Name: Ragu Alla Bolognese with Pappardelle: The Ultimate Guide
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 2 cloves garlic, minced; 500g ground beef; 300g ground pork; 150ml red wine; 400g canned crushed tomatoes; 2 tablespoons tomato paste; 1 cup whole milk; Salt to taste; Black pepper to taste; 400g pappardelle pasta; Fresh basil leaves (for garnish); Grated Parmigiano-Reggiano cheese (for serving)

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Introduction

Ragu Alla Bolognese with Pappardelle is more than just a meal; it’s a celebration of Italian culinary tradition. This rich and hearty meat sauce is lovingly simmered, creating a depth of flavor that transforms your dining experience. When paired with wide, flat pappardelle pasta, each bite becomes a comforting embrace. Whether you’re an experienced chef or a beginner, this recipe will guide you through making an authentic Bolognese sauce that will have everyone asking for seconds.

Why You’ll Love This Ragu Alla Bolognese with

This dish is perfect for a family dinner or a special occasion. Here are a few reasons why you’ll be drawn to this Bolognese sauce recipe: it’s hearty, satisfying, and packed with flavor. The marriage of ground beef and pork lends a rich taste, while the slow-cooked tomatoes and red wine create an aromatic experience. Not to mention, it’s an authentic Bolognese recipe that transports your taste buds straight to Italy. Plus, it’s gluten-free, making it a great option for various diets!

Ingredients for Ragu Alla Bolognese with

Gather these items:

2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
500g ground beef
300g ground pork
150ml red wine
400g canned crushed tomatoes
2 tablespoons tomato paste
1 cup whole milk
Salt to taste
Black pepper to taste
400g pappardelle pasta
Fresh basil leaves (for garnish)
Grated Parmigiano-Reggiano cheese (for serving)

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

Step 1: In a large skillet, heat the olive oil and butter over medium heat until melted and bubbly.
Step 2: Add chopped onion, carrot, and celery. Sauté for about 5-7 minutes or until softened and fragrant.
Step 3: Stir in the minced garlic and cook for another minute until aromatic.
Step 4: Increase the heat to high and add the ground beef and ground pork. Cook until browned, breaking it up with a spoon.
Step 5: Pour in the red wine, scraping the bottom of the pan to release any browned bits. Simmer until the wine has mostly evaporated.
Step 6: Stir in the crushed tomatoes and tomato paste. Season with salt and pepper to taste.
Step 7: Lower the heat and let the sauce simmer for about 1.5 hours, stirring occasionally to prevent sticking.
Step 8: Gradually add the milk, stirring until fully combined. Let it cook for another 30 minutes, allowing the sauce to thicken.
Step 9: In a large pot of salted boiling water, cook the pappardelle according to the package instructions until al dente. Drain and set aside.
Step 10: Toss the cooked pappardelle with the sauce until well coated.

Pro Tips for the Best Ragu Alla Bolognese with

Keep these in mind:

Use quality meat for better flavor.
Let the sauce simmer longer for a richer taste.
Garnish with fresh basil and cheese before serving.
For a deeper flavor, consider using a slow-cooked Ragu Alla Bolognese.

Best Ways to Serve Ragu Alla Bolognese with

Here are some delicious serving suggestions for Bolognese sauce:

Pair it with freshly baked garlic bread for a delightful appetizer.
Serve alongside a crisp green salad to balance the richness of the dish.
Top with fresh basil and a generous sprinkle of Parmigiano-Reggiano cheese for that authentic touch.

How to Store and Reheat Ragu Alla Bolognese with

For meal prep, store any leftover Ragu Alla Bolognese with beef in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat until heated through. You can also freeze the sauce for up to 3 months. Just defrost and reheat when you’re ready to enjoy!

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 over time makes a significant difference. Incorporating quality ingredients, especially the meat and wine, enhances the overall taste.

Can I make Ragu Alla Bolognese with ahead of time?

Absolutely! This dish tastes even better the next day as the flavors develop. Just store it in the fridge and reheat before serving.

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

To avoid drying out the sauce, ensure you maintain low heat during cooking and stir occasionally. Also, don’t rush the simmering process; patience is key.

Variations of Ragu Alla Bolognese with You Can Try

Here are some Italian Bolognese sauce variations to consider:

For a vegetarian option, swap meat for lentils and add extra vegetables.
Try using a mix of ground turkey and beef for a lighter version.
Experiment with different pasta types; while pappardelle is classic, tagliatelle or even gnocchi can be delightful alternatives.