Pappardelle Bolognese Recipe

Pasta & Risotto

1. 1

   Build the soffritto and aromatics

   In a large heavy-bottomed pot, heat olive oil over medium heat. Add diced pancetta and cook until fat begins to render. Stir in onion, carrot and celery; cook until the vegetables are soft and translucent, 8–10 minutes. Add minced garlic; cook 1 minute.

2. 2

   Brown the meats

   Push vegetables to the sides of the pot. Add ground veal, pork, and beef in batches; season with a pinch of salt. Cook, breaking up the meat with a spoon, until deeply browned and no pink remains.

3. 3

   Deglaze with wine

   Pour in red wine; scrape up all browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 6–8 minutes.

4. 4

   Add tomato paste and tomatoes

   Stir in tomato paste and cook for 2 minutes to bloom. Add crushed tomatoes (or passata) and beef stock; bring to a gentle simmer.

5. 5

   Incorporate milk and seasonings

   Stir in milk to mellow acidity. Add bay leaf and thyme. Season with salt and pepper. Bring back to a gentle simmer.

6. 6

   Slow-simmer the ragu

   Reduce heat to low, partially cover, and simmer for 1.5–2 hours, stirring occasionally. If the sauce thickens too much, add a splash more stock or water. Remove bay leaf and thyme stems before serving.

7. 7

   Cook the pasta

   Bring a large pot of salted water to a boil. Cook pappardelle until al dente, according to package directions. Reserve 1 cup of the pasta cooking water.

8. 8

   Finish and serve

   Toss the hot pasta with a generous portion of sauce in a large skillet, adding a splash of pasta water if needed to emulsify. Serve with grated Parmesan and garnish with fresh basil leaves if desired.