Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle alla Bolognese

on August 26, 2014

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This dish will have you coming back for seconds. The thick flat pasta known as Pappardelle is just perfect for the ragu to compliment it. Let me tell you how I made it.

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First the meat. Here I’m using three types of meat. Sweet Italian sausage, ground pork, and ground sirloin. I would have loved to use ground veal, but that was kind of pricey so I improvised. Now in only 1 tablespoon of olive oil, and in a large saute pan I browned all the meat off. I added 1 tablespoon of Kosher salt, 1 teaspoon of black pepper,, 2 tablespoons of dried oregano, and 1 tablespoon of dried thyme. I sauteed the meat until it all had some nice color to it.

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After the meat was done, I used a slotted spoon to remove it from the pan and set it all on some paper towel to drain. Then I placed the meat into a bowl until I was ready for it. The reason for this is because I didn’t want any of the extra fat from the sausage to be in my sauce. Next onto the sauce.

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Here in these two bowls, I have all the veggies prepared. All I did was in a food processor, I processed 2 large carrots, 1 sweet onion, 1/2 a red onion, 3 cloves of garlic, and three ribs of celery. I also like the flavor that roasted red peppers add to a bolognese. i used a jar of roasted piquillo peppers, but if you can’t find those, roasted red peppers are just fine. All bolognese sauces start out with a flavorful sofrito. This is mine. The carrots will help absorb some of the acid from the tomatoes, and give a sweetness to the sauce. Moving forward, I take a large heavy bottom pot and add 2 tablespoons of olive oil, and 1 tablespoon of whole fennel seeds, along with 1 teaspoon of crushed red pepper flakes. If you like your sauce hotter in flavor, just add more red pepper flakes. Let these spices bloom for a minute in the hot oil.

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Next I add in the sofrito, with 3 tablespoons of tomato paste, 2 tablespoons of dried oregano, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. Always seasoning every step of the way.

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I saute these veggies down util the soften and release a lot of their water. You want to stir the veggies while they are cooking to make sure they don’t burn. Once that has happened, around 5 minutes or so, I’m going to add some other ingredients.

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Alright, now that the sofrito has released most of its water I add 1 cup of red wine, and let that reduce by half and then do the same with 1 cup of low sodium chicken broth. Below this it what it will look like.

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Now that the base is ready it’s time to add the tomatoes, I add 1 each, 28 ounce can of whole peeled San Marzano tomatoes, and crushed tomatoes. Two different types of tomatoes. One for texture and one of a more saucy consistency.

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To the sauce above I add in 2 bay leaves,( don’t forget to remove them at the end), and 1 tablespoon each of garlic powder,and dried thyme. I also add 2 tablespoons of brown sugar. This will bring out the sweetness of those tomatoes. Let this all simmer on low to med low heat for 30 minutes, stirring once and a while. After the 30 minutes add all the meat to the sauce and let this all cook together for at least 2 hours on low heat, still stirring every now and then.

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I have to say, that when I put this much love into making my sauce, I only want to best pasta to complement the dish. This pasta is now available in my grocery store. It’s expensive, but for this recipe I knew that I had to get the best.

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This pasta doesn’t take as long to cook as the boxed dried pasta does. Follow the instructions on the package. Here’s what I like to do for this dish. I take a separate large container that I can put the mix everything together before plating. At the bottom of this container I grate some Parmigiano-Reggiano cheese, about 1 cup. Then I add the cooked pappardelle into the container, and with a pair of tongs I toss the cheese through the pasta. I make sure all the pasta is coated with the cheese then I ladle in the bolognese sauce. Now remember, you don’t want to drown the pasta in sauce. the sauce is to complement the pasta. See the cheese sticks to the pasta and the sauce will stick to the cheese on the pasta. Can you “tastethelove” yet. Finally I place all this onto a big serving platter, and grate a little more cheese over the top and tear up some fresh basil leaves for added freshness.

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There you have it, a big plate of love.

2 responses to “Pappardelle alla Bolognese

  1. Moyia says:

    I just pulled out my kitchen aid pasta maker and was going to make this sauce this weekend. So happy to see your recipe.


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