Pappardelle Bolognese

Ragu Bolognese

From Northern Italy comes this regional classic

… so much more than a simple pasta sauce …

 Ragu Bolognese is a rich, complex experience

An aromatic soffrito, four different meats, a bit of tomato, a little milk, and some white wine get together to saute, sweat, and braise….

 

…a beautiful experience…

Pappardelle Bolognese

Prep Time: 15 minutes                    Cooking Time: 2 hours
Number of Servings: 4-6

Ingredients:

115 g (4 ounces) pancetta, very finely chopped or ‘pulsed’ in a food processor
2 teaspoons (10 ml) unsalted butter

2 tablespoons (30 mL) olive oil
2 medium onions, finely diced
2 stalks of celery, finely diced
2 medium carrots, finely diced
4-5 garlic cloves, minced

225 g (8 ounces) lean ground sirloin
340 g (10 ounces) lean ground pork
340 g (10 ounces) ground veal

185 mL (3/4 cup) cup dry white wine
1 small can (156 mL/5.5 ounces) tomato paste
500 mL (2 cups) beef broth
250 mL (1 cup) whole milk
2 bay leaves
2 teaspoons (10 mL) dried thyme

2 teaspoons (10 mL) sea or kosher salt
½ teaspoon (2.5 mL) freshly ground black pepper
3 tablespoons (45 mL) freshly ground flat-leaf parsley
Pinch of red pepper flakes
1-2 tablespoons (15-30 mL) balsamic vinegar
2-3 tablespoons (30-45 mL) heavy cream

500-600 gr (1 – 1 ½ pounds) fresh or dried pappardelle pasta

Freshly grated parmesan cheese for serving

Method:

1. Heat a large pot or Dutch oven over medium heat. Add the butter and finely chopped pancetta. Saute until lightly browned. Remove from pan into a large bowl.
2. Add the olive oil to the hot pan and add the soffrito (chopped onions, celery, and carrots). Gently sweat (do not brown) until soft and fragrant. Stir in the garlic. Remove the vegetables to the bowl with the pancetta.
3. Gently break up the beef, pork, and veal and add to the pan (add more oil if necessary). Saute, over medium heat, until lightly browned – about 15-20 minutes.
4. Stir in wine to de-glaze the pan; add the tomato paste, broth, milk, bay leaves, and thyme.  Stir in the pancetta and soffrito.  Cover the pot; gently braise for 1-1 ½ hours.
5. Season, to taste, with salt, pepper, parsley, and some red pepper flakes.  When seasoned to taste, stir in the balsamic vinegar and heavy cream.
6. When ready to serve, bring a large pot of water to a boil; add a generous amount of salt. Add papparedelle pasta and cook to the al dente stage. Drain, and serve with the Bolognese sauce and parmesan cheese.
7. Bolognese Sauce can be made a day or two before serving; it also freezes well for another day.