Pappardelle alla Bolognese

Italian Ragu alla Bolognese is a widely interpreted meat-based sauce originating in the Bologna region of Italy. It is made differently in every Italian, or Italian-American kitchen.

I found this version of Bolognese in a YouTube video from Italian Squisita by an Italian chef in Bologna. It may not be the definitive recipe, but it is one of the best I have personally made. With the beef, some sort of pork product is used like Italian sausage, or pancetta. I used Italian sausage here.

Ingredients:

• 1 pound of lean ground beef (I used home-ground beef chuck)
• 1/2 pound Italian sausage links, casings removed
• 1 (14 ounce) can diced tomatoes, processed to a puree (or just use tomato puree or passata)
• 2 tbsp tomato paste
• 1/4 tsp red pepper flakes or to taste
• 1 1/2 cups dry red wine (I used Cabernet)
• 1 cup whole milk
• 1 cup water or chicken or beef stock
• 2 medium carrots
• 1 large onion
• 2 large celery ribs
• 1 medium leek, cleaned, white and light green part only
• Olive oil
• Kosher salt and black pepper
• 8 ounces dry pappardelle pasta
• Grated Parmigiano Reggiano

Directions:

1 – Cut up the vegetables into 1 inch pieces and place in a food processor. Pulse until you get a smooth mince (soffritto).

2 – Heat a large enameled cast iron Dutch oven over medium low heat and add 2 tbsp of olive oil. Add the soffritto and cook, stirring, for about 15 minutes. Do not brown or caramelize. Season lightly with Kosher salt and black pepper.

3 – Turn heat to medium and add the ground beef and ground Italian sausage. Cook until the meat is no longer pink. Season lightly with Kosher salt and black pepper.

4 – Add the red wine wine and simmer until almost evaporated.

5 – Add the tomato paste and red pepper flakes and stir to combine. Cook for 2 minutes.

6 – Process the diced tomatoes to a puree then add to the pot, 1 cup stock or water, and the milk. Bring to a simmer. Lower the heat to very low. Cover with the lid ajar and cook for 2-3 hours. Stir every 20 minutes or so and add more liquid if needed. Taste and reseason if necessary.

7 – Remove the lid and continue to cook until most of the liquid has cooked off. Cool on the stove. Cover and place in the fridge for up to 2 days.

8 – To serve, place some of the bolognese in a large skillet to reheat over low heat.

9 – Cook the pasta according to package directions to al dente. Place the pasta in the sauce and toss to combine.

10 – Plate some of the pasta then top the pasta with more sauce and garnish with grated Parmigiano Reggiano.