Pappardelle Bolognese
16 servings
180 minutes
Pappardelle Bolognese is the essence of Italian cuisine, embodying the warm family dinners of Bologna. The wide pappardelle pasta perfectly holds the rich meat sauce infused with aromas of rosemary, sage, and red wine. This dish is made for those who appreciate slow cooking that allows all ingredients to reveal their depth of flavor. Tomato paste and juice give the sauce a gentle tang, while the finishing touch – freshly grated Pecorino Romano cheese – adds a salty creaminess. Pappardelle Bolognese is perfect for a cozy dinner with family or friends, as its rich taste and aroma can transport you to sunny Italy.
1
Heat oil in a deep, wide-bottomed pot, add finely chopped vegetables, herbs, and whole garlic cloves, and sauté at high temperature for five to eight minutes, stirring.
- Olive oil: 150 ml
- Carrot: 2 pieces
- Celery stalk: 1 piece
- Fresh rosemary: 1 piece
- Red onion: 2 heads
- Sage: 1 piece
- Garlic: 2 cloves
2
Salt and pepper the meat and place it in a pot with vegetables. Stir the meat and vegetables occasionally for ten minutes.
- Ground beef: 2 kg
- Ground black pepper: to taste
- Salt: to taste
3
After that, add the wine, stir the contents of the pot, and cook until the wine has almost completely evaporated. Don't forget to stir the minced meat and vegetables from time to time.
- Red dry wine: 750 ml
4
After the wine has almost evaporated from the pot, first add the tomato paste, stir, simmer for three minutes, then pour in the tomato juice mixed with a liter of water. Bring to a boil, then reduce the heat and cook on low for one and a half to two hours, occasionally adding a bit more water if needed, until the mixture turns into a thick sauce. At this stage, you can transfer the pot with the sauce to an oven preheated to 150 degrees. The stew cooked in the oven will have a richer flavor.
- Tomato paste: 1 tablespoon
- Tomato juice: 1 l
5
When the sauce is ready, boil the pappardelle, pour some sauce into a deep pan, and sauté the freshly cooked pasta for thirty seconds. Serve topped with freshly grated cheese.
- Pappardelle pasta: 1280 g
- Pecorino Romano cheese: to taste