Pappardelle with Bolognese
Wide, flat pasta noodles served with a rich meat sauce.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Bolognese sauce originates from Bologna, the capital of Emilia-Romagna. Its roots can be traced back to a simpler meat ragu. Pappardelle, a wide, flat pasta, is believed to have originated in the Tuscan region of Italy. The combination of these two elements, although geographically distinct in origin, represents a harmonious marriage of culinary traditions within Italy.
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Pappardelle with Bolognese is more than just a meal; it's a symbol of Italian family, tradition, and slow-cooked comfort. It represents the Italian appreciation for quality ingredients and simple, yet flavorful cooking.
Sunday Lunch Staple
In many Italian families, a rich pasta dish like Pappardelle with Bolognese is a traditional Sunday lunch, a time for family to gather and enjoy a leisurely meal.
Regional Variations
While the core elements remain the same, regional variations exist. Some regions may use different types of meat, add different spices, or use different types of tomatoes.
A Symbol of Hospitality
Serving a guest a homemade Pappardelle with Bolognese is a sign of hospitality and generosity in Italian culture.
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Rich, savory, and comforting, Pappardelle with Bolognese offers a deep umami flavor profile balanced by the sweetness of tomatoes and the richness of meat.
The flavor is built upon a base of browned meat (typically beef, pork, and sometimes veal), creating a deep, savory foundation. A mirepoix of finely diced vegetables (onion, carrot, and celery) adds sweetness and aromatic complexity. Tomatoes, often in the form of tomato paste, crushed tomatoes, or passata, contribute acidity and sweetness, balancing the richness of the meat. Wine (red or white) adds depth and complexity. Milk or cream is sometimes added for a smoother, richer texture. The wide pappardelle noodles provide a satisfying chew and ample surface area for the sauce to cling to. Parmesan cheese, grated on top, adds a salty, nutty finish.
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Low and Slow is Key
The Bolognese sauce should be simmered for several hours, allowing the flavors to meld and deepen. A low and slow simmer also tenderizes the meat.
Deglaze the Pan
After browning the meat, deglaze the pan with wine to scrape up any flavorful browned bits (fond) from the bottom, adding depth to the sauce.
Fresh Pasta is Best
While dried pappardelle can be used, fresh pappardelle provides a superior texture and flavor that complements the rich sauce perfectly.
Salting the Pasta Water
Generously salt the pasta water. This is the only chance you have to season the pasta itself and it makes a big difference in the overall flavor.
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