Pappardelle Bolognese Recipe
Pappardelle / Slow-Braised Tenderloin Ragout / Ricotta (GF by Request)
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Ingredients
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Pappardelle
Tenderloin Ragù (Slow-Braised)
To Finish
Method
Pappardelle
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the pappardelle and cook according to package instructions until al dente (typically 7–9 minutes for dried; 2–3 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta and toss briefly with 1 tablespoon olive oil to prevent sticking. Keep warm.
Tenderloin Ragù (Slow-Braised)
- 2
Prep and brown meat
Pat the tenderloin cubes dry with paper towels and season lightly with salt and pepper. In a large heavy-bottomed Dutch oven or saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat until shimmering. In batches to avoid crowding, add the beef cubes and brown on all sides until deeply caramelized (about 3–4 minutes per batch). Transfer browned beef to a plate and set aside.
- 3
- 4
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize briefly. Pour in 1 cup dry red wine to deglaze, scraping up any brown bits from the bottom of the pot. Let the wine reduce by about half, 3–5 minutes. Add the crushed tomatoes (or passata), 2 cups beef stock, the browned beef and any accumulated juices, 3 sprigs thyme and 1 bay leaf. Bring to a gentle simmer.
- 5
Slow braise
Cover the pot partially with a lid and reduce heat to the lowest gentle simmer. Cook for 1 hour 30 minutes to 2 hours, stirring occasionally, until the beef is very tender and the sauce has thickened. If the sauce reduces too quickly, add up to 1/2 cup more stock or water. Taste midway and adjust seasoning.
- 6
Finish ragù
Remove the thyme sprigs and bay leaf. If you prefer a slightly finer ragù, shred larger pieces of beef with two forks into bite-sized shreds. Stir in 1/4 cup milk or heavy cream to round the sauce and soften acidity; simmer 3–5 more minutes. Adjust salt and pepper to taste (about 1 tsp salt and 1 tsp fresh pepper total). If you want a touch of heat, stir in 1/4 teaspoon red pepper flakes.
To Finish
- 7
Assemble and serve
Return drained pappardelle to the large pot or a wide sauté pan over low heat. Add 1–2 cups of the ragù and toss gently, adding reserved pasta water a tablespoon at a time as needed to create a glossy sauce that coats the pasta. Divide the pasta among 4 warm plates. Spoon additional ragù over each portion.
- 8
Ricotta and garnish
Top each portion with a generous spoonful (about 2–3 tablespoons) of fresh ricotta, a sprinkle of grated Parmigiano-Reggiano, and chopped parsley. If using, add a pinch of lemon zest to the ricotta for brightness and a light dusting of ricotta salata or extra cheese. Serve immediately.