Pappardelle alla Bolognese

| By: Hena Nair |

Some Bolognese sauces include cream or milk but this recipe stays light and fresh by only using chicken stock to enhance the flavor of the meats. The pancetta adds a salty, nutty flavor to the rich ragù and complements the beef and the pork well. Be sure to salt your pasta water thoroughly before adding the pappardelle to ensure a flavorful result. Buon appetito!

Ingredients

Yield: 4-6 (large) servings

• 1 cup minced carrots

• 1 cup minced celery

• 1 white onion, finely cut

• ½ cup diced pancetta

• 5 cloves minced garlic

• 1 lb. ground beef

• 1 lb. ground pork

• 2 ½ cups chicken stock

• 6 oz. tomato paste

• 1 ½ tbsp. butter

• 1 tsp salt

• 1 lb. pappardelle pasta

Cooking Instructions

1. Heat 1 tbsp. butter in large pan on medium heat

2. Add pancetta and cook for 2 minutes

3. Add carrots and garlic, reduce heat to low, and cook for 15 minutes

4. Add celery and cook for 5 minutes

5. Add onions, increase heat slightly, and let sweat

6. Add stock and ½ tsp salt and let simmer

7. In a separate pan, heat ½ tbsp. butter and brown the ground beef and ground pork

8. Drain and add meat to the vegetables and stock along with the rest of the salt

9. Add tomato paste and let simmer for 20 minutes

10. While sauce is cooking, boil a pot of water, add pappardelle and cook until al dente

11. Combine sauce and pasta, adding parmesan or basil if you so desire, and mangia bene!

Notes

• Pappardelle can be tough to locate. I was able to find some at my local Trader Joe’s. You can add half a cup or dry white wine along with the stock to enhance the flavor profile of the sauce if it fits your tastes.