This Pappardelle alla Bolognese is a classic Italian flavor. My son moved back home from Florida and this was his first requested meal. It was a hit and there were no leftovers! Make some today! #sonomnom4u #PappardelleAllaBolognese
Pappardelle (Make this recipe or but it packaged)
2-3/4 cup bread/pizza flour+ 1/4 cup for dusting
6 large eggs, at room temperature
5 teaspoons extra-virgin olive oil
1 tsp Salt
Bolognese:
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 onion, chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
3/4 lb pounds ground beef
3/4 lb ground pork
2 cups white wine
4 cups water
2 cans tomato paste
1/8 teaspoon ground nutmeg
1 1/2 teaspoon sea salt
1 pinch cayenne pepper
1/2 cup half & half
Pappardelle Directions:
In a stand-alone mixer with the dough hook, add eggs, olive oil and salt. Mix on low then add flour, one cup at a time letting the flour mix into the egg mixture in between additions. When all the flour is added, let the dough hook knead the dough for about 3 more minutes. When the dough is a ball in the center of the bowl, remove dough hook and drizzle ball of dough with olive oil and rub it over the entire surface. Cover bowl and let stand for 30 minutes.
Once the dough is rested, break it into 2 balls. You won't need 2 balls for this recipe so wrap it up and place it in the freezer for later.
By hand:
Roll the ball of dough out on a floured surface with a rolling pin. You can break the dough into smaller balls for simplicity if you'd like. You can roll it out by hand to about 1/16" thickness (You should see your hand behind the dough.) and cut it into 1/2" strips and place the noodles on drying rack to dry a bit.
OR use a pasta machine:
Run small batches of flattened dough through the pasta machine on a 1, then increase a number with each run through until you are on a 7. Place flat, thin dough on a flat surface and cut into 1/2" thick strips. Place pasta to dry on a rack. Set aside.
Bolognese Directions:
In a medium saucepan, 2 tablespoons butter, onion, celery, and carrots and cook until the onions are translucent. Add the ground pork and ground beef and cook until brown. Add the 2 cans of tomato paste, white wine, and water and whisk until all the tomato paste is blended in thoroughly. Add half & half, sea salt, cayenne pepper and nutmeg and stir until mixed. Reduce heat to low and put lid on pot. Simmer 4-5 hours on low, stirring occasionally. Serve hot over papardelle pasta. Sprinkle with freshly grated parmesan.
Instant Pot Bolognese Directions (saves about 4 hours):
In the Instant Pot, press SAUTE and add 2 tablespoons butter, onion, celery, and carrots and cook until the onions are translucent. Add the ground pork and ground beef and cook until brown. Add the 2 cans of tomato paste, white wine, and water and whisk until all the tomato paste is blended in thoroughly. Add half & half, sea salt, cayenne pepper and nutmeg and stir until mixed. Put lid on pot and make sure the pressure valve is in the center position. Press MANUAL and set for 30 minutes. Let pressure release during its own timing cycle. Serve hot over papardelle pasta. Sprinkle with freshly grated parmesan.
