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Pappardelle with Bolognese sauce
Pappardelle with Bolognese sauce
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Prep Time:
15 minutes
Cook Time:
128 minutes
Total Time:
143 minutes
Elevate bolognaise with a delicious Italian recipe blending multiple meats for a gourmet twist.
Ingredients:
  • 150g sliced round mild pancetta
  • 350g beef blade steak
  • 350g pork scotch (neck) fillets
  • 100g chicken livers, optional, cleaned
  • 180g hot cacciatori (cured pork) sausage
  • 60ml olive oil
  • 1 carrot, very finely chopped
  • 1 stalk celery, very finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 125ml white wine
  • 44.40 gm tomato paste
  • 1 dried bay leaf
  • 2 x 400g cans Italian chopped tomatoes
  • 1 quantity pasta dough (see related recipe), prepared to end of step 3 of basic recipe, then cut into ribbons, or 400g dried pappardelle
  • Grated parmesan, to serve
Instructions:
  • Dice pancetta, steak, pork, and chicken livers (if using) along with the sausage.
  • In a large heavy-based saucepan, warm oil over gentle heat. Combine carrot, celery, onion, garlic, and pancetta and sauté for 10 minutes, stirring occasionally, until the vegetables are tender.
  • Turn up the heat to high and introduce the remaining meats to the pan. Cook for 8 minutes, stirring occasionally until they achieve a nice, light browning. Pour in the wine and let it simmer for 5 minutes. Stir in 1 1/2 teaspoons of salt, tomato paste, bay leaf, tomatoes, and 1 cup of water. Bring everything to a boil. Lower the heat to low and gently simmer for 1 3/4 hours until the sauce thickens and reduces beautifully.
  • Boil pappardelle in generously salted water until perfectly al dente. Drain and plate in individual bowls, generously topping each with rich Bolognese sauce. Sprinkle with a touch of black pepper and serve alongside freshly grated Parmesan cheese.

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