Pappardelle Fraîches, Sauce Bolognaise De Veau Recipe
Homemade Pappardelle with Veal Ragout
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Ingredients
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Pappardelle
Method
Directions
- 1
Make the Pappardelle
In a large bowl, mix the flour and salt. Make a well in the center and crack the eggs into it. Mix with a fork until combined. Knead the dough for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 2
Roll the Dough
After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. Cut into wide ribbons (about 1 inch) and hang to dry slightly.
- 3
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic; cook until softened, about 5-7 minutes.
- 4
Cook the Veal
Add the ground veal to the skillet and cook until browned, breaking it apart with a spoon, about 8-10 minutes.
- 5
Simmer the Sauce
Stir in the crushed tomatoes, red wine, oregano, salt, and pepper. Bring to a simmer and cook for at least 30 minutes, stirring occasionally. Adjust seasoning as needed.
- 6
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle for 3-4 minutes until al dente. Drain and add to the sauce, tossing to combine.
- 7
Serve
Serve hot, garnished with fresh basil.
