• Pappardelle Bolognese

    1 vote
    Pappardelle Bolognese
    Prep: 20 min Cook: 2 hours Servings: 8
    by Lacy DeVeney
    10 recipes
    Fresh rolled pappardelle pasta with homemade bolognese sauce, using veal, pork & pancetta, the perfect combination for my most favorite pasta dish


    • For the Pasta Dough:
    • 3.5-4 cups AP Flour
    • 1/2 tsp kosher salt
    • 1/8 tsp ground allspice
    • 5 eggs
    • 1 Tbsp olive oil
    • For the Bolognese:
    • 1/4 cup extra virgin olive oil
    • 1 medium onion, finely chopped
    • 2 carrots, peeled and small diced
    • 3 celery stalks, small diced
    • 6 garlic cloves, minced
    • 1 lb ground veal
    • 1 lb ground pork
    • 1/4 lb pancetta or bacon, ground or minced
    • 6 oz can tomato paste
    • 1 cup milk (I used lactaid – worked perfectly)
    • 1 cup dry white wine
    • 1 tsp fresh thyme leaves
    • Kosher salt
    • black pepper
    • pamargiano-reggiano, for serving
    • 1 recipe pasta dough


    1. Add dry pasta dough ingredients to food processor and process to combine, or in stand mixer and beat on low until just combined. Add eggs & olive oil and process until dough forms, or in stand mixer beat until dough begins to form, remove from bowl (or processor) and knead on a floured surface until you have a cohesive mass.
    2. Continue kneading for about 6 more minutes. The dough should be elastic & a little sticky. Wrap the dough in plastic and allow to rest at room temperature for 30 minutes.
    3. In a heavy bottomed 6-8oz saucepan, heat the olive oil over medium heat & add the onions, celery, & carrots & season with salt. Let them sweat until vegetables are translucent but not brown, about 5 minutes. Add the garlic and allow to cook for another 30 sec-1 min. Add the veal, pork & pancetta & stir into the vegetables. Turn the heat to high & brown the meat, stirring to keep from sticking.
    4. Add the tomato paste, milk, wine & thyme leaves, stirring the whole time. Bring to a boil, then turn heat to medium-low to simmer for 1.5 – 2 hours, season with salt & pepper. (The cooking time is what allows to the meat to become tender and the flavors meld together so try to let it simmer as long as you can for additional yummy!)
    5. Roll the pasta dough to the 7th setting on the pasta machine. (The recipe says thinnest but I felt that this setting was best) Cut the pasta sheets crosswise into 1 – 1.5″ wide strips. Set aside on a baking tray, layers of pasta separated by parchment paper.
    6. Bring a large pot of salted water to a boil, about 2 Tbsp salt. Place about 2 cups of pasta in a large bowl. Cook the pappardelle until tender, about 1 – 2 minutes. Drain the pasta & add it to the bowl with the ragu & toss until it is coated & the sauce is dispersed.
    7. Divide evenly among 6 – 8 bowls, top with a little extra sauce if desired (me please!) & freshly grated parmigiano-reggiano. Serve immediately.

    Similar Recipes

    Leave a review or comment