Pappardelle with Bolognese Sauce
Pappardelle with Bolognese Sauce
Rated 4.3 stars by 4 users
Author:
Olivelle
Servings
6-8
Prep Time
15 minutes
Cook Time
165 minutes
This rich and tender Bolognese sauce, made with white wine and milk, brings deep flavors that develop from slow cooking. The hearty sauce pairs perfectly with wide pappardelle noodles, making every bite a satisfying experience. Make a big batch on the weekend and enjoy this comforting meal all week long!
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Ingredients
For the Sauce
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2 Tbsp Caramelized Garlic Infused Olive Oil
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¼lb Bacon, diced
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3 Carrots, small dice
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1 Large Yellow Onion, small dice
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4 Celery Stalks, small dice
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2 tsp Smokey Bacon Infused Sea Salt
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2 tsp Rainbow Pepper, ground
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½lb Ground Beef
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½lb Ground Pork
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2 Tbsp Tomato Paste
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½ cup Dry White Wine
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¼ cup Bruschetta Italian Dried Herb Blend
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1 cup Milk, divided
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1 cup Beef Stalk
For Serving
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1lb Pappardelle Pasta
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1 Pasta Rocks
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¼ cup Parmesan, finely grated
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2 Tbsp Parsley
Directions
In a large dutch oven over medium high heat add olive oil to the pan. Once hot add carrots, onion, and celery. Cook until soft for about 7 minutes.
Add ground meats and season with salt and pepper. Cook until the meat is browned for about 6-7 minutes.
Add tomato paste and stir. Pour in white wine and scrape the bottom of the pan then add Bruschetta. Cook an additional 2-3 minutes or until wine is absorbed.
Add ½ cup milk and beef stock. Bring to a simmer and cover pot. Let simmer on low for 2 hours partially covered. If liquid has been absorbed add more beef stock to keep sauce moist
Five minutes before serving stir in remaining ½ cup milk
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
Add desired portion of pappardelle noodles and sauce to a serving bowl. Top with cheese and parsley and serve!
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.