Homemade Pappardelle With Bolognese Sauce
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 tbsps
Butter7 tbsps
Extra-Virgin Olive Oil2 cups
Onion (chopped)1.25 cups
Celery (chopped)3 cup
Carrot (chopped)2 large
Garlic Cloves (chopped)680 g
Ground Beef (15% fat)680 g
Sausage (antelope)1360 g
Ground Venison1360 g
Bacon (chopped)1.5 cups
Whole Milk1.5 cups
White Wine (dry)Directions:
1
Melt butter with oil in heavy large pot over medium heat
2
Add next 4 ingredients
3
Sauté until vegetables are soft but not brown, 12 to 14 minutes
4
Add beef, sausage, venison, and bacon
5
Increase heat to high
6
Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes
7
Stir in milk, wine, and tomato paste
8
Reduce heat to low
9
Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes
10
Season with salt and pepper
11
DO AHEAD: Can be made 2 days ahead
12
Cool 1 hour
13
Chill uncovered until cold, then cover and chill
14
Rewarm over low heat
15
Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled
16
Drain, reserving 1 cup cooking liquid
17
Return pasta to same pot
18
Add warm Bolognese and 1 cup cheese
19
Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry
20
Season with salt and pepper
21
Transfer pasta to large shallow bowl
22
Serve, passing additional cheese
23
Melt butter with oil in heavy large pot over medium heat
24
Add next 4 ingredients
25
Sauté until vegetables are soft but not brown, 12 to 14 minutes
26
Add beef, sausage, venison, and bacon
27
Increase heat to high
28
Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes
29
Stir in milk, wine, and tomato paste
30
Reduce heat to low
31
Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes
32
Season with salt and pepper
33
DO AHEAD: Can be made 2 days ahead
34
Cool 1 hour
35
Chill uncovered until cold, then cover and chill
36
Rewarm over low heat
37
Cook pasta in very large pot of boiling salted water until just tender but still firm to bite, stirring often, 4 to 5 minutes if cooking immediately or 5 to 6 minutes if previously chilled
38
Drain, reserving 1 cup cooking liquid
39
Return pasta to same pot
40
Add warm Bolognese and 1 cup cheese
41
Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry
42
Season with salt and pepper
43
Transfer pasta to large shallow bowl
44
Serve, passing additional cheese
45
What to drink: Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy)
46
Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy)