Pappardelle Bolognese
Indulge in the hearty flavors of classic Italian cuisine with this Pappardelle Bolognese recipe, a true comfort food masterpiece. Featuring a rich, slow-simmered sauce made with a savory trio of ground beef, pork, and veal, this dish is elevated with the delicate sweetness of finely chopped vegetables, a touch of creamy milk, and the depth of dry white wine. Perfectly paired with wide ribbons of tender pappardelle pasta, this recipe is finished with a sprinkle of Parmesan cheese and optional fresh parsley for a gourmet touch. With three hours of simmering to develop its bold flavors, this Bolognese sauce promises to transform your dinner table into an authentic Italian feast. Ideal for Sunday suppers or special occasions, this recipe is sure to delight pasta lovers and comfort food aficionados alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground beef (80% lean)
- 0.5 pound ground pork
- 0.5 pound ground veal
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- 2 cups beef stock
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 pound pappardelle pasta
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes, or until softened and fragrant.
Increase the heat to medium-high and add the ground beef, pork, and veal. Break up the meat with a wooden spoon and cook until browned, about 10 minutes.
Stir in the tomato paste and cook for 2-3 minutes to caramelize it slightly.
Pour in the white wine and cook until it has mostly evaporated, about 5 minutes.
Reduce the heat to low and stir in the milk. Simmer for 5 minutes, allowing it to integrate with the meat mixture.
Add the beef stock, bay leaves, salt, and pepper. Stir to combine, then bring the mixture to a gentle simmer.
Cover the pot partially with a lid and let the sauce simmer slowly for 2 to 2.5 hours, stirring occasionally to prevent sticking.
About 20 minutes before serving, bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Remove the bay leaves from the sauce and taste it for seasoning, adding more salt or pepper if needed.
Toss the cooked pappardelle with the Bolognese sauce in the pot, adding a bit of the reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
Serve immediately, topped with grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6457 mg | 281% | |
| Total Carbohydrate | 391.1 g | 142% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 37.8 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1119 mg | 86% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4224 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
