🍝 Pappardelle Bolognese
Pappardelle Bolognese combines wide pasta ribbons with a slow-cooked meat sauce of minced beef and pork, tomato and a soffritto of carrot, celery and onion. Long, gentle cooking makes the sauce rich, thick and deeply savoury, and the broad noodles hold it well. It is served hot as a hearty main course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pappardelle
- 250 g minced beef
- 150 g minced pork
- 1 carrot, 1 celery stalk and 1 onion, finely diced
- 400 g tomato passata
- 1 tbsp olive oil
- Salt and pepper
Method
- Soften the carrot, celery and onion in the oil over low heat for 10 minutes.
- Add the beef and pork and cook until browned and crumbly.
- Add the passata and a splash of water, season and bring to a gentle simmer.
- Cook partly covered for about 2 hours, stirring now and then.
- Cook the pappardelle, drain and toss with the sauce.
How to make it lighter
- Use lean minced beef and pour off the fat after browning.
- Increase the carrot, celery and onion for more volume with fewer calories.
- Serve about 80 g dry pasta per person and a side salad.
History
Ragù alla bolognese comes from Bologna in Emilia-Romagna, where it is traditionally served with fresh tagliatelle; pappardelle are a common alternative outside the city. The Bologna chamber of the Italian Academy of Cuisine registered a reference recipe in 1982. Today the sauce is one of the best-known Italian dishes worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →