Pappardelle Bolognese Recipe
Make Pappardelle Bolognese Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Housemade Pappardelle
Bolognese Ragù
To Finish
Method
Housemade Pappardelle
- 1
Make the dough
On a clean work surface or in a large bowl, mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner edges until a shaggy dough forms. When it becomes difficult to mix with the fork, use your hands to bring it together into a rough ball.
- 2
Knead and rest
Knead the dough for 8–10 minutes until smooth and elastic. If the dough is sticky, add a light dusting of flour (1–2 teaspoons) — avoid adding much flour to keep pasta tender. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- 3
Roll and cut
Divide the dough into 4 pieces. Working with one piece at a time, flatten and feed through a pasta machine or roll with a rolling pin to about 1.5–2 mm thickness for pappardelle. Dust lightly with flour to prevent sticking. Fold loosely and cut into 3/4–1 inch (2–2.5 cm) wide ribbons for pappardelle. Unfold and lay on a floured tray or hang to dry slightly while you cook the sauce.
Bolognese Ragù
- 4
Sweat the aromatics and pancetta
Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide, heavy-bottomed pot over medium heat. Add diced pancetta and cook until it begins to render fat, about 3 minutes. Add the finely diced onion, carrot and celery and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 5
Brown the meat
Increase heat to medium-high and add the ground beef and pork. Break up the meat with a spatula and cook until no longer pink and beginning to brown in spots, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while cooking.
- 6
Tomato paste and deglaze
Stir in 2 tablespoons tomato paste and cook 2 minutes to slightly caramelize. Pour in 3/4 cup wine and scrape any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3–4 minutes.
- 7
Add milk and tomatoes
Pour in 1/2 cup whole milk and simmer until mostly absorbed or reduced slightly, about 4 minutes. Add the 14 oz crushed tomatoes, 1 cup stock, 1 bay leaf and 1/2 teaspoon dried oregano. Stir to combine.
- 8
Simmer slowly
Bring the ragù to a gentle simmer, then reduce heat to low and partially cover. Cook gently for 1.25–1.5 hours, stirring occasionally, until the sauce is thick and flavors are concentrated. If the sauce reduces too much, add up to 1/2 cup additional stock or water during cooking.
- 9
Finish the ragù
Remove the bay leaf. Stir in 3/4 cup grated Parmigiano-Reggiano and 4 torn basil leaves, if using. Taste and adjust seasoning with salt and pepper.
To Finish
- 10
Cook the pasta
Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add the fresh pappardelle and cook until al dente, 2–4 minutes depending on thickness. Reserve 1/2 cup of the pasta cooking water before draining.
- 11
- 12
Serve
Divide the pasta among warmed plates, finish with additional grated Parmigiano-Reggiano and freshly cracked black pepper to taste. Serve immediately.