Smoked Beef Bolognese Recipe

Prepare the Ingredients

Finely chop the onion, carrot, celery, and garlic. Set aside.

Cook the Bacon

In a large skillet or saucepan, heat the olive oil over medium heat. Add the smoked bacon and cook until crispy. Remove the bacon and chop it into small pieces.

Brown the Beef

In the same skillet, add the beef chuck. Season with salt and black pepper. Brown the beef on all sides until well-seared. Remove from the skillet and let it rest.

Sauté the Vegetables

In the same skillet, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

Deglaze with Wine

Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the wine reduce for about 2-3 minutes.

Combine Ingredients

Add the browned beef back into the skillet along with the chopped bacon, crushed San Marzano tomatoes, beef broth, dried oregano, and dried basil. Stir well to combine.

Simmer the Sauce

Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.

Cook the Pappardelle

About 15 minutes before serving, cook the house pappardelle according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

Serve

Toss the cooked pappardelle in the bolognese sauce until well coated. Serve hot, topped with grated Parmigiano Reggiano.