BA's Best Bolognese with Pappardelle
ID: 1376a3b0...
A rich, deeply savory classic Bolognese sauce that relies on patience and low-and-slow simmering to coax out maximum flavor. Combined with broad pappardelle pasta and freshly grated Parmigiano-Reggiano, this comforting Italian dish offers a truly authentic, velvety pasta experience.
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🍳 Cooking Flow
Pulse the aromatic vegetables in a food processor to form a fine sofrito, and chop the pancetta. → Sear the ground beef in large, loose clumps to develop a deep crust, then remove and crisp the pancetta. → Cook the sofrito, return the beef, add white wine, and reduce until dry before caramelizing the tomato paste. → Add stock and milk, then simmer uncovered on very low heat for 2.5 to 3 hours until thick. → Toss cooked pappardelle directly into the sauce with pasta water and Parmesan cheese until emulsified.
Cooking Steps
Brief Cooking Order
Pulse the aromatic vegetables in a food processor to form a fine sofrito, and chop the pancetta. → Sear the ground beef in large, loose clumps to develop a deep crust, then remove and crisp the pancetta. → Cook the sofrito, return the beef, add white wine, and reduce until dry before caramelizing the tomato paste. → Add stock and milk, then simmer uncovered on very low heat for 2.5 to 3 hours until thick. → Toss cooked pappardelle directly into the sauce with pasta water and Parmesan cheese until emulsified.
Introduction
A rich, deeply savory classic Bolognese sauce that relies on patience and low-and-slow simmering to coax out maximum flavor. Combined with broad pappardelle pasta and freshly grated Parmigiano-Reggiano, this comforting Italian dish offers a truly authentic, velvety pasta experience.
Step 1
Prepare the sofrito: Combine chopped onion, celery, and carrot in a food processor. Pulse several times until the vegetables are very finely minced but not pureed.
Step 2
Finely chop 3 ounces of pancetta to prepare it for rendering.
Step 3
In a Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the ground beef in loose 1 to 1.5-inch clumps. Sear without moving for 1.5 to 2 minutes on each side to build a deep crust. Season lightly with salt, then transfer the partially browned beef to a bowl, leaving the rendered fat in the pot.
Step 4
Wipe out any excess dirty grease from the Dutch oven using a paper towel folded in tongs, leaving just a thin layer of cooking oil.
Step 5
Add the chopped pancetta to the Dutch oven. Render over medium heat until crisp and the fat has released, about 6 to 8 minutes.
Ingredients List
Important Notes
Sear the ground beef in large clumps without stirring immediately; this develops a deep caramelized crust which enhances the meat flavor.
Using white wine instead of red wine provides a lighter acidity that balances the richness of the beef without overpowering the sauce.
Simmer the sauce uncovered on the lowest possible heat setting. Only an occasional bubble should break the surface.
Do not discard all the pasta water. The starchy cooking water is essential to loosen the thick sauce and help it bind directly to the noodles.
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