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Tagliatelle Bolognese

Pappardelle alla Bolognese (Pappardelle Bolognese)

Caroline Sciberras
These Pappardelle Bolognese is the best revised version you'll find. Tasty as the original and healthy to eat weekly without any health concerns.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Bolognese, Emilia Romagna, Italian
Servings 4 people
Calories 336 kcal

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
  • 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!
Keyword bolognese ragu, carrots, celery, healthy bolognese recipe, onions, pappardelle, pappardelle alla bolognese, ragu bolognese, tomato sauce