PAPPARDELLE WITH BOLOGNESE SAUCE
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 21
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.
PAPPARDELLE WITH BEAN BOLOGNESE SAUCE
Categories Bean Pasta Vegetable Sauté Vegetarian Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes. Add tomato paste; stir 1 minute. Add squash; stir 1 minute. Add chopped tomatoes and all beans; stir 1 minute. Add wine and simmer 2 minutes. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to same pot. Add sauce; toss over medium heat until coated. Transfer to large bowl. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley. Serve, passing remaining 1 cup cheese separately.
SUNNY'S QUICK BOLOGNESE WITH PAPPARDELLE
Provided by Sunny Anderson
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
More about "pappardelle with bean bolognese sauce recipes"
AUTHENTIC BOLOGNESE SAUCE WITH PAPPARDELLE- SIP AND FEAST
Web Sep 17, 2019 1 pound pappardelle or tagliatelle ½ pound pancetta 1 large celery rib 1 medium carrot 1 medium onion 1 ½ pounds ground 80/20 …
From sipandfeast.com
Ratings 9Calories 875 per servingCategory Main Course
From sipandfeast.com
Ratings 9Calories 875 per servingCategory Main Course
- Cube the pancetta and dice celery, carrots and onion into small pieces. Pulse the whole tomatoes in a blender for a couple of seconds.
- Saute the pancetta on medium-low heat for 5 minutes, then add in the veggies and continue to cook for 10 more minutes until they are translucent and soft.
- Turn heat to medium and add the ground beef to the pot. Use a wooden spoon to break the meat into small pieces. After the meat has browned and cooked through add 3/4 cup of white wine and scrape the bottom of the pot with a wooden spoon to dislodge all the flavor bits.
- Cook the wine out for 10 minutes, then add the 1 cup of low sodium beef stock and all the crushed plum tomatoes. Stir it all together, turn heat to low, then cover with a tight-fitting lid and let cook for a minimum of 2 hours.
PAPPARDELLE ALLA BOLOGNESE - COOKING WITH NONNA
Web For the Pasta and Sauce: 1 pound Pappardelle pasta 1/2 pound Ground beef 1/2 pound Ground pork 6 ounces Tomato paste 1 Small onion, finely chopped 1 Carrot, finely chopped 1 Stalk celery, finely chopped 3 Bay …
From cookingwithnonna.com
From cookingwithnonna.com
HOMEMADE BOLOGNESE SAUCE (PAPPARDELLE) - SPEND WITH …
Web Jan 17, 2023 28 ounces whole tomatoes with juice 4 tablespoons tomato paste 1 teaspoon Italian seasoning 1 bay leaf ½ teaspoon salt more to taste ¼ teaspoon black pepper pappardelle or tagliatelle or another long …
From spendwithpennies.com
From spendwithpennies.com
BEST PAPPARDELLE BOLOGNESE RECIPE - HOW TO MAKE …
Web May 24, 2022 pappardelle Freshly grated Parmesan Directions Save to My Recipes Step 1 In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until …
From delish.com
5/5 (2)Total Time 2 hrs 15 mins
From delish.com
5/5 (2)Total Time 2 hrs 15 mins
CIAPROCHEF.COM PAPPARDELLE WITH KIDNEY BEANS BOLOGNESE SAUCE
Web Add the beans and cream and continue to cook until it achieves a sauce like thickness. Remove the rosemary and the bay leaf. Season with salt, pepper, nutmeg, and …
From ciaprochef.com
From ciaprochef.com
MARC MURPHY'S PAPPARDELLE WITH BOLOGNESE SAUCE | RECIPE
Web Place meat and cooking liquid in pot and let cook until most of the liquid has reduces, leaving about a 1/4 cup. Add wine and let cook until most of the liquid has reduced, …
From rachaelrayshow.com
From rachaelrayshow.com
PAPPARDELLE BOLOGNESE {PAPPARDELLE ALLA BOLOGNESE ... - ITALIAN …
Web Dec 5, 2017 Add both meats, stir breaking meat with a wooden spoon. Add wine and let the alcohol evaporate. Finally add salt, pepper and tomato sauce. Mix well. Add some …
From italianrecipebook.com
From italianrecipebook.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
Web Jun 1, 2022 Firm and chewy pappardelle noodles are coated in a thick sauce of olive oil, garlic, and white wine. To that, you’ll include fresh spinach, meaty mushrooms, and …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
AL CANTUNZEIN’S PAPPARDELLE WITH SAUSAGE AND PEPPERS
Web 1 day ago ⅓ cup freshly grated Parmigiano-Reggiano Step 1 Peel the peppers, remove the core and seeds, and cut into 1-inch squares. Step 2 Peel and finely chop the onion. …
From epicurious.com
From epicurious.com
PAPPARDELLE WITH BEAN BOLOGNESE SAUCE | BON APPéTIT
Web Feb 29, 2004 2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 large carrot, chopped; 1 large celery stalk, chopped; 3 tablespoons chopped fresh Italian parsley, divided
From bonappetit.com
From bonappetit.com
PERFECT PAPPARDELLE RECIPES | FEATURES | JAMIE OLIVER
Web Mar 2, 2021 Pappardelle with peas, broad beans & pecorino. Featuring some of spring’s biggest hitters, this simple dish of broad beans, peas, mint and lemon is a great match …
From jamieoliver.com
From jamieoliver.com
PAPPARDELLE WITH BEAN BOLOGNESE SAUCE RECIPES - EASY RECIPES
Web Directions: Step 1. Cook the Ground Beef and Pork In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef and pork, and season with salt …
From recipegoulash.cc
From recipegoulash.cc
HOMEMADE PAPPARDELLE BOLOGNESE RECIPE | WILLIAMS …
Web Jul 29, 2020 Directions: Step 1. Cook the Ground Beef and Pork In a large sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the ground beef and pork, and …
From williams-sonoma.com
From williams-sonoma.com
BOLOGNESE SAUCE WITH KIDNEY BEANS, MUSHROOMS, AND …
Web 1 lb. ground veal 1 lb. ground pork 2 cups yellow onion, small dice 2 cups carrots, diced 2 cups celery, diced 2 cups red wine, dry 1/2 cup tomato paste 2 cups beef stock 1 1/2 …
From beaninstitute.com
From beaninstitute.com
HOMEMADE PAPPARDELLE WITH BOLOGNESE SAUCE RECIPE
Web Jan 24, 2010 Homemade Pappardelle (see recipe) 1 cup freshly grated Parmesan cheese plus additional for passing Preparation Step 1 Melt butter with oil in heavy large pot over …
From bonappetit.com
From bonappetit.com
RAGù BOLOGNESE SAUCE RECIPE - THE SPICE HOUSE
Web Step 1 Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the …
From thespicehouse.com
From thespicehouse.com
PAPPARDELLE WITH BEAN BOLOGNESE SAUCE - YOUTUBE
Web Recipe at: https://www.ciaprochef.com/northarvest/BeanBolognese/Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comf...
From youtube.com
From youtube.com
PASTA WITH PROTEIN! (PROTEINS: MUSHROOM SAUCE & 8HR BOLOGNESE …
Web Join Milwaukee chef Adam Pawlak, Hell’s Kitchen Season 19 contestant and owner of Egg & Flour Pasta Bar, as he demonstrates 3 various pasta shapes from scratch to pair …
From milwaukeepublicmarket.org
From milwaukeepublicmarket.org
PAPPARDELLE WITH BLACK BEANS, MUSHROOMS AND BOLOGNESE SAUCE
Web Directions Kitchen View Step 1 Prepare beans according to package directions; chill/store beans in cooking liquid. Step 2 Drain beans in strainer; discard liquid. Step 3 Add …
From goya.com
From goya.com
You'll also love