Papardelle Bolognese Recipe

Make the Pasta Dough

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, mix the eggs into the flour until combined. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.

Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Roll the Pasta

After resting, divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into wide strips (about 1-inch wide) to create pappardelle.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.

Brown the Meat

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon (about 8-10 minutes).

Add Tomato Paste and Wine

Stir in the tomato paste and cook for 2 minutes. Then, pour in the red wine, scraping up any browned bits from the bottom of the skillet.

Simmer the Sauce

Add the crushed tomatoes, oregano, bay leaf, salt, and pepper. Bring to a simmer, reduce the heat to low, and let it cook for about 45 minutes, stirring occasionally.

Cook the Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle and cook for 3-4 minutes until al dente. Drain and reserve a little pasta water.

Combine with Sauce

Add the drained pappardelle to the Bolognese sauce. Toss gently to combine, adding a splash of reserved pasta water if necessary to help the sauce adhere.

Plate the Dish

Serve the pappardelle Bolognese on plates. Garnish with grated Parmesan cheese and fresh basil leaves.