Pappardelle with Rich Meat Sauce (Pasta alla Bolognese)
Pappardelle with Rich Meat Sauce (Pasta alla Bolognese) is rated
out of
5 by
5.
Prep Time:
10 minutes
Cook Time:
150 minutes
Servings:
4
Serves 4
This rich, robust meat sauce is elegantly rustic. Add the pappardelle and the comfort factor is accentuated. The dish calls for a full-bodied, full-flavored red wine. Hearty Italian reds are especially sublime, but you'll have equal success with their counterparts from Spain or France or even muscular reds from the United States. Narrow lasagne noodles or wide fettuccine can be used in place of the pappardelle. Dependable: Nebbiolo blend from northwestern Italy. Daring: bold, dry Rosé from France, California, or Australia.
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Ingredients:
- 2 oz. dried porcini mushrooms (optional)
- About 1 1/2 cups hot water, if using dried mushrooms
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 1/2 cups finely chopped yellow or red onion
- 2/3 cup peeled and finely chopped carrot
- 1/2 cup finely chopped celery
- 1 lb. ground beef or half beef and half pork
- 1 cup white wine
- 3 Tbs. tomato paste
- 1 tsp. salt
- 1 tsp. ground pepper
- 1/2 tsp. ground nutmeg
- 4 cups beef broth, heated
- 1 to 2 cups heavy cream or milk (optional)
- 1 lb. fresh pappardelle
- 4 Tbs. unsalted butter (optional)
- About 1/4 cup shredded Parmesan cheese
Directions:
If using dried porcini, place in a bowl, add the hot water to cover and let soak until softened, about 1 hour. Remove the porcini, squeezing out the excess water, and chop finely. Line a small sieve with cheesecloth, place over a bowl and pour the soaking liquid through it. Set the mushrooms and liquid aside separately.
In a large sauté pan over medium heat, melt the butter with the oil. Add the onion, carrot and celery and sauté until lightly colored, about 15 minutes. Add the meat and cook, stirring often, until browned, about 10 minutes. Add the wine and cook until evaporated, 8 to 10 minutes. Stir in the tomato paste, then add the salt, pepper, nutmeg, broth and the porcini and strained soaking liquid, if using. Bring to a boil, cover partially, reduce the heat to low and simmer gently, stirring from time to time, until the flavors are fully blended, about 2 hours.
Taste and adjust the seasonings. If desired, add the cream or milk to round out the flavor, pouring it in slowly until the sauce has a pleasant richness.
Just before serving, bring a large pot three-fourths full of salted water to a boil. Add the pappardelle, stir well and cook until al dente (tender, but firm to the bite), 2 to 3 minutes. Drain and transfer to a warmed bowl.
Add the sauce to the pasta and toss well. Divide among warmed individual plates. If you have not added the cream or milk, you can top each portion with 1 Tbs. of the butter, if desired. Pass the Parmesan cheese at the table.
In a large sauté pan over medium heat, melt the butter with the oil. Add the onion, carrot and celery and sauté until lightly colored, about 15 minutes. Add the meat and cook, stirring often, until browned, about 10 minutes. Add the wine and cook until evaporated, 8 to 10 minutes. Stir in the tomato paste, then add the salt, pepper, nutmeg, broth and the porcini and strained soaking liquid, if using. Bring to a boil, cover partially, reduce the heat to low and simmer gently, stirring from time to time, until the flavors are fully blended, about 2 hours.
Taste and adjust the seasonings. If desired, add the cream or milk to round out the flavor, pouring it in slowly until the sauce has a pleasant richness.
Just before serving, bring a large pot three-fourths full of salted water to a boil. Add the pappardelle, stir well and cook until al dente (tender, but firm to the bite), 2 to 3 minutes. Drain and transfer to a warmed bowl.
Add the sauce to the pasta and toss well. Divide among warmed individual plates. If you have not added the cream or milk, you can top each portion with 1 Tbs. of the butter, if desired. Pass the Parmesan cheese at the table.
Serves 4
Adapted from
Williams-Sonoma Lifestyles Series,
Food & Wine Pairing,
by Joyce Goldstein
(Time-Life Books, 1999).
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Rated 5 out of
5
by
Shar from
Wow! What an impressive dish.
I followed the recipe exactly, and it came out perfectly. I was totally impressed with the rich flavors. This recipe is being included in my favorites library!
Date published: 2022-08-08
Rated 3 out of
5
by
susiem555 from
Question before making this recipe...
Everything sounds good, but before I make this recipe, I hope someone can answer a question for me. In the description it mentions, “The dish calls for a full-bodied, full-flavored red wine.” However the ingredients show that a white wine is used. This can make quite a difference, so which do I use? Thank you.
Date published: 2018-07-30
Rated 5 out of
5
by
DarDar from
Santa margarita
I did not have white wine. I used red wine and I'm glad I did! I used beef bone broth. This was so delicious. I did add the heavy cream coz I'm bad that way.
Date published: 2018-01-23
Rated 5 out of
5
by
Tamara from
Amazing flavors
I always use 1oz of porcini mushrooms, makes all the difference. I only add about a 1/4 cream at the end (to save calories). It is a great dish for guests and can be made ahead.
Date published: 2017-06-13
Rated 5 out of
5
by
mnboater from
110% Worth the Effort
A fabulous recipe if you really want to impress someone special. The key is the beef broth. I used Swanson Fat Free broth with excellent results. Next time, I'll opt for a higher quality one, like More Than a Gourmet. So worth the time for this one.
Date published: 2012-12-08