Beef Bolognese with Fresh Pappardelle

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Prep Time: 15 minutes
Cook Time: 2.5 hours
Serves: 4

There are many different ways to cook this rich, & hearty Italian meat sauce. This version is pretty classic except for the addition of salt pork and includes ground beef, carrots, celery, and white wine. Simmer it for hours and toss into a pile of pappardelle for the perfect dinner when the temperature outside starts to drop. You can use the Egg Yolk Dough to make homemade noodles if you have the time but store-bought noodles work just as well.

Inspired by the version found here on Bon Appétit

Ingredients

  • 1 celery stalk, chopped

  • 1 medium onion, chopped

  • 1 medium carrot, chopped

  • 3 tablespoons extra-virgin olive oil

  • 1 pound ground beef, patted dry with a paper towel

  • coarse kosher salt

  • 4 ounces salt pork, uncooked, cured, sliced

  • 1 cup dry white wine

  • ⅓ cup tomato paste

  • 1 bay leaf

  • a pinch of grated nutmeg

  • 2 cups chicken stock

  • 1 cup whole milk

  • 1 pound fresh pappardelle or 12 ounces store-bought boxed noodles

  • 2 ounces finely grated Parmesan (about ½ cup), plus more for serving

 
 

Preparation

  1. Add celery, onion, and carrot to a food processor or blender and pulse until very finely chopped. Transfer to a small bowl.

  2. In a large pot over medium heat, heat oil. Add beef to pot in small clumps and season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Transfer beef to a medium bowl.

  3. Wipe out pot and add salt pork. Cook over medium heat, stirring occasionally, until salt pork has released some of its fat and starts to crisp, about 8 minutes. Add celery, onion, and carrot mix and cook, stirring occasionally, until they begin to soften and stick to surface of pot, about 8 minutes.

  4. Return beef to pot and pour in white wine. Reduce heat to medium-low and cook, pushing down on beef with a spoon, until wine is evaporated and surface of pot is almost dry, about 12 minutes. By now, meat should be finely ground. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally while pushing down on meat, about 5 minutes. Tomato paste will slightly darken.

  5. Pour stock and milk into pot. Add a pinch of salt. Reduce heat to the low and cook, uncovered and stirring occasionally, until meat is tender, about 2 hours. If the liquid reduces before the meat is tender, add an extra ½ cup stock and continue cooking. Remove bay leaf and salt to taste. Keep warm.

  6. Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using store-bought boxed noodles, cook until al dente, about 2 minutes less than package directions.

  7. Transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Turn heat to medium and simmer, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

  8. To serve, transfer pasta to plates. Top with additional grated Parmesan.

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