Name: Ragu Alla Bolognese with Pappardelle: A Comforting Classic
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 medium celery stalk, finely chopped; 2 cloves garlic, minced; 500 grams ground beef; 250 grams ground pork; 1 cup dry red wine; 1 can (400 grams) crushed tomatoes; 1 tablespoon tomato paste; 1 cup whole milk; Salt and pepper to taste; Fresh basil leaves, for garnish; 400 grams Pappardelle pasta; Grated Parmigiano-Reggiano cheese, for serving

Ragu Alla Bolognese with Pappardelle is a timeless Italian dish that brings warmth and comfort to the dinner table. This classic ragù is rich, flavorful, and deeply satisfying, combining ground meats, tomatoes, and aromatic vegetables. Whether you’re cooking for family or hosting friends, this dish is sure to impress and become a staple in your kitchen. Let’s dive into the authentic preparation of this beloved Italian meat sauce!

Why You’ll Love This Ragu Alla Bolognese with

This Ragu Alla Bolognese with Pappardelle offers numerous reasons to fall in love. Firstly, the layering of flavors from the sautéed vegetables and meats creates an incredibly rich taste. Secondly, it’s a flexible recipe, allowing for adaptations based on your pantry staples. Thirdly, the slow cooking time enhances the depth of flavor, making it perfect for cozy evenings. Additionally, it pairs beautifully with a variety of pasta, particularly pappardelle, which captures the sauce perfectly. As a traditional Bolognese recipe, it brings a piece of Italian heritage to your table. Finally, this dish is gluten-free when made with the right pasta, making it accessible for various dietary needs.

Ingredients for Ragu Alla Bolognese with

Gather these items:

2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
2 cloves garlic, minced
500 grams ground beef
250 grams ground pork
1 cup dry red wine
1 can (400 grams) crushed tomatoes
1 tablespoon tomato paste
1 cup whole milk
Salt and pepper to taste
Fresh basil leaves, for garnish
400 grams Pappardelle pasta
Grated Parmigiano-Reggiano cheese, for serving

How to Make Ragu Alla Bolognese with Step-by-Step

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat.
Step 2: Add the chopped onion, carrot, and celery. Sauté until tender, about 5-7 minutes.
Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 4: Increase the heat to medium-high. Add the ground beef and ground pork, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
Step 5: Pour in the red wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce, about 5 minutes.
Step 6: Stir in the crushed tomatoes and tomato paste. Bring to a simmer.
Step 7: Reduce the heat to low and let the sauce simmer uncovered for 1.5 to 2 hours, stirring occasionally.
Step 8: After simmering, add the whole milk and mix thoroughly. Season with salt and pepper.
Step 9: In a separate pot, bring salted water to a boil. Cook the Pappardelle according to package instructions until al dente. Drain and set aside.
Step 10: Add the drained pasta to the ragù and toss well to coat.
Step 11: Plate the pasta, garnishing with fresh basil leaves and a generous sprinkle of Parmigiano-Reggiano cheese.

Pro Tips for the Perfect Ragu Alla Bolognese with

Keep these in mind:

Use high-quality ingredients for the best flavor.
Allow the sauce to simmer longer for a richer taste.
Pair with a good red wine for serving.
For an extra depth of flavor, consider adding a bay leaf during cooking.
Experiment with different types of ground meat; some may prefer a mix of lamb for a unique twist.

Best Ways to Serve Ragu Alla Bolognese with

This dish is versatile! Serve your Ragu Alla Bolognese with Pappardelle, which is the best pasta for Bolognese sauce, ensuring each strand is coated in deliciousness. You can also serve it over polenta for a comforting alternative. For a fresh touch, a side salad dressed with olive oil and vinegar complements the richness of the sauce beautifully.

Ragu Alla Bolognese with Pappardelle: A Comforting Classic - Ragu Alla Bolognese with - main visual representation

How to Store and Reheat Ragu Alla Bolognese with

After enjoying your meal, store any leftover Ragu Alla Bolognese in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, simply warm it gently over low heat on the stovetop, adding a splash of water or milk to loosen the sauce. This dish also freezes well, making it perfect for meal prep!

Frequently Asked Questions About Ragu Alla Bolognese with

What’s the secret to perfect Ragu Alla Bolognese with?

The secret lies in the slow cooking process, allowing the flavors to meld beautifully. Using quality ingredients, like grass-fed beef and fresh vegetables, enhances the taste of your Bolognese sauce.

Can I make Ragu Alla Bolognese with ahead of time?

Absolutely! In fact, making this sauce a day in advance allows the flavors to develop even more, making it an ideal dish for entertaining or busy weeknights.

How do I avoid common mistakes with Ragu Alla Bolognese with?

Common mistakes include rushing the cooking time and not allowing the meat to brown properly. Take your time to sauté the vegetables and brown the meat well for the richest flavor!

Variations of Ragu Alla Bolognese with You Can Try

There are many ways to enjoy Ragu Alla Bolognese with. For a lighter version, consider adding more vegetables such as mushrooms or zucchini to the sauce. You can also try a slow-cooked version, which allows for even richer flavors over time. For those looking for a vegetarian option, replace the meat with lentils for a hearty and satisfying meal.

For more tips on cooking techniques, check out this guide. If you’re interested in exploring more Italian recipes, visit this page. Lastly, for a deeper understanding of Italian cuisine, you can read this article.