Bolognese Sauce with Pappardelle
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. Chef's tips: (1) Prepping all your ingredients (mise en place) before starting to cook makes the process much more organized and stress-free. (2) Shredding the carrots rather than chopping them allows them to melt into the sauce seamlessly while imparting natural sweetness. (3) Whole milk is added before the long simmer to help tenderize the meat, creating a rich and velvety texture. (4) 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. (5) The sauce keeps very well in the refrigerator or can be frozen for future quick dinners.
- Time: 300 min
- Servings: 6
Source: ChefChef
Ingredients
- Extra virgin olive oil
- Unsalted butter
- Yellow onion, chopped
- Celery stalk, finely chopped
- Medium carrot, peeled and shredded
- Garlic cloves, minced
- Ground beef or beef and pork mixture
- Fine sea salt
- Freshly ground black pepper
- Dry white wine
- Canned crushed tomatoes
- Hot water
- Double-concentrated tomato paste
- Fresh parsley, finely chopped
- Whole milk
- lbs Pappardelle or tagliatelle pasta
- to serve Parmesan cheese, grated