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Bolognese with Pappardelle

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2

tablespoons EVOO (extra-virgin olive oil)

1

/4 pound pancetta, cut into small dice or ground

1

pound ground sirloin

1

pound ground pork

1

onion, cut into small dice

3 to 4

garlic cloves, minced or grated

1

carrot, cut into small dice

2

celery stalks, cut into small dice

Salt and pepper

1

/4 teaspoon freshy grated nutmeg, or to taste

2

bay leaves

1

tablespoon fresh thyme leaves, a couple of sprigs, chopped

1

teaspoon dried marjoram or oregano, 1/3 palmful

1

/2 teaspoon crushed red pepper flakes

1

/4 cup tomato paste

2

cups red wine

3

cups beef stock

1

pound pappardelle or fettuccine pasta

1

cup whole milk or half-and-half

1

cup grated Parmigiano-Reggiano cheese, plus more to pass at the table

1

/2 cup chopped fresh flat-leaf parsley, a couple handfuls

Need to make a substitution?

Preparation

  1. Step 1

    In a large pot, heat the EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until it is browned and the fat is rendered, 3 to 4 minutes. Add the sirloin and pork to the pot and brown for 8 to 10 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, carrot, and celery and cook, stirring, until the vegetables are softened, 6 to 7 minutes.

    Step 2

    Add salt and pepper and the nutmeg, bay leaves, thyme, marjoram or oregano, and red pepper flakes. Add the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half for 2 to 3 minutes, then stir in the stock and bring to a boil. Reduce the heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.

    Step 3

    When you’re ready to serve, bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.

    Step 4

    Add the milk to the sauce and simmer for a couple minutes to heat through. Discard the bay leaves and adjust the seasonings to taste. Turn off the heat.

    Step 5

    Once the pasta is done, reserve about a cup of pasta water before draining. Drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese, and a couple handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

    Step 6

    Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

Rachael Ray's Look + Cook
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