Bolognese Sauce with Pappardelle
ID: c9e705bf...
A rich, savory, and authentic Italian Bolognese sauce slowly simmered to perfection with ground meat, aromatic vegetables, white wine, and whole milk. Served over thick pappardelle pasta and topped with Parmesan cheese, it is the ultimate comforting family meal.
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🍳 Cooking Flow
Prep all vegetables and herbs beforehand. → Sauté onions, carrots, celery, and garlic, then brown the ground meat. → Add the wine and reduce, then stir in crushed tomatoes, tomato paste, water, parsley, and milk. → Simmer slowly on low heat, partially covered, for about 2 hours. → Cook the pappardelle pasta, toss with butter and sauce, and serve topped with cheese.
Cooking Steps
Brief Cooking Order
Prep all vegetables and herbs beforehand. → Sauté onions, carrots, celery, and garlic, then brown the ground meat. → Add the wine and reduce, then stir in crushed tomatoes, tomato paste, water, parsley, and milk. → Simmer slowly on low heat, partially covered, for about 2 hours. → Cook the pappardelle pasta, toss with butter and sauce, and serve topped with cheese.
Introduction
A rich, savory, and authentic Italian Bolognese sauce slowly simmered to perfection with ground meat, aromatic vegetables, white wine, and whole milk. Served over thick pappardelle pasta and topped with Parmesan cheese, it is the ultimate comforting family meal.
Step 1
Prep all the ingredients: finely chop the yellow onion and celery stalk, peel and shred the carrot on a box grater, mince the garlic cloves, and finely chop the fresh parsley.
Step 2
Heat 2 Tbsp olive oil and 2 Tbsp unsalted butter in a large Dutch oven over medium heat.
Step 3
Add the chopped onion and sauté for about 3 minutes until softened and translucent.
Step 4
Add the finely chopped celery and shredded carrot. Sauté for another 5 minutes until golden. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 5
Add the ground meat to the pot. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Cook for about 5 minutes, breaking the meat up with a spatula until browned.
Ingredients List
Important Notes
Prepping all your ingredients (mise en place) before starting to cook makes the process much more organized and stress-free.
Shredding the carrots rather than chopping them allows them to melt into the sauce seamlessly while imparting natural sweetness.
Whole milk is added before the long simmer to help tenderize the meat, creating a rich and velvety texture.
Always reserve a cup of pasta cooking water before draining; it can be used to loosen up the sauce if it becomes too thick when tossing.
The sauce keeps very well in the refrigerator or can be frozen for future quick dinners.
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