Servings: 6
Preparation Time: 30 minutes
Start to Finish Time: 3 hours
A Rich and Luxurious Ragu Bolognese with Pappardelle
The Art of Bolognese
Ragù alla Bolognese, often referred to simply as Bolognese sauce, is a meat-based sauce originating from the city of Bologna in northern Italy. Traditionally served as a topping for tagliatelle, a flat, ribbon-like pasta, this dish has been a beloved staple in the Emilia-Romagna region for generations. Its deep, hearty flavors and velvety texture have made it a global favorite, inspiring countless variations while remaining rooted in its Italian heritage.
Building Layers of Flavor
The beauty of this Ragu Bolognese lies in the slow layering of flavors. It begins with a foundation of finely processed aromatic vegetables: onions, carrots, and celery. Pancetta and mortadella lend a subtle smokiness and a hint of sweetness, while chicken livers contribute an earthy richness that melds seamlessly into the sauce.
A Symphony of Meats
The six meats—ground beef, veal, and pork, alongside pancetta, mortadella, and chicken livers—work in harmony to create a luxurious, well-rounded sauce. This combination elevates the Bolognese beyond a simple meat sauce into a complex and satisfying dish.
Wine and Tomato: The Perfect Marriage
The addition of dry red wine and tomato paste provides the backbone of the sauce. The wine’s tannins and acidity balance the richness of the meats, while the concentrated tomato paste infuses the sauce with a robust umami punch. As the sauce simmers, these flavors meld into a harmonious blend.
The Secret to Silkiness
Gelatin is the final touch that makes this Bolognese extraordinary. By incorporating unflavored gelatin, the sauce achieves an ultra-silky texture that clings effortlessly to the wide ribbons of pappardelle. This small addition transforms the sauce into a luxurious experience with every bite.
Why Pappardelle?
Pappardelle is the ideal partner for this hearty sauce. While traditionally served over tagliatelle, as enjoyed in Bologna, the wide, flat shape of pappardelle provides plenty of surface area for the sauce to coat. This ensures that every bite delivers the full richness of the Bolognese. A generous dusting of grated Parmesan cheese completes the dish, adding a sharp, nutty contrast.
Tips for Perfect Results
For the ultimate experience, ensure the sauce is generously applied to the pasta. The key is not to drown the noodles but to coat them enough to enjoy the richness in every forkful. Leftovers, if you’re lucky enough to have any, can be refrigerated for three days or frozen for up to a month, making this recipe a wonderful option for meal prep.
Final Thoughts
This Ragu Bolognese with Pappardelle is a labor of love, but the rewards are unparalleled. With its luxurious texture, complex flavors, and indulgent ingredients, this dish is sure to impress anyone who takes a seat at your table. Whether you’re honoring tradition or creating new memories, this Bolognese will become a cherished addition to your repertoire. Buon appetito!
Broth:
1 cup low sodium chicken broth
1 cup beef broth
8 teaspoons gelatin powder, unflavored (1 packet = 2
teaspoons)
Food Processor:
1 medium onion, chopped coarse
1 large carrot, peeled and chopped coarse
1 stalk celery, chopped coarse
4 ounces pancetta, chopped fine
4 ounces mortadella, chopped
6 ounces chicken livers, trimmed
Cook Meats:
3 tablespoons olive oil
3/4 pound ground beef, 85% lean meat
3/4 pound ground veal
3/4 pound ground pork
3 tablespoons fresh sage, minced
1 6-ounce can tomato paste
2 cups dry red wine
1 dash salt
1 dash black pepper
Pasta:
1 pound pasta, pappardelle
1/2 cup Parmesan cheese, grated, for serving
Instructions:
PREPARE BROTH:
Combine chicken broth and beef broth in bowl; sprinkle gelatin over top and set aside.
FOOD PROCESS INGREDIENTS (12 minutes):
Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses, scraping down bowl as needed; transfer to separate bowl (drain any excess fluids).
Pulse pancetta and mortadella in now-empty food processor until finely chopped, about 25 pulses, scraping down bowl as needed; transfer to second bowl.
Process chicken livers in now-empty food processor until pureed, about 5 seconds; transfer to third bowl.
COOK MEATS/SAUCE (2 hours, 15 minutes):
Heat oil in large Dutch oven over medium-high heat until shimmering. Add beef, veal, and pork; cook, breaking up pieces with spoon, until all liquid has evaporated and meat begins to sizzle, 10 to 15 minutes (cook until ALL liquids have evaporated. This might take longer than 15 minutes).
Add chopped pancetta mixture and sage; cook, stirring frequently, until pancetta is translucent, 5 to 7 minutes, adjusting heat to keep fond from burning.
Add chopped vegetables and cook, stirring frequently, until softened, 5 to 7 minutes.
Add tomato paste and cook, stirring constantly, until rust-colored and fragrant, about 3 minutes.
Stir in wine, scraping pan with wooden spoon to loosen fond.
Simmer until sauce has thickened, about 5 minutes.
Stir in broth mixture and return to boil. Reduce heat to low and cook at bare simmer until thickened (wooden spoon should leave trail when dragged through sauce), about 1½ hours.
Stir in pureed chicken livers, bring to boil, and remove from heat.
Season with salt and pepper to taste; cover and keep warm.
COOK PASTA (while sauce cooks):
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente.
Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add half of sauce and cooking water to pasta and toss to combine.
Transfer to serving bowl and serve, passing cheese separately.
Store balance of sauce. Save for up to 3 days or freeze for up to 1 month.
This is an overall fabulous bolognese sauce. There is a lot of wine in this recipe and it is evident in the final product. There is much more sauce needed for the pasta in order to coat it enough to enjoy the sauce (see TIP).
NOTE: There are many different ways to interpret what “real” Bolognese sauce is. But no matter what the ingredients are, the sauce should be hearty and rich, but not cloying, with a velvety texture that lightly clings to the noodles. For our version we used six different types of meats: ground beef, pork, and veal; pancetta; mortadella (bologna-like Italian deli meat); and chicken livers. These meats and the combination of red wine and tomato paste, gave us a rich, complex sauce with balanced acidity. The final addition of gelatin lent the sauce an ultra-silky texture.
TIP: STORAGE: Leftover sauce may be refrigerated for up to three days or frozen for up to one month.
Per Serving (excluding unknown items): 1039 Calories; 48g Fat (44.4% calories from fat); 65g Protein; 70g Carbohydrate; 5g Dietary Fiber; 235mg
Cholesterol; 888mg Sodium; 8g Total Sugars; 1mcg Vitamin D; 333mg Calcium; 10mg Iron; 1332mg Potassium; 773mg Phosphorus. Exchanges:.