The Pappardelle alla Bolognese is by far one of the most exquisite Italian traditional classics.
Today, I will give you the Pappardelle alla Bolognese version that we prepare at my house, which is very close to the original version out of respect for the gastronomic tradition of the dish.
Yields: 4 portions
Prep Time: 10 mins Cook Time: 30 mins up to 2 hours Total: 40 mins up to > 2 hrs
WHAT IS PAPPARDELLE ALLA BOLOGNESE?
What is the meaning of alla Bolognese?
In this context, “alla bolognese” means they way the people in Bologna cook it! Bolognese sauce, an iconic first course of Italian cuisine, is a very specific meat ragu that originated in the Emilia Romagna region and people from the area don’t accept any variations. Nevertheless, the slow-cooking pappardelle alla bolognese, has various foreign imitations despite the original recipe being deposited with the Chamber of Commerce of Bologna a few decades ago. Additionally, every family in Emilia Romagna now has its own tried and tested recipe handed down from grandparents to grandchildren that adds some zing to the recipe.
What gives bolognese a rich flavour?
This exquisite pasta is served with the most delicious meat ragu, which is prepared by using a mixture of vegetables called “odori” or “soffritto” (celery, carrot and onion) as a base giving it an unmistakable taste. Traditionally this sauce is served with pappardelle, a long flat-shaped pasta that has the quality of absorbing all the goodness of the sauce.
This trio of veggies is called “gli odori” in Italian and is the base recipe for stock. Basically, the majority of broth and sauces in Italy use these base ingredients replacing the need to use store-bought stock which is deemed a kind of culinary sin.
Why does bolognese taste better the longer you cook it?
The secret of this preparation lies in the cooking of the sauce very slowly and at low heat the use of fresh homemade egg pappardelle “pasta all’uovo” enriched in this special meat sauce.
What is special about Bolognese Sauce?
- Authentic. There are many imitations out there that use nothing but simple tomato sauce with the wrong veggies or nothing at all. Most ragu’s have nothing to do with the Bolognese recipe.
- Pappardelle. I find that pappardelle or even tagliatelle is the perfect pasta to absorb the ragu. They’re also loved by kids as much as spaghetti and penne.
- Easy. The recipe is very easy. You only need to follow blindly each step and give the sauce enough time to cook slowly. I assure you that the result will be amazing!
- Slow-cooked. The recipe can be slow-cooked using your favorite slow cooker or thermomix.
- Healthy. The original pappardelle alla bolognese has already a good balance of macronutrients. However, if you want the recipe to be healthier you can use ground turkey or vegan meat omitting the pancetta to keep it low on fats.
Are you ready to enjoy a nice plate of pappardelle bolognese? Then follow our step-by-step recipe.
Pappardella alla Bolognese Recipe
Ragu alla Bolognese Ingredients
- 1 carrot, medium
- ¼ cup celery
- 1 onion, red
- 1 lbs beef, ground
- ¼ lbs bacon
- 1 cup redwWine
- 2 cups tomatoes, puree or chopped
- 1 cup milk, full fat
- 8½ ounces pappardelle, fresh
- 1 pinch salt and pepper
Pappardelle alla Bolognese Step by Step
STEP 1: Pappardelle Bolognese Sauce
- Firstly, the most important tip to share is to first dice the veggies for the “soffritto” and then continue to chop as fine as possible. Ideally, we want to create a nice dense sauce with all ingredients and tastes blended together.
- So, let’s start by cooking the onions, celery, and carrots in some extra virgin olive oil. Ideally, you should cook until the onion starts turning translucent.
- Then add the diced bacon and brown it for around 6 minutes or until the mixture has dried up.
- With the vegetables and bacon cooked, now it is time to add the ground beef to the pan. Cook the ground beef fully, continuously stirring with a wooden spoon so that it is cooked evenly and loose. Let it brown well.
- Once the beef is well cooked keep the heat up, and add the red wine leaving it to evaporate slowly. Keep the heat on high for a couple of minutes, stirring again until the wine alcohol evaporates. From experience, another important tip to share is about the type of wine. I would say that Chianti or San Giovese based wines give an impressive aroma to this recipe.
- Add the tomato puree or the peeled tomatoes to the pan, crushing any large tomatoes while stirring the ragu for a minimum of 20 minutes up to 3 hours on low heat. Every now and then remember to pour a few tablespoons of broth and stir. This last step is very important so that all vegetables are cooked to a very tender state. Also, it is important for all the aromas to be released from the individual ingredients combined into a divine taste.
- Towards the end, add the milk and mix to reduce the acidity of the tomato. Finally season with salt and pepper.
- If you use dry pasta add the fresh cream to the pasta. However fresh pappardelle won’t need any other condiment!
STEP 2: Cooking Pappardelle and Serving
- Separately cook your preferred pasta to al dente. See the package instructions about this. Once the pasta is cooked, add it to the pan. Evenly mix the pasta with the sauce and serve straight away.
- Enjoy the Pappardelle alla Bolognese!
Tips and Serving Suggestions
- As an alternative to celery, I sometimes use 2 cubes from my vegetable stock recipe. The reason is that sometimes celery can be a little bit strong in taste. Thus, by replacing the celery with the vegetable stock I would be using the celery in a milder form for fussy eaters.
- Instead of tomatoes, you can buy and use 500g of organic tomato puree or a prepared homemade one without additional flavors. I would taste it before adding it to the dish to ensure the taste of the tomatoes is perfect.
- Alternatively, to reduce the carb intake and alter the recipe for weight loss, we use zoodles made out of zucchini.
- Optionally sprinkle some freshly grated Parmiggiano Reggiano, or Grana Padano.
FAQs
Yes, you can freeze it for up to 6 months
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Pappardelle alla Bolognese (Pappardelle Bolognese)
Ingredients
- 1 Carrot, medium
- ¼ cup Celery
- 1 Onion, red
- 1 pound Beef, ground
- ¼ pounds Bacon
- 1 cup Red Wine
- 2 cups Tomatoes, puree or chopped
- 1 cup Milk, full fat
- 8½ ounces Pappardelle, fresh
- 1 pinch Salt, Pepper
Instructions
Ragu alla Bolognese
- Firstly, the most important tip to share is to first dice the veggies for the “soffritto” and then continue to chop as fine as possible. Ideally, we want to create a nice dense sauce with all ingredients and tastes blended together.
- So, let’s start by cooking the onions, celery, and carrots in some extra virgin olive oil. Ideally, you should cook until the onion starts turning translucent.
- Then add the diced bacon and brown it for around 6 minutes or until the mixture has dried up.
- With the vegetables and bacon cooked, now it is time to add the ground beef to the pan. Cook the ground beef fully, continuously stirring with a wooden spoon so that it is cooked evenly and loose. Let it brown well.
- Once the beef is well cooked keep the heat up, and add the red wine leaving it to evaporate slowly. Keep the heat on high for a couple of minutes, stirring again until the wine alcohol evaporates.
- Add the tomato puree or the peeled tomatoes to the pan, crushing any large tomatoes while stirring the ragu for a minimum of 20 minutes up to 3 hours on low heat. Every now and then remember to pour a few tablespoons of broth and stir.
- Towards the end, add the milk and mix to reduce the acidity of the tomato. Finally season with salt and pepper.
Pappardelle Ragu alla Bolognese
- Separately cook your preferred pasta to al dente. See the package instructions about this. Once the pasta is cooked, add it to the pan. Evenly mix the pasta with the sauce and serve straight away.
- Enjoy the Pappardelle alla Bolognese!