Slow Cooked Bolognese with Pappardelle

210 mins
Serves 2
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Reduce 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.
  5. 5Reduce 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.
  6. 6Reduce 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.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Deglaze 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.
  11. 11Deglaze 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.
  12. 12Deglaze 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.
  13. 13Stir in the nutmeg. Add the Parmesan rind and herb bundle. Cover and place in the oven at 250°F for 3 hours, stirring occasionally.
  14. 14Stir in the nutmeg. Add the Parmesan rind and herb bundle. Cover and place in the oven at 250°F for 3 hours, stirring occasionally.
  15. 15Stir in the nutmeg. Add the Parmesan rind and herb bundle. Cover and place in the oven at 250°F for 3 hours, stirring occasionally.
  16. 16When 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.
  17. 17When 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.
  18. 18When 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.
  19. 19Remove 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.
  20. 20Remove 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.
  21. 21Remove 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.
  22. 22Taste for seasoning, serve with extra Parmesan cheese, and enjoy!
  23. 23Taste for seasoning, serve with extra Parmesan cheese, and enjoy!
  24. 24Taste for seasoning, serve with extra Parmesan cheese, and enjoy!

Ingredients

  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 8 oz pancetta
  • 8 oz pancetta
  • 8 oz pancetta
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 carrots, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 celery stalks, finely diced
  • 2 celery stalks, finely diced
  • 1 tsp Calabrian chili paste
  • 1 tsp Calabrian chili paste
  • 1 tsp Calabrian chili paste
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 1.5 cups beef broth
  • 1.5 cups beef broth
  • 1.5 cups beef broth
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 28 oz whole tomatoes, crushed by hand
  • 28 oz whole tomatoes, crushed by hand
  • 28 oz whole tomatoes, crushed by hand
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground nutmeg
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 0 Parmesan rind
  • 0 Parmesan rind
  • 0 Parmesan rind
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 6 oz freshly grated Parmesan
  • 6 oz freshly grated Parmesan
  • 6 oz freshly grated Parmesan
  • 6 oz Pappardelle
  • 6 oz Pappardelle
  • 6 oz Pappardelle

Equipment

large Dutch ovenwooden spoonimmersion blendergrater