Bolognese Recipe
Marcella Hazan's classic meat sauce, house-made pappardelle, Parmesan, extra virgin olive oil
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Ingredients
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Bolognese Sauce
Pappardelle
To Serve
Method
Bolognese Sauce
- 1
- 2
Brown the Meat
Add the ground beef and ground pork to the pan. Cook, breaking up the meat with a spoon, until it is browned and no longer pink, about 10 minutes.
- 3
Incorporate Tomato Paste
Stir in the tomato paste and cook for an additional 2-3 minutes, allowing the paste to caramelize slightly.
- 4
Add Tomatoes and Wine
Crush the canned whole tomatoes by hand and add them to the pan along with the white wine. Stir well to combine.
- 5
Simmer the Sauce
Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for about 1.5 to 2 hours, stirring occasionally.
- 6
Finish with Milk
Stir in the milk towards the end of cooking. Season with salt and black pepper to taste.
Pappardelle
- 7
- 8
Knead the Dough
Knead the dough for about 10 minutes until it's smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- 9
Roll the Dough
Divide the dough into four pieces. Roll each piece out using a pasta machine or rolling pin until thin. Cut into wide strips (about 1 inch) to create pappardelle.
- 10
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 bit of pasta water.
To Serve
- 11
Combine and Serve
Toss the cooked pappardelle with the Bolognese sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Plate the pasta, and top with grated Parmesan cheese and a drizzle of extra virgin olive oil before serving.
