Pappardelle Bolognese

Pappardelle Bolognese


Minced beef 2 kg
Olive oil 150ml
Carrots 2 pieces
Celery 1 piece
1 piece of fresh rosemary
Red onion 2 heads
Sage 1 piece
2 cloves garlic
Dry red wine 750ml
Tomato paste 1 tablespoon
Tomato juice 1 liter
Pecorino Romano cheese to taste
Salt to taste
Ground black pepper to taste


1. Heat the oil in a deep pot with a wide bottom, add the chopped vegetables, herbs and whole garlic cloves and fry at high temperature five to eight minutes, stirring occasionally.
2. Season with salt and pepper the meat and put it in a saucepan with vegetables. Occasionally stir the meat and vegetables for ten minutes.
3. Then add the wine and stir the contents of the pan and cook until the wine is almost completely evaporated. Do not forget to stir the beef and vegetables from time to time.
4. Once the wine has almost disappeared from the pan, add the first to tomato paste, stir, simmer for three minutes, and then pour the tomato juice with a liter of water. Bring to a boil, then reduce heat and simmer a couple of hours, sometimes adding a little more water if needed, until the mixture will turn into a thick sauce. It is possible at this stage to move the pan with the sauce in the oven, preheated to 150 degrees. Stew cooked in the oven will be more rich taste.
5. When the sauce is ready, boil the pappardelle in a deep frying pan pour some of the sauce and fry freshly made noodles in it for thirty seconds. Serve, sprinkled with freshly grated cheese.

Pappardelle Bolognese. Recipe:

Posted in Pasta and Pizza
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