. Topped with a perfectly fried egg, its creamy yolk adds a luxurious touch, creating a delightful harmony of textures and tastes. Each bite is a comforting embrace of traditional Italian cuisine, making this dish a must-try for pasta lovers.

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pappardelle

In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Stir in the garlic and cook for an additional 1 minute.

Make the Bolognese Sauce

Add the ground beef and pork to the skillet. Cook until browned, breaking up the meat with a spoon. Pour in the red wine and let it simmer until reduced by half. Add the crushed tomatoes, salt, and pepper. Stir well.

Add Meat and Tomatoes

Reduce the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. Add the milk and fresh basil leaves towards the end of cooking, and adjust seasoning as needed.

Simmer the Sauce

In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook until the whites are set but yolks are still runny, about 2-3 minutes. Season with salt and pepper to taste.

Fry the Eggs

Toss the cooked pappardelle with the bolognese sauce until well coated. Serve topped with a fried egg and garnish with additional fresh basil if desired.

Combine and Serve

pappardelle pasta

salt

olive oil

onion, finely chopped

carrot, finely chopped

celery, finely chopped

garlic, minced

ground beef

ground pork

canned tomatoes, crushed

red wine

milk

black pepper, freshly ground

fresh basil leaves

eggs

butter

pappardelle alla bolognese, fried egg

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Make Pappardelle Alla Bolognese, Fried Egg Recipe in just 1h 15m. Indulge in our sumptuous pappardelle alla bolognese, featuring wide, silky ribbons of pasta coated in a rich, slow-simmered meat sauce that bursts with flavor. Topped with a perfectly fried egg, its creamy yolk adds a luxurious touch, creating a delightful harmony of textures and tastes. Each bite is a comforting embrace of traditional Italian cuisine, making this dish a must-try for pasta lovers.

Pappardelle Alla Bolognese, Fried Egg Recipe

Ingredients

Pasta

Bolognese Sauce

Fried Egg

Method

Pasta Preparation