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Pappardelle Bolognese

Rich and meaty, the ultimate comfort food, Bolognese sauce is served best with wide ribbons of eggy pappardelle and grated Parmigiano-Reggiano. Great to always have a container on hand in the freezer so you can whip up a batch of lasagna for the crew at a moment’s notice.

Pasta placed in a white bowl with bolognese sauce

  • Prep Time

    10min

  • Cook Time

    1hr 30min

  • Total Time

    1hr 40min

  • Serving Size

    6-8

  • Category Title Sauce

  • Cuisine Type Italian

  • Level Medium

Recipe By: Delallo

Ingredients

  • 3 celery stalks, finely chopped
  • 2 medium onions, finely chopped
  • 2 medium carrots, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup DeLallo Extra Virgin Olive Oil
  • 1/4 pound Pancetta, ground in a food processor until finely chopped
  • 1 pound ground veal
  • 1 pound ground pork
  • 1 (6-ounce) can DeLallo Tomato Paste
  • 1 1/2 cups whole milk
  • 1/2 cup dry white wine
  • 1 cup water
  • Salt and pepper

Directions

  • In a food processor, pulse first 4 ingredients until finely minced. This will help them melt into olive oil. Sauté vegetables in olive oil over medium heat in a large sauce pot. Stir until softened, about 8 minutes.
  • Add pancetta, veal and pork. Cook, breaking up with spoon, until no longer pink. Stir in tomato paste, milk, wine and water. Cover and simmer until sauce is thickened, about 1-1 1/2 hours.
  • Remove from heat. Salt and pepper to taste.

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Keywords:

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Pappardelle Bolognese

Rich and meaty, the ultimate comfort food, Bolognese sauce is served best with wide ribbons of eggy pappardelle and grated Parmigiano-Reggiano. Great to always have a container on hand in the freezer so you can whip up a batch of lasagna for the crew at a moment’s notice.