Pappardelle Recipe
AAA Alberta beef Bolognese, Grana Padano cheese
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Ingredients
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Pappardelle Pasta
Bolognese Sauce
To Serve
Method
Pappardelle Pasta
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll the Pasta
After resting, divide the dough into four pieces. Roll each piece using a pasta machine to your desired thickness (about 1/8 inch). Cut the sheets into wide strips (about 1 inch) to create pappardelle.
Bolognese Sauce
- 3
- 4
Brown the Beef
Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain excess fat if necessary.
- 5
Add Liquids and Simmer
Stir in the crushed tomatoes, red wine, beef broth, bay leaf, salt, and black pepper. Bring to a simmer, reduce the heat to low, and let it cook uncovered for about 1.5 hours, stirring occasionally.
Combine and Serve
- 6
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle for about 3-4 minutes until al dente. Drain and reserve a cup of pasta water.
- 7
Combine Pasta and Sauce
Add the drained pappardelle to the Bolognese sauce. Toss gently to combine, adding reserved pasta water as needed to achieve desired consistency.
- 8
Serve
Plate the pappardelle Bolognese and top with grated Grana Padano cheese before serving.