Description
Classic Ragù alla Bolognese with Pappardelle is a rich and flavorful Italian dish that combines ground meats, tomatoes, and aromatic vegetables.
Ingredients
Scale
- 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
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrot, and celery. Sauté until tender, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Increase the heat to medium-high. Add the ground beef and pork, breaking it up with a spoon. Cook until browned, about 8-10 minutes.
- Pour in the red wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce, about 5 minutes.
- Stir in the crushed tomatoes and tomato paste. Bring to a simmer.
- Reduce the heat to low and let the sauce simmer uncovered for 1.5 to 2 hours, stirring occasionally.
- After simmering, add the whole milk and mix thoroughly. Season with salt and pepper.
- In a separate pot, bring salted water to a boil. Cook the Pappardelle according to package instructions until al dente. Drain and set aside.
- Add the drained pasta to the ragù and toss well to coat.
- Plate the pasta, garnishing with fresh basil leaves and a generous sprinkle of Parmigiano-Reggiano cheese.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Ragu Alla Bolognese, Pappardelle, Italian recipe