Description
This Slow Cooked Pappardelle Bolognese features a rich, savory meat sauce slowly simmered to perfection. Combining finely diced onion, carrot, celery, garlic, pancetta, and ground sirloin beef, the sauce is enriched with white wine, tomato paste, passata, beef stock, and milk to create a luxurious depth of flavor. Served over fresh pappardelle pasta and garnished with Italian parsley and Parmesan Reggiano, this classic Italian dish is a comforting and hearty meal perfect for a family dinner.
Ingredients
Scale
Vegetables
- 1 medium onion, finely diced
- 2 carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
Meat and Dairy
- 2/3 cup pancetta or bacon, finely diced
- 1 lb ground top sirloin beef
- 1 cup whole milk
- Finely grated Parmesan Reggiano, to serve
Liquids and Others
- Olive oil, for cooking
- 1/2 cup white wine
- 2 tbsp tomato paste
- 250 ml passata (optional)
- 2 cups beef stock
- Salt and pepper, to taste
- 1 lb fresh pappardelle pasta
- Italian parsley, finely chopped, for garnish
Instructions
- Cook the soffritto: Place finely diced onion, carrot, and celery in a large Dutch oven. Drizzle with olive oil and cook on medium-low heat, stirring occasionally, until softened and fragrant, about 8 minutes.
- Add garlic: Stir in minced garlic and cook for another 2-3 minutes, seasoning with salt to bring out the flavors.
- Brown the meat and pancetta: Add diced pancetta or bacon and ground sirloin beef to the pot. Break the meat up with a wooden spoon and cook until browned evenly and no longer pink.
- Deglaze with wine: Pour in the white wine and let it simmer for about a minute to deglaze the pan, scraping up any flavorful browned bits from the bottom.
- Add tomato paste and passata: Stir in the tomato paste and optional passata, mixing thoroughly to combine.
- Add beef stock and simmer: Pour in the beef stock and stir to combine. Simmer uncovered over low heat for 2 to 3 hours, stirring occasionally, until the sauce thickens and develops rich flavor.
- Incorporate the milk: Warm the milk in the microwave or on the stove for 2 minutes. Slowly add the warmed milk to the sauce while it continues to simmer, stirring gently.
- Continue simmering: Partially cover the pot and simmer for an additional hour, stirring occasionally to prevent sticking and to let the flavors meld.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the fresh pappardelle according to the package instructions until al dente. Reserve some pasta water before draining.
- Toss pasta with sauce: Drain the pasta and add it directly to the sauce in the Dutch oven. Toss well to coat the pasta with the Bolognese sauce. If the sauce is too thick or dry, incorporate some reserved pasta water to loosen it.
- Serve: Plate the pasta, garnish with finely chopped Italian parsley and a generous sprinkle of grated Parmesan Reggiano, and serve immediately.
Notes
- For the most authentic flavor, slowly simmer the sauce for the full 3 to 4 hours to develop a rich and deep taste.
- If the sauce thickens too much during cooking, add a little water or extra stock to maintain a luscious texture.
- Using fresh pappardelle pasta elevates the dish by providing a tender, wide noodle that holds the hearty sauce well.
- Pancetta or bacon adds a smoky, savory complexity, but can be omitted for a leaner version.
- Adjust seasoning with salt and pepper throughout to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 5g
- Sodium: 398mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 116mg
