Recipes Main Courses Pasta Rice and Grains Pappardelle with Bolognese Sauce

Pappardelle with Bolognese Sauce

Pappardelle with Bolognese Sauce is rated 4.2 out of 5 by 13.
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Prep Time: 20 minutes
Cook Time: 140 minutes
Servings: 6

A combination of ground beef, ground pork and pancetta lends great flavor to this classic Italian sauce, which is tossed with wide pasta noodles known as pappardelle. Be sure to cook the pasta until it’s just al dente—tender but still a bit chewy. You won’t need all of the sauce for this dish; freeze the rest to serve again with pasta or to use in lasagna.

Ingredients:

  • 2 Tbs. olive oil
  • 1 1/4 lb. (625 g) ground beef
  • 1 1/4 lb. (625 g) ground pork
  • Kosher salt and freshly ground pepper, to taste
  • 4 oz. (125 g) pancetta, cut into 1/2-inch (12-mm) dice
  • 1 yellow onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 celery stalk, finely diced
  • 5 garlic cloves, minced
  • 1/3 cup (3 oz./90 g) tomato paste
  • 1 cup (8 fl. oz./250 ml) dry red wine
  • 1 cup (8 fl. oz./250 ml) milk
  • 2 cans (each 28 oz./875 g) whole tomatoes, passed through a
      food mill
  • 2 bay leaves
  • 1 Parmigiano-Reggiano cheese rind
  • 1 lb. (500 g) pappardelle, cooked until al dente and drained
  • Grated Parmigiano-Reggiano cheese for serving

Directions:

In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef and pork, and season with salt and pepper. Cook, stirring occasionally, until browned, about 12 minutes. Transfer to a paper towel-lined plate. Add the pancetta to the pan and cook, stirring occasionally, until crisp, about 7 minutes. Transfer to a paper towel-lined plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion, carrots and celery and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the ground meats, pancetta, milk, tomatoes, bay leaves and cheese rind. Season with salt and pepper and bring to a simmer.

Cover partially, reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, 1 1/2 to 2 hours. Remove and discard the bay leaves and cheese rind.

Toss the pasta with about 3 cups (24 fl. oz./750 ml) of the sauce (reserve the remaining sauce for another use). Sprinkle cheese on top. Serve immediately and pass additional cheese alongside. Serves 4 to 6.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from A Winner... This is one of the best Bolognese sauces we've ever had. Very rich and thick. The only change I made, like I do with most recipes is substituted half and half for the milk. Enjoy
Date published: 2015-03-08
Rated 5 out of 5 by from a definite keeper Followed the recipe pretty much except drained the meat in a colander which definitely decreased the grease. Actually forgot to do the pancetta next but sauteed it in a separate pan with some of that grease. Used a combination of different kinds of tomatoes..added extra paste and added oregano, thyme and basil. Did not have a cheese rind :( but adding extra grated cheese at the end was perfect) Oh and no its not traditional but chopped up some green olives in at the end...delish. that and a splash of premium cold pressed EVO at the end was the topping on this incredible dish. Made it with pappardelle but will do leftovers with spaghetti squash in the next few days.
Date published: 2014-02-12
Rated 4 out of 5 by from Perfect for a cold night I wanted something warming that would fill my apartment with delicious smells. This did not disappoint. Used 1lb ground chuck and pork, 1/2lb ground veal, 3oz pancetta, $11 bottle of Cab, and whole milk. I did not immediately stir the tomato paste into the vegetables. Instead, I pushed the vegetables to the sides, put the paste in the center, and cooked it until it caramelized. Then I mixed it with the vegetables and continued. Because I do not have a food mill, I pulsed the tomatoes and their juices in a blender a few times, in 2 batches. Cooked it for around 3 hours. When I use the leftovers I will probably finishing cooking the pappardelle in the sauce, and maybe top with some high quality extra virgin olive oil in addition to Parmigiano.
Date published: 2014-01-24
Rated 1 out of 5 by from Disappointing I was so hopeful this would be the defining Bolognese Sauce I've been searching for but it totally lacked flavor. With the exception of using San Marzano "crushed" tomatoes, as another cook had done, I made the recipe exactly as stated. I now have a huge pan of sauce and hoping to salvage it with a jar of store-bought marinara sauce and make a lasagna. Bummer!
Date published: 2013-10-23
Rated 5 out of 5 by from Another one for the family cookbook! Made as directed, but added 1/2 tsp of red pepper flakes. This is an amazing recipe, one that works for company or just the family. Will definitely file this under our favorite recipes!
Date published: 2013-09-21
Rated 5 out of 5 by from Delicious! "That was absolutely incredible!" was the quote from my husband after having this dish. Even my kids (who don't like much) thought it was really good, saying it more than once. The flavors are bold and delicious and it also works really well as a dip for chips or nachos. I did use only 1 lb. of both the beef and the pork, but followed the rest of the recipe as is. It was still very "meaty". The cheese rind really adds nice flavor. Will definitely be making this again.
Date published: 2013-09-05
Rated 5 out of 5 by from Outstanding Recipe This was an absolutely wonderful bolognese recipe. We followed the recipe as described. Only substitution is we used 2 28-oz cans of San Marzano crushed tomatoes. The flavor was wonderful, and the amount of meat was just right. It is, after all, bolognese, and therefore should be rich in meat! We made our own pappardelle pasta, and will make this recipe again. I would definitely serve this at a dinner party.
Date published: 2013-09-02
Rated 5 out of 5 by from Wonderful Bolognese Made this dish and it was absolutely to die for. I will definitely make it again. I followed the recipe to a T and used San Marzano tomatoes. Made my own pappardelle, and it was a fun evening cooking in the kitchen with my husband and a good bottle of wine.
Date published: 2013-08-20
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