Pappardelle Bolognese Recipes

Steps:

• Put the oil in a large, heavy-bottomed saucepan over medium-high heat. Add the ground meats, sprinkle with salt and pepper, and cook until thoroughly browned and crisp, about 12 minutes. Add more oil as needed if the meat is sticking to the pan.
• Add the onion, carrots, celery, garlic and a heavy pinch of salt to the meat and continue cooking, stirring often, until the vegetables are softened, 6 to 8 minutes.
• Whisk together the tomato paste and white wine in a small bowl. Add to the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Cook until the bottom of the pan is dry, about 8 minutes.
• Tie the thyme and sage together with some twine to form a bundle and add to the pan. Stir in the chicken stock and season with salt. (Taste to check the seasoning.) Bring the sauce to a simmer. Reduce the heat to maintain a low simmer. Cover and cook until sauce thickens slightly, about 90 minutes, stirring occasionally.
• While the sauce simmers, make the pappardelle: Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other half wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina, and put through the roller again. (Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp.) After the second pass through the roller, fold the dough into thirds (like a letter) and roll out one side slightly with a rolling pin so it is thin enough to pass through the machine. Pass through the machine, fold in half again, and pass through one more time. Go to the next setting and pass the dough through twice without folding. Go to third setting and pass through twice. Repeat with the fourth and fifth settings, passing the dough through twice on each.
• Coat the rolled dough with semolina and cut the long sheet of pasta into 10- to 12-inch pieces (you should have three). Stack them on top of each other, sprinkling semolina flour between each sheet. Once all the pieces are stacked, fold the stack in half, then fold in half again. Cut the dough crosswise into strips that are 3/4 to 1 inch wide. Unfold and separate the noodles and place on the prepared baking sheet, making sure they are coated with semolina. (If not cooking right away, make 3 small nests, put in resealable plastic bags and freeze until ready to cook.) Repeat the rolling and cutting process with the remaining pasta dough.
• Bring a large pot of generously salted water to a rapid boil.
• When the sauce is thick and the flavors are well developed, remove the herb bundle. Stir in the cream and set aside until ready to serve.
• Drop 3 servings of pasta (half the full amount of noodles) into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, about 3 minutes.
• Transfer about 1 1/2 cups sauce to a large skillet over medium heat. Once the noodles are done, use tongs to transfer them to the pan. Allow some of the pasta water to get in the pan to help thicken the sauce. Toss well and add more sauce if necessary; simmer 1 to 2 minutes. Finish with grated Parmesan and toss again. Divide among 3 bowls and serve with more Parmesan. Repeat with the remaining pappardelle and sauce (you will have some sauce left over).
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

Steps:

• In a large skillet over medium-high heat, add the grapeseed oil until warmed. Then add the ground pork, cooking until browned, 7 to 8 minutes. Remove the meat from the skillet.
• In a second skillet over medium-high heat, add the wine, garlic and onions, stirring throughout the cooking until translucent, about 10 minutes. Add the cooked pork, tomatoes and peppers, and then stir in the basil and thyme. Bring the mixture to a slow roll, reduce the heat to low and simmer, covered, for 15 minutes. Add the cream and finish for 5 minutes. Finish with salt and pepper to desired taste. Toss the bolognese with cooked pappardelle and serve. (Shelf Life: 5 days.)

Steps:

• Bring a large pot of salted water to a boil.
• Using your hands or a knife, break or cut the beef patties into pea-size pieces.
• In a large straight-sided skillet, combine the pizza sauce, chicken stock, heavy cream, nutmeg and beef over medium-high heat. Season with just a bit of salt and a few grinds of black pepper. Bring to a simmer and cook until heated through, 2 to 3 minutes.
• Meanwhile, cook the pasta in the boiling water according to the package directions. Drain, add to the sauce and grate some Parmesan over the top. Stir together until the cheese melts, then serve.

Steps:

• In a Dutch oven or medium pot heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the sausage and brown and crumble. Add the garlic, carrots, celery and onions, and cook to soften, 10 minutes. Stir in the wine and let it absorb, then add the stock, tomatoes, cinnamon, clove and nutmeg. Bring the sauce to a bubble. Season with salt, and then stir in the basil. Simmer gently for about 15 minutes, stirring occasionally. Cool the sauce and store for a make-ahead meal.
• Reheat over medium heat and stir in the milk, cooking until well incorporated.
• Heat a large pot of salted water to boil, and then cook the pappardelle to al dente. Reserve a cup of the starchy cooking water just before draining the pasta.
• Return the pasta to the drained pot and toss with half of the sauce and some starchy water. Serve the pasta in shallow bowls topped with extra sauce and some grated Pecorino-Romano.

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add bacon; saute until beginning to brown, about 6 minutes.
• Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
• Add veal and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
• Add wine and bay leaves.
• Simmer until liquid is slightly reduced, about 10 minutes.
• Add broth and tomato puree.
• Reduce heat to medium-low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Bring to simmer before using.).
• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
• Drain.
• Transfer to pot with sauce; toss.
• Serve with Parmesan.

Steps:

• Make pasta dough:
• Put 5 cups flour in a 12-inch-wide mound on a work surface. Make a 6-inch-wide well in center (down to work surface) with fist. (The outer wall should be 1 1/2 to 2 inches high.)
• Break eggs into well and add oil. Beat eggs and oil together with a fork, then gradually beat in flour from inner side of well wall, keeping wall intact while mixture is runny, until it comes together in a cohesive, kneadable mass (about two thirds of flour from mound will have been incorporated).
• Knead dough with floured hands, incorporating just enough flour on work surface until dough no longer sticks to hands. (It will still be a little tacky; you will have flour left over.)
• Set dough aside and scrape up and discard flour from work surface.
• Lightly reflour work surface using some of remaining cup flour and continue to knead dough, reflouring hands often, until smooth and elastic, about 6 minutes more. (Dough should still be slightly tacky.)
• Form dough into a ball, then dust well with flour and wrap in plastic wrap. Let dough rest 30 minutes at room temperature.
• Roll dough:
• Remove plastic from dough (reflour dough if sticky) and cut into 4 pieces. Cover pieces with a bowl.
• Set smooth rollers of pasta machine on widest setting. Flatten 1 piece of dough into a rectangle and dust lightly with flour, then feed through rollers. (Keep remaining 3 pieces covered.) Fold rectangle in half, dusting very lightly with flour if necessary to prevent sticking, and feed through rollers again. Refold and feed dough through rollers 2 more times.
• Turn dial to next-narrower setting and feed dough through rollers once without folding and then 3 times folded (fold dough crosswise or lengthwise so that it stays narrower than width of rollers), dusting very lightly with flour after folding as necessary. (If edges of dough start to crack, stop adding flour.) Catch pasta sheet with your hand as it feeds through rollers instead of letting it rumple at base of machine.
• Continue to feed pasta sheet through rollers, 4 times for each setting (first time not folded), and making space between rollers narrower, until second-to-last setting is reached. Feed sheet through rollers as for previous settings (folding so that sheet is just narrower than width of rollers is important now).
• Lightly dust work surface with flour and set rollers on last setting. Feed sheet through rollers once only (it will be about 4 feet long and thin enough to see your hand through), then lay on dusted work surface. Cut sheet crosswise into 4 roughly 12-inch sections and lay them, lightly dusted with flour, in one layer on sheets of parchment paper to dry slightly while rolling remaining pasta. (Pasta can sit for 1/2 to 1 1/2 hours; the sheets should remain flexible and edges should not dry out; 2 or 3 parchment sheets with pasta may be stacked if space is limited, but be sure top of dough sheets are dusted with flour.)
• Cut pappardelle:
• Once all sheets are rolled, or between batches if pasta is drying too fast, cut each dough sheet with pizza cutter or knife on a work surface lengthwise into noodles about 1 inch wide. Lightly toss pappardelle with flour if at all sticky and lay in very loose nests on parchment paper.
• Cook pasta and assemble dish:
• Heat 3 cups of bolognese sauce in a 12- to 13-inch heavy deep skillet over moderate heat.
• Shake flour from pappardelle and cook in an 8-quart pot of boiling water seasoned with 2 tablespoons kosher salt, stirring occasionally to keep noodles separate, until al dente, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander (do not rinse).
• Add pasta and about 1/2 cup of reserved cooking water to skillet and toss with sauce. Add Parmigiano-Reggiano and cook, tossing, until pasta is well coated with sauce and cheese is melted (add more pasta water if mixture is dry), about 1 minute. Divide among 6 warmed shallow bowls and serve immediately with additional cheese.