Slow Cooked Bolognese with Pappardelle
Directions
- 1In a large Dutch oven, heat a drizzle of olive oil over med-high heat. Add in the ground beef, season with salt and pepper, and let it sit undisturbed for 5 minutes or until a nice crust develops. Flip and repeat. Break it up with a wooden spoon and cook until no longer pink. Remove and set aside.
- 2Reduce heat to medium and add the pancetta. Once golden brown, add in the mirepoix. Season with salt, pepper, and Calabrian chili paste. Sauté for 3-4 minutes, then add the garlic and give it a stir.
- 3Add the beef back to the pot and stir to combine. Clear a center in the pan and add in the tomato paste. Let it sit undisturbed for 1-2 minutes. Stir and cook for another 2 minutes.
- 4Deglaze the pan with the wine. Let simmer for 1-2 minutes until reduced slightly, then pour in the beef broth, crushed tomatoes, and milk. Season to taste with salt and pepper, if needed.
- 5Stir in the nutmeg. Add the Parmesan rind and herb bundle. Cover and place in the oven at 250°F for 3 hours, stirring occasionally.
- 6When the sauce has 10 minutes left, cook the pappardelle a couple of minutes less than the package instructions, reserving a cup of pasta water. Drain and set aside.
- 7Remove the Bolognese from the oven and finish with 1-2 tbsp butter and plenty of Parmesan cheese. Add some sauce to the pot of noodles along with 1/4 - 1/2 cup pasta water, a touch more butter, and additional Parmesan cheese. Stir to combine and bring to a simmer. Let cook for 2-3 minutes so the pasta finishes cooking in the sauce.
- 8Taste for seasoning, serve with extra Parmesan cheese, and enjoy!
Ingredients
- 1 lb ground beef
- 0 olive oil
- 8 oz pancetta
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 tsp Calabrian chili paste
- 0 salt
- 0 pepper
- 8 garlic cloves, minced
- 3 tbsp tomato paste
- 0.5 cup dry white wine
- 1.5 cups beef broth
- 1 cup whole milk
- 28 oz whole tomatoes, crushed by hand
- 0.25 tsp ground nutmeg
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 0 Parmesan rind
- 2 tbsp butter
- 6 oz freshly grated Parmesan
- 6 oz Pappardelle
Equipment
large Dutch ovenwooden spoonimmersion blendergrater
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