Papperdelle with Bolognese Sauce

There's something magical about the way a rich, meaty Bolognese sauce clings to wide ribbons of pappardelle pasta. It's a combination that speaks of comfort, tradition, and the simple pleasures of Italian cuisine.

The Heart of Bologna

Bolognese sauce, or ragù alla bolognese, originates from Bologna, Italy. It's a labor of love, traditionally simmered for hours to develop deep, complex flavors. The first time I tasted authentic Bolognese in a small trattoria in Bologna, I was struck by its velvety texture and rich taste – nothing like the overly tomatoey versions I'd had before. Let's recreate that magic in your kitchen!

The Traditional Italian Bolognese

Ingredients:

• 1 lb pappardelle pasta

• 1 lb ground beef (80% lean)

• ½ lb pancetta, finely diced

• 1 large onion, finely chopped

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 4 garlic cloves, minced

• 1 cup dry red wine

• 2 tbsp tomato paste

• 1 cup whole milk

• 1 14 oz can crushed tomatoes

• 2 bay leaves

• Salt and freshly ground black pepper

• Olive oil

• Parmigiano-Reggiano and Italian parsley, for serving

Instructions:

1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add pancetta and cook until fat has rendered, about 5 minutes.

2. Add onion, carrot, and celery. Cook until vegetables are soft, about 7 minutes. Add garlic and cook for another minute.

3. Increase heat to high and add ground beef. Cook, breaking up the meat with a wooden spoon, until browned.

4. Pour in the wine and let it simmer until mostly evaporated, about 5 minutes.

5. Stir in tomato paste, then add milk, crushed tomatoes, and bay leaves. Bring to a simmer, then reduce heat to low and cook, partially covered, for at least 2 hours (or up to 4 for even deeper flavor), stirring occasionally.

6. When sauce is nearly done, cook pappardelle in salted boiling water according to package instructions.

7. Toss cooked pasta with the sauce, serve with grated Parmigiano-Reggiano and Italian parsley.

Variations to Try

Gluten-Free Option

For our gluten-sensitive friends, simply swap the pappardelle for your favorite gluten-free pasta. I've found that corn-based pappardelle holds up well to the hearty sauce.

Pro Cooking Tips

• Meat matters: Use a mix of ground beef and pork for added flavor complexity.

• Patience pays off: The longer you simmer traditional Bolognese, the better it gets.

• Milk magic: Don't skip the milk in the traditional recipe – it adds richness and helps tenderize the meat.

Serving Suggestions

Serve your pappardelle Bolognese in wide, shallow bowls to showcase those beautiful ribbons of pasta. A side of crusty garlic bread and a simple arugula salad complete the meal perfectly.