Description
A classic Italian Slow Cooked Pappardelle Bolognese featuring a rich, meaty sauce made from ground sirloin beef, pancetta, soffritto vegetables, tomato paste, beef stock, and milk, simmered low and slow for hours to develop deep flavors and served over fresh pappardelle pasta with a garnish of Italian parsley and Parmesan Reggiano.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely diced
- 2 carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
Meats
- 2/3 cup pancetta or bacon, finely diced
- 1 lb ground top sirloin beef
Liquids & Condiments
- Olive oil (for cooking)
- 1/2 cup white wine
- 2 tbsp tomato paste
- 250 ml passata (optional)
- 2 cups beef stock
- 1 cup whole milk
Pasta & Garnishes
- 1 lb fresh pappardelle pasta
- Italian parsley, finely chopped (for garnish)
- Finely grated Parmesan Reggiano (to serve)
- Salt and pepper (to taste)
Instructions
- Prepare the soffritto: Place the finely diced onion, carrot, and celery in a large Dutch oven. Drizzle with olive oil and cook on medium-low heat, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes.
- Add garlic and season: Add the minced garlic to the softened vegetables and cook for an additional 2-3 minutes. Season the mixture with salt to enhance the flavors.
- Cook meats: Add the diced pancetta or bacon and ground top sirloin beef to the pan. Using a wooden spoon, break up the beef into very small pieces as it cooks to ensure even browning.
- Deglaze the pan: Once the beef is browned thoroughly, pour in the white wine to deglaze the pan. Let it simmer for about one minute to reduce slightly and absorb the flavors from the bottom of the pan.
- Add tomato elements and stock: Stir in the tomato paste and passata if using, then add the beef stock. Combine all ingredients well to create the base sauce.
- Simmer the sauce: Let the sauce simmer uncovered on low heat for 2 to 3 hours, stirring occasionally. This slow cooking helps the sauce thicken and flavors to develop richly.
- Incorporate milk: Warm the milk either in the microwave for 2 minutes or gently on the stovetop. Gradually stir the warm milk into the simmering sauce in small amounts, then cover the pot slightly and continue to simmer for an additional hour, stirring now and then to prevent sticking.
- Cook pasta: Bring a large pot of salted water to a boil and cook the fresh pappardelle pasta according to package instructions until al dente. Reserve some pasta water.
- Combine pasta and sauce: Drain the pasta and immediately toss it with the Bolognese sauce. If the sauce feels too thick or dry, add a splash of the reserved pasta water to loosen it.
- Serve: Plate the pasta topped with a garnish of finely chopped Italian parsley and a generous sprinkle of freshly grated Parmesan Reggiano cheese for a perfect finish.
Notes
- This recipe yields a traditional, richly flavored Bolognese sauce with slow simmering enhancing its depth.
- Using pancetta or bacon adds a smoky undertone to complement the beef.
- Warming and adding the milk last smooths the sauce and balances acidity for a silky finish.
- Fresh pappardelle best captures the thick sauce in its wide ribbons.
- Reserve pasta water to adjust sauce consistency just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 5 g
- Sodium: 398 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 116 mg
