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Pappardelle Bolognese

Preparation and cooking time
20 min
4 persons
  • 1 tbsp. olive oil
  • 1/2 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 115g/4 oz pancetta, finely diced
  • 450g/15.8 oz ground beef
  • 115ml/4 fl oz red wine
  • 800g/3 3/4 lbs canned tomatoes, or fresh ones, pulsed in a blender
  • 115ml/4 fl oz milk
  • 1/4 tsp. crushed red-pepper flakes
  • 300g/11 oz pappardelle pasta
  • 1 tsp. Salt
  • Black pepper

Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and sauté over low heat, about 10 minutes. Add the diced pancetta and beef and cook, separating the meat with a wooden spoon into smallpieces, 10 to 15 minutes. Stir in 1 teaspoon salt. Pour the wine into the beef mixture to deglaze the pan and stir. Cook for about 2 minutes, until the wine is almost evaporated.Add the tomatoes and stir in the cream, some black pepper, and red-pepper flakes. Gently simmer for about 30 minutes, until the sauce has reduced and thickened.Bring a large casserole of water to a boil over high heat. Add the pappardelle in the pasta basket and a pinch of salt to the boiling water and cook until al dente, about 6 minutes. Drain.Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.