Pappardelle with Bolognese sauce

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pappardelle with Bolognese sauce". Try it by all means

Recipe «Pappardelle with Bolognese sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 2:08 minutes. To make this dish at home by prescription from the author Gomer would need: 150g sliced Primo Gourmet Selection Pancetta, 350g beef blade steak, 350g pork scotch fillets, 100g chicken livers, optional, cleaned, 180g hot cacciatori sausage , 1/4 cup olive oil, 1 carrot, very finely chopped, 1 stalk celery, very finely chopped , 1 onion, finely chopped, 2 cloves garlic, finely chopped, 1/2 cup dry white wine, 2 tbsp tomato paste, 1 dried bay leaf, 2 x 400g cans Italian chopped tomatoes, 1 quantity pasta dough , prepared to end of step 3 of basic recipe, then cut into ribbons, or 400g dried pappardelle, Grated parmesan, to serve.

Ingredients:

  • 150g sliced Primo Gourmet Selection Pancetta 
  • 350g beef blade steak 
  • 350g pork scotch fillets 
  • 100g chicken livers, optional, cleaned 
  • 180g hot cacciatori sausage 
  • 1/4 cup olive oil 
  • 1 carrot, very finely chopped 
  • 1 stalk celery, very finely chopped 
  • 1 onion, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1/2 cup dry white wine 
  • 2 tbsp tomato paste 
  • 1 dried bay leaf 
  • 2 x 400g cans Italian chopped tomatoes 
  • 1 quantity pasta dough , prepared to end of step 3 of basic recipe, then cut into ribbons, or 400g dried pappardelle 
  • Grated parmesan, to serve 

Instructions

  1. Finely chop pancetta, steak, pork, chicken livers (if using) and sausage.
  2. Heat oil in a large, heavy-based saucepan over low-medium heat. Add carrot, celery, onion, garlic and pancetta and cook, stirring occasionally, for 10 minutes or until vegetables are soft.
  3. Increase heat to high. Add remaining meats to pan and cook, stirring occasionally, for 8 minutes or until lightly browned. Add wine and simmer for 5 minutes. Add 1 1/2 teaspoons salt, tomato paste, bay leaf, tomatoes and 1 cup water and bring to the boil. Reduce heat to low and simmer gently for 1 3/4 hours or until sauce is thick and reduced.
  4. Cook pappardelle in a large saucepan of boiling salted water until al dente. Drain. Divide among bowls and top with Bolognese sauce. Season with pepper and serve with parmesan.