PAPPARDELLE BOLOGNESE
This is wonderful!! Everyone that I have served this too - young or old - have raved about this one. It can be made one day ahead to make the meal easy to get on the table. From Bon Appetit October 2002.
Provided by lazyme
Categories Veal
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat.
- Add bacon; saute until beginning to brown, about 6 minutes.
- Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
- Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
- Add wine and bay leaves.
- Simmer until liquid is slightly reduced, about 10 minutes.
- Add broth and tomato puree.
- Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
- Season with salt and pepper.
- (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.).
- Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
- Drain.
- Transfer to pot with sauce; toss.
- Serve with Parmesan.
Nutrition Facts : Calories 1152.2, Fat 49.5, SaturatedFat 15.2, Cholesterol 177.7, Sodium 987.3, Carbohydrate 102, Fiber 6.9, Sugar 10.7, Protein 61.2
PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
- Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
- Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
- Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
- While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
- Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
- Bring a large pot of generously salted water to a rapid boil.
- When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
- Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
- Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
- Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
- Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
- Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
- Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
PAPPARDELLE BOLOGNESE
Steps:
- Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.)
- Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.
HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by Kate Ewald
Categories Milk/Cream Wine Father's Day Dinner Meat Ground Beef Venison Sausage Family Reunion Party Potluck Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- Melt butter with oil in heavy large pot over medium heat. Add next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, venison, and bacon. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes.
- Stir in milk, wine, and tomato paste. Reduce heat to low. Simmer until sauce is thick, flavors blend, and juices are reduced, stirring occasionally, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and chill. Rewarm over low heat.
- 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. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add warm Bolognese and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
- Transfer pasta to large shallow bowl. Serve, passing additional cheese.
- What to drink:
- Pour a medium-bodied red, like the Michele Chiarlo 2007 Barbera d'Asti "Le Orme" ($15, Italy).
PAPPARDELLE WITH SAUSAGE & FENNEL SEED BOLOGNESE
A perfect pasta for sharing, full of rich, tasty flavours
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
- Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
- Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
- Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.
Nutrition Facts : Calories 753 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.48 milligram of sodium
More about "pappardelle bolognese recipes"
PAPPARDELLE BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (12)Servings 4-6
- Heat oil in heavy large pot over medium-high heat. Add bacon; sauté until beginning to brown, about 6 minutes. Add onion, celery, carrot, garlic, and thyme; sauté 5 minutes. Add veal and pork; sauté until brown and cooked through, breaking up meat with back of fork, about 10 minutes. Add wine and bay leaves. Simmer until liquid is slightly reduced, about 10 minutes. Add broth and tomato puree. Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.
- Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain. Transfer to pot with sauce; toss. Serve with Parmesan.
PAPPARDELLE BOLOGNESE {PAPPARDELLE ALLA BOLOGNESE
From italianrecipebook.com
Servings 4Estimated Reading Time 2 minsCategory Pasta
- In large skillet pan ad a drizzle of extra virgin olive oil, finely chopped onion, carrot and celery stick.
BEST PAPPARDELLE BOLOGNESE RECIPE - HOW TO MAKE PAPPARDELLE
From delish.com
5/5 (2)Occupation Food EditorCuisine American, ItalianTotal Time 2 hrs 15 mins
MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
PAPPARDELLE BOLOGNESE — DANIELA'S DISH
From danieladish.com
HOW TO MAKE PAPPARDELLE BOLOGNESE - MY KITCHEN LITTLE
From mykitchenlittle.com
PAPPARDELLE RAGU ALLA BOLOGNESE SAUCE RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
PAPPARDELLE WITH BOLOGNESE SAUCE - FOOD CHANNEL
From foodchannel.com
PAPPARDELLE PASTA WITH BOLOGNESE SAUCE | LE CREUSET® CANADA …
From lecreuset.ca
PAPPARDELLE ALLA BOLOGNESE - BEST RECIPES UK
From bestrecipesuk.com
PAPPARDELLE ALLA BOLOGNESE - COOKING WITH NONNA
From cookingwithnonna.com
WHITE BOLOGNESE WITH PAPPARDELLE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
PAPPARDELLE WITH CREAMY BOLOGNESE – GOOD FOOD FOR GOOD
From goodfoodforgood.ca
PAPPARDELLE à LA BOLOGNESE WITH PARMESAN CRISPS
From makegoodfood.ca
THE BEST BOLOGNESE FOR WEEKNIGHTS: PAPPARDELLE WITH ... - I AM A …
From iamafoodblog.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BOLOGNESE SAUCE WITH PAPPARDELLE - QUEEN CULINAIRE
From queenculinaire.com
PAPPARDELLE WITH BOLOGNESE SAUCE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
PAPPARDELLE BOLOGNESE - CANADIANCOOKINGADVENTURES.COM
From canadiancookingadventures.com
BEST BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE PAPPARDELLE BOLOGNESE RECIPE | WILLIAMS SONOMA
From williams-sonoma.com
BEEF BOLOGNESE WITH FRESH PAPPARDELLE PASTA & BRUSSELS SPROUTS
From blueapron.com
AUTHENTIC BOLOGNESE SAUCE WITH PAPPARDELLE- SIP AND FEAST
From sipandfeast.com
PAPPARDELLE BOLOGNESE - RECIPE BOY
From recipeboy.com
PAPPARDELLE BOLOGNESE SAUCE - THE WOODEN SKILLET
From thewoodenskillet.com
PAPPARDELLE BOLOGNESE RECIPE | ORSARA RECIPES
From orsararecipes.net
FRESH PAPPARDELLE WITH BOLOGNESE - MY TASTY TRIALS
From mytastytrials.com
PAPPARDELLE WITH WHITE BOLOGNESE BY CHEF TONY MANTUANO
From lacucinaitaliana.com
10 BEST PAPPARDELLE PASTA RECIPES | YUMMLY
From yummly.com
CLASSIC HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE)
From spendwithpennies.com
PAPPARDELLE BOLOGNESE RECIPE - PACIFIC FOODS
From pacificfoods.com
PAPPARDELLE BOLOGNESE – MARIA'S ITALIAN KITCHEN
From mariasitaliankitchen.com
BOLOGNESE WITH PAPPARDELLE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PAPPARDELLE WITH BOLOGNESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 BEST PAPPARDELLE PASTA RECIPES - TOP RECIPES
From topteenrecipes.com
PAPPARDELLE BOLOGNESE – BERTOLLI
From bertolli.com
PAPPARDELLE BOLOGNESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAPPARDELLE BOLOGNESE RECIPE - YOUTUBE
From youtube.com
PAPPARDELLE WITH BOLOGNESE SAUCE – FOOD NETWORK KITCHEN
From foodnetwork.com
VEGETABLE BOLOGNESE WITH PAPPARDELLE - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
PAPPARDELLE WITH WHITE BOLOGNESE RECIPE - ANDREW …
From foodandwine.com
GLUTEN FREE, DAIRY FREE, HEALTHY & VEGETARIAN ONION RECIPES | PERI ...
From periandsons.com
#time-to-make #course #main-ingredient #preparation #main-dish #beef #pasta #pork #dietary #low-sodium #veal #low-in-something #meat #pasta-rice-and-grains #4-hours-or-less
You'll also love