Rago of Bolognese with papardelle

🍝 Ragù alla Bolognese with Pappardelle

Ingredients:

For the ragù:

• 2 tbsp olive oil

• 1 tbsp butter

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 cloves garlic, minced

• 250g ground beef

• 250g ground pork (or veal)

• 100ml dry white wine

• 2 tbsp tomato paste

• 400ml crushed tomatoes (or passata)

• 200ml whole milk

• Salt and freshly ground black pepper

• A pinch of nutmeg (optional)

• Bay leaf (optional)

For the pasta:

• 400g fresh or dried pappardelle

• Salt, for pasta water

• Freshly grated Parmigiano-Reggiano, to serve

• Chopped fresh parsley (optional), for garnish

Instructions:

1. Start the soffritto
   In a heavy-bottomed pot, heat olive oil and butter over medium heat. Add chopped onion, carrot, and celery. Sauté gently until soft and fragrant—about 8–10 minutes.

2. Brown the meat
   Add the garlic and cook for a minute, then stir in the ground beef and pork. Cook until the meat is browned and moisture has mostly evaporated. Don’t rush this—browning is flavor.

3. Deglaze with wine
   Pour in the white wine and scrape up the flavorful brown bits from the bottom. Simmer until the wine is mostly reduced.

4. Tomato time
   Stir in the tomato paste, followed by the crushed tomatoes or passata. Mix well.

5. Creamy richness
   Add the milk and a pinch of nutmeg if using. Season with salt and pepper. Toss in a bay leaf for depth if you like.

6. Low and slow
   Reduce heat to low, partially cover, and let it simmer for at least 1.5 to 2 hours, stirring occasionally. The longer it goes, the deeper the flavor.

7. Cook the pasta
   Bring a pot of salted water to a boil and cook the pappardelle until al dente. Drain, reserving a little pasta water.

8. Combine
   Toss the pasta with the ragù in the pan, adding a bit of pasta water if needed to coat it all smoothly.

9. Serve
   Plate it up, top with Parmigiano-Reggiano, and garnish with parsley if you’re feeling fancy.

Pro Tips:

• Milk before tomatoes: Some traditional recipes add milk before tomatoes to tenderize the meat.

• Don’t over-sauce: The meat sauce should cling to the pasta, not drown it.

• Even better tomorrow: Like many stews, Bolognese is even better the next day!