Pappardelle Bolognese
Pappardelle pasta with a rich meat sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Bolognese sauce, a rich meat ragu, traces its roots back to Imola, near Bologna, in the 18th century. Initially served with pasta other than the wide, ribbon-like pappardelle, it evolved over time to become a celebrated dish associated with the Emilia-Romagna region and enjoyed with various pasta shapes, including pappardelle.
Pappardelle Bolognese represents Italian culinary traditions of slow cooking, fresh ingredients, and family meals. It is a dish often enjoyed during special occasions and gatherings, symbolizing warmth, comfort, and shared pleasure.
Sunday Lunch Tradition
In many Italian families, a hearty pasta dish like Pappardelle Bolognese is a staple of Sunday lunch, bringing family members together to enjoy a leisurely meal and conversation.
Regional Variations
While the core elements of Bolognese sauce remain consistent, variations exist depending on the region and family traditions. Some might include different types of meat, vegetables, or cooking techniques.
Pride in Ingredients
Italians take pride in using high-quality, locally sourced ingredients, believing that the best flavors come from the freshest and finest produce.
Pappardelle Bolognese boasts a rich, savory, and slightly sweet flavor profile. The slow-cooked meat ragu provides depth and umami, balanced by the subtle sweetness of tomatoes and the richness of dairy. Fresh herbs add aromatic notes, while the pasta itself offers a satisfying, chewy texture.
The core flavor comes from the meat ragu, typically a blend of ground beef, pork, and sometimes pancetta. These meats are slowly simmered with soffritto (a base of finely chopped celery, carrots, and onions), tomatoes (often tomato paste and/or canned tomatoes), wine (red or white), and milk or cream for added richness. Herbs like bay leaf and nutmeg are often included. The pappardelle pasta, known for its wide surface area, perfectly coats with the sauce, ensuring each bite is full of flavor.
Slow Cooking is Essential
The key to a delicious Bolognese sauce is low and slow simmering. This allows the flavors to meld together and the meat to become incredibly tender. Plan for at least 3-4 hours of simmering time.
Use High-Quality Ingredients
Opt for good-quality ground meat, fresh vegetables, and Italian tomatoes. The quality of your ingredients will significantly impact the final flavor of the dish.
Don't Overcook the Pasta
Cook the pappardelle al dente – firm to the bite. The pasta should have a slight resistance when chewed, as it will continue to cook slightly when mixed with the hot sauce.
Deglaze the Pan
After browning the meat, deglaze the pan with red or white wine. This releases all the flavorful bits stuck to the bottom and adds depth to the sauce.
Add a touch of Dairy
Adding milk or cream towards the end of cooking gives the sauce a richer, more luxurious texture and helps to balance the acidity of the tomatoes.
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