PAPPARDELLE BOLOGNESE

Pappardelle Bolognese is a hearty and comforting Italian classic, featuring wide, ribbon-like pasta coated in a rich and savory meat sauce. This slow-cooked dish is made with a flavorful base of ground beef, pork, and vegetables simmered with tomatoes, wine, and aromatic herbs to create a sauce that’s deeply satisfying. The wide pappardelle noodles perfectly cradle the sauce, making each bite a burst of flavor. Perfect for a cozy dinner or special occasion, this dish pairs beautifully with a glass of red wine and a side of crusty bread.

Ingredients:

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 lb ground beef
• 1/2 lb ground pork
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup whole milk
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper, to taste

For the Pasta:

• 1 lb pappardelle pasta
• Grated Parmesan cheese, for serving
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Prepare the Sauce Base: Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
2. Cook the Meat: Add the ground beef and pork to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes. Drain excess fat if necessary.
3. Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Pour in the red wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
4. Simmer the Sauce: Add the crushed tomatoes, milk, oregano, basil, bay leaf, and a pinch of salt and pepper. Stir to combine. Reduce the heat to low, cover, and let the sauce simmer for at least 1 hour, stirring occasionally. For deeper flavor, simmer up to 2 hours, adding a splash of water if the sauce gets too thick.
5. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
6. Combine Pasta and Sauce: Remove the bay leaf from the sauce. Add the cooked pappardelle to the skillet and toss to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
7. Serve: Divide the pasta among serving plates. Top with grated Parmesan cheese and fresh parsley or basil. Serve immediately with crusty bread and a glass of red wine.

Pappardelle Bolognese is a comforting, flavor-packed dish that brings the heart of Italy to your table. Its rich sauce and hearty pasta are sure to please family and friends alike. Buon appetito!