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Fresh Pappardelle with Bolognese

Fresh Pappardelle with Bolognese

Homemade slow cooked bolognese goes perfectly with the wide pappardelle noodles. A comfort food classic your family will love!
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Prep Time 15 minutes
Cook Time 3 hours
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Bolognese Sauce
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3/4-1 lb regular ground beef
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 28 oz can san marzano tomatoes, pureed
  • 1 bunch italian parsley, chopped fine
  • 3 cloves garlic, minced
  • 1 whole onion, chopped fine
  • 1-2 whole carrot, chopped fine
  • 1 whole celery stalks, chopped fine
  • 1 fennel, white part only, chopped fine
  • 1/8 tsp grated fresh nutmeg
  • pepper to taste
  • kosher salt to taste
  • water, as needed
Fresh Pasta
  • 3 cups all-purpose flour
  • 6 large eggs preferably organic free run

Method
 

  1. In a large heavy bottomed saucepan over medium heat, melt your butter and oil. Put in your onions and cook for a couple of minutes or so until translucent.
  2. Add in your fennel, carrots, celery, and garlic. Cook for a couple more minutes until tender.
  3. Add in your ground beef, parsley and add about 1-2 tsp of kosher salt and a bit of pepper. Cook until mostly browned.
  4. Add in your cream and let reduce a little into the meat and vegetable mixture. At this point, using a microplane, grate in your nutmeg.
  5. Add in your white wine. Again let this cook down a little and reduce.
  6. Add in your tomatoes. Make sure to puree them a little in your food processor, or break them up with a potato masher or your hands.
  7. Put the pot, partially covered on a low heat and allow to just barely simmer for 3 hours. Checking periodically and adding a bit of water (1/2 cup at a time approx), if it gets too thick.
  8. When finished the fat will have seperated from the suace. Stir and add salt and pepper to taste.
For the Fresh Pasta
  1. On a clean surface put your flour and make a little well in the middle.
  2. In a seperate bowl, whisk together your eggs.
  3. Add your eggs to the well and gradually mix in a bit of flour at a time from the edges. Only mix in enough flour to make a nice dough (not too dry). It will eventually come together just keep working it, and then knead it well until smooth.
  4. Wrap the pasta well in cling wrap and put in the fridge and let rest for 1 hour.
  5. Using a pasta machine - work with a bit of the dough at a time, keeping the rest covered. Roll the dough into a rectagular shape.
  6. Feed the dough through the machine on the widest setting (1). Keep feeding the dough through moving up a notch to a thinner setting each time, until you reach desired consistency. Try to get as thin as you can. If you are using a rolling pin - roll until thin in a large rectangular shape.
  7. Cut the dough in halve lengthwise and loosely fold over dusting well with flour as you go. Cut the folded over dough into wider strips (think a bit fatter than fettucine noodles.
  8. Bring a large pot of water to a boil and salt heavily. Cook the noodles for a couple minutes and then finish them in the sauce, loosening the sauce with a bit of pasta water if need be.
  9. Serve with grated parmesan, fresh parsley and a drizzle of olive oil if you like. We also garnished ours with a bit of the reserved fennel fronds.