Pappardelle Alla Bolognese
My Pappardelle Alla Bolognese will have you coming back for seconds.
Equipment
- 1 deep-sided frying pan 12-inch (Rondeau)
- 1 Dutch oven 6-quart
- 2 saucepans 6-quart
- 1 slotted spoon Large
- 1 colander
- 3 mixing bowls 1 large and 2 medium-sized
- 2 food processors 1 (10-cup) 1 mini
- 1 Microplane
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound sweet Italian sausage Casings removed
- 1 pound ground sirloin 90% lean
- 1 pound ground pork
- 3 tbsps olive oil
- 3 tbsps kosher salt
- 3 tsps black pepper Freshly ground
- 1 tsp fresh rosemary Finely minced
- 4 tbsps dried oregano
- 2 tbsps dried thyme
- 1 tbsp of fennel seeds
- 1 tsp red pepper flakes
- 2 tbsps tomato paste
- 2 large leafy-top carrots Peeled, cut into 1 1/2 inch pieces
- 1 1/2 onions 1 roughly chopped, 1/2 finely diced
- 4 cloves garlic 3 roughly chopped, 1 finely minced
- 3 ribs celery Cut into 1 1/2-inch pieces
- 1 cup Cabernet Good red wine
- 1 cup chicken broth Reduced sodium
- 1 12-ounce jar Piquillo peppers, puréed Puréed (substitute roasted red peppers)
- 1 14.5-ounce can fire-roasted tomatoes Diced
- 1 28-ounce can whole San Marzano tomatoes
- 1 28-ounce can San Marzano crushed tomatoes
- 2 fresh bay leaves Substitute dry
- 1 tbsp garlic powder
- 2 tbsps brown sugar Light or dark
- 1/2 cup whole milk
- 1 cup Parmigiano-Reggiano cheese Freshly grated (ground), extra cheese for the top
- 1 cup fresh basil leaves Roughly chopped
- 2 16-ounce packages Pappardelle
- Garnish:
- 1 large sprig fresh basil
Instructions
- Here I'm using three types of meat: sweet Italian sausage, ground pork, and lean ground sirloin.In a 12-inch deep-sided frying pan, add olive oil and whole fennel seeds. Cook 1-2 minutes over medium-high heat until fragrant. Add the ground pork, ground sirloin, and sweet Italian sausage. Using a wooden spoon, break up all the meat. Add the minced garlic, dried oregano, kosher salt, freshly ground black pepper, and finely minced fresh rosemary.Cook until the meat is completely browned, about 10 minutes. Using a slotted spoon to remove any excess grease, transfer the browned meat to a large mixing bowl. Set aside.Next, prepare the* sofrito* (vegetable mixture). In a food processor, add the quartered onions and chopped garlic cloves. Pulse until puréed. Add the celery to the puréed onion-garlic mixture, and repeat. Transfer the onion, garlic, and celery mixture to a bowl. Repeat with the chopped carrots, and transfer to the same bowl. Refer to the picture above of the* sofrito*. Finally, add the Piquillo peppers to the food processor, pulse until puréed, and transfer to a separate bowl. Set both bowls aside.In a large Dutch oven over medium heat, add 2 tablespoons olive oil, 1 tablespoon fennel seeds, and 1 teaspoon red pepper flakes. Stir and cook for 1 minute, allowing the spices to *bloom.Next, add the *sofrito, 2 tablespoons dried oregano, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and tomato paste, and stir to combine. Cook, stirring frequently, until the vegetables release their water and soften for another 5 minutes.Add the chicken broth and red wine. Stir and allow the liquids to reduce by half, 3-4 minutes. This completes the Bolognese base.Next, add the whole tomatoes, crushed tomatoes, and the diced fire-roasted tomatoes. Using the back of a wooden spoon, break up the whole tomatoes. Add bay leaves (remove them when the sauce is done), 1 tablespoon garlic powder, 1 tablespoon dried thyme, and brown sugar. Stir to combine.Lower the heat to medium-low, and simmer for 30 minutes, stirring occasionally. Next, add the browned meat mixture to the sauce and stir to combine. Simmer over low heat for another hour, stirring occasionally. Add 1/2 cup of whole milk and cook for 1 more hour. Turn the heat off. Tear fresh basil leaves, drop them into the sauce, stir to combine, and cover to keep hot.In 2 (6-quart) stockpots, each filled with 4 quarts of salted boiling water, drop both packages of the pappardelle. Cook according to the package directions, 8-10 minutes, or until al dente. Drain well.In a large, family-style serving bowl, add 1 cup grated (ground) Parmigiano-Reggiano cheese. Add the hot-cooked pasta to the bowl. Toss to coat the pasta. Next, add 2 to 3 large ladles of the Bolognese and toss. Garnish with fresh basil. Top with more freshly grated Parmigiano-Reggiano cheese. Serve hot.There you have it, my Pappardelle Alla Bolognese served family-style.
Notes
1) *Sofrito is generally a Caribbean or Latin American sauce of tomatoes, onions, peppers, garlic, and herbs. This recipe uses carrots, onion, celery, garlic, and Piquillo peppers.
2) *Bloom is a term used in cooking. Blooming spices or herbs in fat before adding liquid to the pot can extract far more flavor than simply simmering them in water.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.