Bolognese Recipe
pappardelle pasta tossed in a classic ragu of simmered veal, pork and beef
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Ingredients
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Pasta
Ragu
Method
Pasta Preparation
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
Ragu Preparation
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- 3
- 4
Brown the Meats
Increase the heat to medium-high and add the ground beef, pork, and veal to the skillet. Cook, breaking up the meat with a wooden spoon until browned, about 8-10 minutes.
- 5
- 6
Add Tomatoes and Seasonings
Stir in the crushed tomatoes, tomato paste, bay leaf, oregano, salt, and pepper. Bring the mixture to a gentle simmer.
- 7
Simmer the Ragu
Reduce the heat to low and cover the skillet. Let the ragu simmer for at least 30-45 minutes, stirring occasionally, until thickened.
Combine and Serve
- 8
Toss the Pasta
Once the ragu is ready, add the cooked pappardelle pasta to the skillet with the ragu. Toss to combine and heat through.
- 9
Serve
Serve the pappardelle Bolognese hot, topped with grated Parmesan cheese.