Name: Siena Ristorante Stamfords EGG PAPPARDELLE BOLOGNESE Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb fresh egg pappardelle; 1 tbs salt (for pasta water); 1 tsp olive oil (optional, to toss cooked pasta); 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 cup yellow onion, finely diced; 0.5 cup carrot, finely diced; 0.5 cup celery stalks, finely diced; 2 cloves garlic, minced; 2 oz pancetta or bacon, finely chopped (optional for depth); 8 oz ground pork; 8 oz ground beef (80/20 or 85/15); 0.5 cup milk; 0.5 cup dry white wine; 2 tbs tomato paste; 14 oz crushed tomatoes (canned) or passata; 0.5 cup beef or chicken stock; 1 piece bay leaf; 0.5 tsp dried oregano or Italian herb blend; 1 tsp freshly ground black pepper; 1 tsp kosher salt (to taste, for sauce); 0.75 cup grated Parmigiano-Reggiano; 1 tsp extra-virgin olive oil (to finish); 1 tbs fresh parsley, chopped (optional)

Method

Bolognese Sauce

Prepare aromatics and base

Heat a large, heavy-bottomed skillet or saucepan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter stops foaming, add the diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 7–9 minutes. Add the minced garlic and chopped pancetta (if using) and cook 1–2 minutes until fragrant.

Brown the meats

Increase heat to medium-high. Add the ground pork and ground beef, breaking up with a spoon or spatula. Cook until meat has lost its raw pink color and begins to brown, about 6–8 minutes. Season with 1 tsp black pepper and 1 tsp kosher salt while browning. Do not overcrowd — if your pan is small, brown in two batches and combine.

Add milk

Pour in 1/2 cup milk and stir, letting it simmer gently until most of the milk has evaporated (about 4–6 minutes). This step mellows acidity and tenderizes the meat.

Deglaze with wine

Add 1/2 cup dry white wine and scrape up any brown bits from the pan. Let the wine reduce by about half, 3–4 minutes.

Tomato and simmer

Stir in 2 tbs tomato paste and cook 1–2 minutes to cook out raw tomato flavor. Add the 14 oz crushed tomatoes (or passata), 1/2 cup stock, 1 bay leaf, and 1/2 tsp dried oregano. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 45–60 minutes, stirring every 10–15 minutes. If sauce thickens too much, add a few tablespoons of stock or water. Taste and adjust salt and pepper near the end.

Finish sauce

Remove bay leaf. Stir in 3/4 cup grated Parmigiano-Reggiano, and 1 tsp extra-virgin olive oil. If sauce seems too loose, simmer uncovered a few minutes more. Keep warm over very low heat while you cook the pasta.

Egg Pappardelle

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 1 lb fresh egg pappardelle and cook until al dente — fresh pappardelle usually needs 2–4 minutes (check package or taste at 2 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

If desired, toss the drained pasta with 1 tsp olive oil to prevent sticking while you finish the sauce. Return pasta to the pot or to a large sauté pan for tossing with sauce.

Assembly & Serve

Add 1–1 1/2 cups of the warm Bolognese sauce to the pot or pan with the drained pappardelle. Toss gently over low heat, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen and emulsify the sauce until it clings to the pasta (use up to the reserved 1 cup as needed). Cook together 1–2 minutes so flavors marry.

Plate portions (recipe yields about 4 servings). Finish each serving with an additional sprinkle of grated Parmigiano-Reggiano from the 3/4 cup (reserve a little for the table), a drizzle of 1 tsp extra-virgin olive oil distributed among servings, and chopped fresh parsley if using.

Serve immediately while hot.

Egg Pappardelle Bolognese Recipe