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Darren Simpson

Pappardelle alla Bolognese


Pappardelle alla Bolognese

Darren's best pasta sauce ....

Serves 8

Ingredients

  • 200 g butter
  • 8 tbsp of olive oil
  • 4 onions, finely chopped
  • 4 carrots, finely chopped
  • 4 sticks of celery, finely chopped
  • 2 large field mushrooms, chopped
  • 200 g pancetta, finely chopped
  • 750g beef mince
  • 750g pork mince
  • 750g veal mince
  • 1 bottle red wine
  • 1 bunch of thyme, tied with kitchen string
  • 1 tbsp of chopped rosemary
  • 2 tbsp of chopped parsley
  • 1 can of tomatoes
  • 1litre meat stock
  • ½ cup double cream
  • Handful of parsley, roughly chopped

For the fresh pasta

  • Makes approximately 300g
  • 250g “00” pasta flour
  • 5 egg yolks
  • A pinch of salt

Method

  1. Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.
  2. Add the pancetta and minced meat and fry until the meat changes color.
  3. Add the bunch of thyme and rosemary leaves.
  4. Moisten with wine and simmer until it evaporates.
  5. Add tomatoes mashing with the back of your wooden spoon.
  6. Cook slowly, covered, stirring occasionally and gradual stir in all the stock.
  7. After 1 and a half hours, stir in cream and cook uncovered.
  8. When it’s cooked remove the thyme.

For the fresh pasta

  1. Process in a food processor until a smooth dough is formed; leave to rest for a couple of hours
  2. Roll into pappardelle using a pasta machine and cutter
  3. Cook the pasta in lots of boiling salted water

To serve

  1. Toss with the pasta with the hot meat ragu, a knob of butter, fresh chopped parsley and serve with freshly grated Parmesan
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What do you think?

 
  • Natasha60
    December 2009

    Made this for my italian husband and he said it was the best bolognese he had ever had. Just as good as Nonna's, so you know it's good!

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