Pappardelle BologneseRecipe By: Kristen Eppich
Standard pasta makers don’t come with a pappardelle cutter, but it’s simple to cut your pasta sheet into strips by hand.
- 1 lb. fresh pasta dough, rolled out
- 3 tbsp olive oil
- 2 lbs. stewing beef, trimmed and cut into 1½” pieces
- Kosher salt
- Freshly ground pepper
- 1 cup chopped onions
- ½ cup chopped carrots
- ¼ tsp dried chili flakes
- 2 garlic cloves, finely chopped
- 1 tbsp tomato paste
- ½ cup dry red wine
- 1 796mL can tomatoes, preferably San Marzano
- 1 cup water
- 1 bay leaf
- 1½ cups finely grated Parmesan
- Heat 2 tbsp oil in heavy-bottomed 5-quart pot over high heat. Season beef with salt and pepper. Working in batches, cook until beef is dark brown on all sides, 5 to 6 minutes. Remove from pot and reserve.
- Reduce heat to medium and add remaining 1 tbsp oil. Add onions and carrots and cook 5 minutes, or until soft. Add chilis, garlic and tomato paste, and cook 1 more minute.
- Add wine and bring to boil. Crush tomatoes and add along with water, browned beef, juices and bay leaf. Return to a simmer.
- Cover and reduce heat to lowest setting. Cook on stovetop for 2 hours, or until meat is very tender.
- Remove lid. Skim any excess fat off surface of sauce and discard. Cook uncovered for 15 to 30 minutes, or until desired thickness. Using two forks, pull meat apart into shredded pieces.
- Cut rolled-out pasta sheet into pappardelle-sized strips, about 2 cm (¾”) wide. Lay on parchment-lined baking sheet. Flour to prevent sticking.
- Bring large pot of salted water to boil. Add pasta and cook until al dente, 2 to 3 minutes. Scoop out ¼ cup cooking water and reserve. Drain pasta.
- Return pasta to pot. Ladle in Bolognese sauce as needed (you will have extra) and 2 tbsp cooking water and toss to coat. Plate and garnish with lots of Parmesan.