Authentic Pappardelle Bolognese (ragù alla bolognese)

Learn how to make Authentic Pappardelle Bolognese (ragù alla bolognese) at home! This rich and hearty Italian meat sauce is perfect for family dinners, celebrations, or a cozy night in. The combination of beef, turkey, and San Marzano tomatoes creates a depth of flavor that will impress anyone. With a simmering time that allows the ingredients to meld beautifully, this dish is truly a culinary masterpiece that brings Italy to your table.

Why You’ll Love This Recipe

• Rich Flavor: The long simmering process intensifies the flavors, giving you a deliciously aromatic sauce.
• Versatile Dish: Ideal for any occasion, from casual weeknight meals to festive gatherings.
• Simple Ingredients: Made with accessible ingredients that can easily be found at your local grocery store.
• Hearty and Satisfying: This dish is filling and sure to please even the heartiest of appetites.
• Perfect Pairing: Serve it with pappardelle pasta for an authentic Italian experience.

Tools and Preparation

To make Authentic Pappardelle Bolognese (ragù alla bolognese), having the right tools can simplify your cooking process. Here’s what you’ll need:

Essential Tools and Equipment

• Large cast iron pot or Dutch oven
• Chef’s knife
• Wooden spoon
• Cutting board
• Food processor (optional)

Importance of Each Tool

• Cast Iron Pot or Dutch Oven: Provides even heat distribution, perfect for slow cooking the sauce.
• Chef’s Knife: A sharp knife ensures quick and safe chopping of vegetables.
• Wooden Spoon: Ideal for stirring without scratching your pots while combining ingredients.
• Food Processor: Makes chopping vegetables easier and faster if you’re in a hurry.

Ingredients

For the Sauce

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 4 oz diced turkey strips
• 1 lb ground beef
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3 Tablespoons tomato paste
• 3/4 cup dry white or red apple vinegar
• 1/2 cup beef stock or chicken stock (add more as needed)
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste

For the Pasta

• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

How to Make Authentic Pappardelle Bolognese (ragù alla bolognese)

Step 1: Chop the Soffritto

Use a chef’s knife to finely chop the soffritto—onions, carrots, and celery. Alternatively, you can use a food processor to pulse them until finely chopped.

Step 2: Cook the Turkey Strips

In a large cast iron pot or Dutch oven, heat the olive oil and melted butter over medium heat. Add turkey strips and cook for 3–5 minutes until lightly browned.

Step 3: Add the Soffritto

Once the turkey strips are cooked, add your chopped soffritto. Cook for another 3–4 minutes with a healthy pinch of salt until softened.

Step 4: Brown the Mince

Next, add the ground beef to the pot. Cook until no longer pink and most liquid has been absorbed—approximately 5–7 minutes.

Step 5: Cook Off the Apple Vinegar and Tomato Paste

Add apple vinegar to deglaze the pot, scraping any brown bits off the bottom. Cook for 3–4 minutes until mostly evaporated. Stir in tomato paste and cook for an additional 2–3 minutes.

Step 6: Add Tomatoes and Broth; Then Simmer

Add San Marzano tomatoes with their juices, broth, and Parmigiano cheese rind. Season generously with salt, black pepper, and nutmeg. Cover and simmer on low heat for 4–5 hours while stirring occasionally.

Step 7: Add Milk Towards the End

In the final hour (or last 30 minutes), stir in whole milk for added creaminess.

Step 8: Cook Pasta and Serve with Sauce

Bring a large pot of salted water to boil; cook pappardelle until al dente according to package instructions. Reserve about 3/4 cup pasta water before draining. Combine pasta with bolognese sauce in your pot along with reserved pasta water as needed. Finish by stirring in freshly grated Parmigiano Reggiano cheese before serving. Enjoy!

How to Serve Authentic Pappardelle Bolognese (ragù alla bolognese)

Serving your Authentic Pappardelle Bolognese is just as important as making it. A well-presented dish enhances the dining experience, making it more enjoyable for everyone involved. Here are some serving suggestions to elevate your meal.

Classic Presentation

• Use a large serving bowl for pasta and top it generously with the bolognese sauce.
• Sprinkle freshly grated Parmigiano Reggiano cheese over the top for added flavor.

Fresh Herbs

• Garnish with chopped fresh basil or parsley to add a pop of color and freshness to the dish.
• This not only enhances the visual appeal but also complements the flavors of the sauce.

Cracked Black Pepper

• Provide a pepper grinder at the table, allowing guests to add freshly cracked black pepper according to their taste.
• This adds a personal touch and enhances the overall flavor profile of the dish.

Olive Oil Drizzle

• A light drizzle of high-quality olive oil over the finished plate can elevate its richness.
• This adds an aromatic touch and enhances the dish’s flavor complexity.

Accompanying Bread

• Serve crusty Italian bread or garlic bread on the side for dipping into any leftover sauce.
• This provides a satisfying texture contrast and allows guests to enjoy every bite.

Wine Pairing Alternatives

• Offer sparkling water or fruit-infused beverages as refreshing pairings.
• These alternatives cleanse the palate without overpowering the delicious flavors of your bolognese.

How to Perfect Authentic Pappardelle Bolognese (ragù alla bolognese)

Perfecting your Authentic Pappardelle Bolognese involves attention to detail at each step. Here are some tips to ensure your sauce is restaurant-quality.

• Use quality ingredients: Always opt for fresh, high-quality San Marzano tomatoes and good cuts of meat for an authentic flavor.
• Simmer slowly: Allowing your sauce to simmer gently for several hours enhances depth in flavor and richness.
• Adjust seasoning gradually: Taste as you go, adding salt, pepper, and nutmeg little by little until balanced.
• Stir frequently: Regularly stirring helps prevent sticking and ensures even cooking throughout the sauce.
• Incorporate milk at the right time: Adding milk towards the end of cooking gives a rich creaminess that elevates your bolognese.
• Don’t rush the pasta: Cooking pappardelle until al dente ensures it holds up well against the hearty sauce.

Best Side Dishes for Authentic Pappardelle Bolognese (ragù alla bolognese)

Pairing side dishes with your Authentic Pappardelle Bolognese can enhance your meal. Here are some excellent options that complement this hearty main course.

1. Garlic Bread: Crispy, buttery garlic bread is perfect for mopping up leftover sauce.
2. Caesar Salad: A classic Caesar salad with crunchy romaine, croutons, and parmesan adds freshness and balance.
3. Bruschetta: Toasted bread topped with diced tomatoes, garlic, basil, and olive oil offers a delightful appetizer option.
4. Roasted Vegetables: Seasonal roasted vegetables bring a healthy element that pairs beautifully with rich pasta dishes.
5. Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze provide a refreshing contrast in flavors.
6. Steamed Asparagus: Lightly steamed asparagus seasoned with olive oil makes for an elegant side that complements pasta nicely.

Common Mistakes to Avoid

Making Authentic Pappardelle Bolognese (ragù alla bolognese) can be straightforward, but there are common pitfalls to watch out for.

• Using the wrong meat: It’s crucial to use a combination of ground beef and turkey strips. Avoid using other meats that may not provide the same flavor profile.
• Skipping the simmering time: Authentic bolognese requires a long simmer to develop deep flavors. Don’t rush this process; aim for at least 4-5 hours on low heat.
• Neglecting the soffritto: This mixture of finely chopped onions, carrots, and celery is essential for depth. Avoid cutting corners by not cooking it properly.
• Not adding enough seasoning: Salt and pepper are key to enhancing the dish’s flavors. Always taste as you go and adjust accordingly.
• Forgetting the cheese rind: Adding a Parmigiano Reggiano cheese rind during cooking enriches the sauce significantly. Don’t skip this step for optimal flavor.
• Overcooking the pasta: Cook your pappardelle until al dente. Overcooked pasta will not hold up well against the rich sauce.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Allow the sauce to cool completely before refrigerating.

Freezing Authentic Pappardelle Bolognese (ragù alla bolognese)

• Freeze in airtight containers or freezer bags for up to 3 months.
• Label containers with date and contents for easy identification.

Reheating Authentic Pappardelle Bolognese (ragù alla bolognese)

• Oven: Preheat to 350°F (175°C) and cover with foil. Heat until warmed through, about 20-30 minutes.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between until hot.
• Stovetop: Reheat in a saucepan over medium-low heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Authentic Pappardelle Bolognese (ragù alla bolognese).

Can I use different types of meat?

Yes! While traditional recipes often use beef and turkey, you can experiment with lamb or chicken for different flavors.

How can I make this dish vegetarian?

To create a vegetarian version, replace meat with sautéed mushrooms or lentils and omit any animal products like cheese rind.

What pasta works best with bolognese sauce?

Pappardelle is ideal due to its wide surface area that holds onto the sauce well. You can also use tagliatelle or fettuccine if needed.

How long should I simmer my bolognese sauce?

For the best results, simmer your sauce on low heat for approximately 4-5 hours, stirring occasionally to develop rich flavors.

Can I substitute apple vinegar?

Yes! You can replace apple vinegar with balsamic vinegar or red wine vinegar for different flavor nuances while maintaining acidity.

Final Thoughts

Authentic Pappardelle Bolognese (ragù alla bolognese) is a comforting dish perfect for family dinners or special occasions. Its rich flavors come from slow cooking and quality ingredients. Feel free to customize your recipe by adding vegetables or adjusting seasonings based on your taste preferences!

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Authentic Pappardelle Bolognese (ragù alla bolognese)

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• Author: Alexia
• Total Time: 5 hours 20 minutes
• Yield: Serves approximately 6

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Description

Indulge in the authentic flavors of Italy with this delightful Pappardelle Bolognese (ragù alla bolognese). This hearty Italian meat sauce, featuring a rich combination of ground beef and turkey, is simmered to perfection with San Marzano tomatoes and aromatic vegetables. Each bite is a comforting blend of savory notes, making it an ideal dish for family dinners or special gatherings. Serve it over wide pappardelle noodles for an authentic experience that transports you straight to the heart of Italy. This recipe is not only delicious but also easy to prepare, ensuring you’ll impress your guests without spending hours in the kitchen.

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Ingredients

Scale 1x2x3x

• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 medium to large yellow or red onion
• 2 medium to large carrots
• 2 celery ribs
• 4 oz diced turkey strips
• 1 lb ground beef
• 2 cans (28 oz each) San Marzano plum tomatoes with the juices
• 3 Tablespoons tomato paste
• 3/4 cup dry apple vinegar
• 1/2 cup beef stock or chicken stock (add more as needed)
• 1 cup whole milk
• 1 medium to large Parmigiano Reggiano cheese rind
• 1 healthy pinch of nutmeg
• Salt & black pepper to taste
• 1 lb dried pappardelle pasta
• 1 cup freshly grated Parmigiano Reggiano

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Instructions

1. Finely chop the onion, carrots, and celery (soffritto) using a chef's knife or food processor.
2. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Cook turkey strips for 3–5 minutes until browned.
3. Add soffritto to the pot and cook for 3–4 minutes until softened.
4. Stir in ground beef and cook until browned, about 5–7 minutes.
5. Deglaze with apple vinegar, scraping any brown bits off the pot bottom. Add tomato paste and cook for 2–3 minutes.
6. Mix in San Marzano tomatoes with their juices, stock, and cheese rind. Season with salt, black pepper, and nutmeg. Cover and simmer on low for 4–5 hours.
7. In the final hour, stir in whole milk for added creaminess.
8. Cook pappardelle in salted water until al dente. Combine pasta with sauce before serving.

• Prep Time: 20 minutes
• Cook Time: 300 minutes
• Category: Main
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 7g
• Sodium: 650mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg