Pappardelle bologneseCourse: Italian Kitchen, Main Food Recipes, Pasta Recipes
Olive oil 150 ml
Ground beef 2 kg
Carrots 2 pieces
Celery stalk 1 piece
Fresh rosemary 1 piece
Red onion 2 heads
Sage 1 Piece
Garlic 2 cloves
Dry red wine 750 ml
Tomato paste 1 tablespoon
Tomato juice 1 l
Pecorino cheese Romano to taste
Salt to taste
Ground black pepper to taste
- Heat the oil in a deep saucepan with a wide bottom, add finely chopped vegetables, herbs and whole garlic cloves and fry at high heat for five to eight minutes, stirring.
- Salt and pepper the meat and place it in a pan with vegetables. Stir meat and vegetables from time to time for ten minutes.
- Then add the wine, mix the contents of the pan and boil until the wine is almost completely evaporated. Do not forget to stir mince and vegetables from time to time.
- After the wine has almost disappeared from the pan, add the tomato paste first, mix, stew for three minutes, and then pour the tomato juice with a liter of water. Bring to a boil, then reduce the heat and simmer for a couple of hours or two, sometimes adding a little more water, if needed, until the mass turns into a thick sauce. You can at this stage to move the saucepan to the oven, preheated to 150 degrees. A stew cooked in the oven will be more saturated to taste.
- When the sauce is ready, boil the pappardelle, pour a portion of the sauce into a deep frying pan and fry the freshly made noodles in it for thirty seconds. Serve sprinkled with freshly grated cheese.